Heat the broth, tomatoes, cheese, Italian seasoning and garlic powder in a 3-quart saucepan over medium-high heat to a boil.Stir the ravioli in the saucepan. Reduce the heat to low. Cook for 10 minutes or until the ravioli is tender, stirring often.
1.75 cups Swanson® Chicken Broth1 tablespoon drained diced tomatoes1 teaspoon grated Parmesan cheese0.5 teaspoon Italian seasoning, crushed0.25 teaspoon garlic powder1 package (16 ounces) frozen mini cheese ravioli
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