Total Time
25mins
Prep 5 mins
Cook 20 mins

Recipe source: Sunset (March 2007)

Ingredients Nutrition

Directions

  1. In a large pot over medium heat heat the olive oil and then add onion and carrots; sauting for 7-10 minutes or until vegetables are golden and begin to soften. Season with pepper.
  2. Add chicken broth to pot; raising heat to high and bring to a boil.
  3. Add ravioli and return to a boil.
  4. Cook ravioli until tender and during the last 5 minutes add peas, oregano and thyme.
  5. Season to taste with pepper and add parsley.
  6. Ladle soup into bowl and sprinkle with Parmesan.

Reviews

(1)
Most Helpful

Another favorite soup! I used cheese ravioli, frozen peas and adjusted the seasonings to taste. Will try again with chicken ravioli if I can find some. Really tasty, meal-in-a-bowl soup. Served with thick slices of French Bread buttered with recipe #190648 and toasted in toaster oven. Yum.

foodtvfan April 29, 2007

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