Directions:
- Heat olive oil over medium heat in a medium pot. Add onion and carrots and sauté until onions are translucent and slightly golden and carrots are beginning to soften, about 7 minutes. Season vegetables with pepper.
- Add chicken broth to pot, raise heat to high, and bring to a boil. Add ravioli to boiling broth-vegetable mixture and return broth to a boil.
- Cook ravioli until tender to the bite (see Notes). During the last 4 to 5 minutes of cooking, add fresh peas (if using frozen peas, add at the very last minute), oregano, and thyme. Season to taste with pepper and stir in parsley. Ladle soup into wide, shallow bowls, sprinkle with parmesan, and serve.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1343.22 Kcal (5624 kJ) | ||
| Calories from fat | 644.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.56g | 110% | |
|---|---|---|---|
| Cholesterol | 117.89mg | 39% | |
| Sodium | 7024.38mg | 293% | |
| Potassium | 1943.13mg | 41% | |
| Total Carbs | 113.11g | 38% | |
| Sugars | 18.84g | 75% | |
| Dietary Fiber | 21.41g | 86% | |
| Protein | 46.72g | 93% | |
| Vitamin C | 140mg | 233% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 9.8mg | 55% | |
| Calcium | 555.1mg | 56% | |
| Amount Per 100 g | |||
| Calories | 58.78 Kcal (246 kJ) | ||
| Calories from fat | 28.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 110% | |
|---|---|---|---|
| Cholesterol | 5.16mg | 39% | |
| Sodium | 307.4mg | 293% | |
| Potassium | 85.03mg | 41% | |
| Total Carbs | 4.95g | 38% | |
| Sugars | 0.82g | 75% | |
| Dietary Fiber | 0.94g | 86% | |
| Protein | 2.04g | 93% | |
| Vitamin C | 6.1mg | 233% | |
| Vitamin A | 0.1mg | 41% | |
| Iron | 0.4mg | 55% | |
| Calcium | 24.3mg | 56% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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