Directions:
- Use medium heat to heat the oil and saute the diced carrots and onions until the onions are translucent and the carrots begin to soften.
- Add the cracked black pepper and diced tomato meats, sauteing the mixture for 3 minutes more.
- Add the chicken broth; raise the heat and bring the soup to a boil.
- Add the ravioli and return the soup to a boil.
- Cook the ravioli until just al dente, adding the green peas, oregano and thyme leaves the last 4 minutes of the cooking time.
- When the soup is done, set off the heat and add the chopped Italian parsley. Adjust the seasoning if necessary.
- Garnish the individual soup servings with freshly grated Parmesan or Romano cheese or your choice.
- I keep a few pots of living herbs and fresh herbs really make this dish an outstanding epicurean delight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.6 Kcal (1049 kJ) | ||
| Calories from fat | 105.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.68g | 18% | |
|---|---|---|---|
| Cholesterol | 3.7mg | 1% | |
| Sodium | 1731.49mg | 72% | |
| Potassium | 744.59mg | 16% | |
| Total Carbs | 26.66g | 9% | |
| Sugars | 8.44g | 34% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 4.26g | 9% | |
| Vitamin C | 36.2mg | 60% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2mg | 11% | |
| Calcium | 89mg | 9% | |
| Amount Per 100 g | |||
| Calories | 44.56 Kcal (187 kJ) | ||
| Calories from fat | 18.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 18% | |
|---|---|---|---|
| Cholesterol | 0.66mg | 1% | |
| Sodium | 307.88mg | 72% | |
| Potassium | 132.4mg | 16% | |
| Total Carbs | 4.74g | 9% | |
| Sugars | 1.5g | 34% | |
| Dietary Fiber | 0.64g | 14% | |
| Protein | 0.76g | 9% | |
| Vitamin C | 6.4mg | 60% | |
| Iron | 0.3mg | 11% | |
| Calcium | 15.8mg | 9% | |
* 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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