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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ravioli and vegetables in a light chicken broth with pungent cheese and herbal flavors. Ingredients:
3 tablespoons olive oil |
1/2 cup carrots, diced small |
1/2 cup onion, coarsely chopped |
1/2 teaspoon freshly cracked black pepper |
1/2 cup tomato meats, diced small |
6 cups chicken broth |
1 lb ravioli, cheese or your choice |
1/2 cup green sweet peas |
2 teaspoons fresh oregano leaves |
2 teaspoons fresh thyme leaves |
1 tablespoon italian parsley leaves, chopped |
Directions:
1. 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.
2. Add the cracked black pepper and diced tomato meats, sauteing the mixture for 3 minutes more.
3. Add the chicken broth; raise the heat and bring the soup to a boil.
4. Add the ravioli and return the soup to a boil.
5. Cook the ravioli until just al dente, adding the green peas, oregano and thyme leaves the last 4 minutes of the cooking time.
6. When the soup is done, set off the heat and add the chopped Italian parsley. Adjust the seasoning if necessary.
7. Garnish the individual soup servings with freshly grated Parmesan or Romano cheese or your choice.
8. I keep a few pots of living herbs and fresh herbs really make this dish an outstanding epicurean delight.
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