Directions:
- 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.
- Add chicken broth to pot; raising heat to high and bring to a boil.
- Add ravioli and return to a boil.
- Cook ravioli until tender and during the last 5 minutes add peas, oregano and thyme.
- Season to taste with pepper and add parsley.
- Ladle soup into bowl and sprinkle with Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.26 Kcal (838 kJ) | ||
| Calories from fat | 82.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.2g | 14% | |
|---|---|---|---|
| Cholesterol | 18.64mg | 6% | |
| Sodium | 1115.7mg | 46% | |
| Potassium | 349.7mg | 7% | |
| Total Carbs | 19.25g | 6% | |
| Sugars | 4.19g | 17% | |
| Dietary Fiber | 3.66g | 15% | |
| Protein | 7.24g | 14% | |
| Vitamin C | 29.9mg | 50% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.4mg | 8% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 52.62 Kcal (220 kJ) | ||
| Calories from fat | 21.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 14% | |
|---|---|---|---|
| Cholesterol | 4.9mg | 6% | |
| Sodium | 293.17mg | 46% | |
| Potassium | 91.89mg | 7% | |
| Total Carbs | 5.06g | 6% | |
| Sugars | 1.1g | 17% | |
| Dietary Fiber | 0.96g | 15% | |
| Protein | 1.9g | 14% | |
| Vitamin C | 7.9mg | 50% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.4mg | 8% | |
| Calcium | 18.7mg | 7% | |
* 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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