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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Recipe source: Sunset (March 2007) Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
2 carrots, diced |
pepper |
6 cups chicken broth |
1 lb chicken ravioli |
1 cup peas |
2 teaspoons fresh oregano, chopped (or 1/2 tsp dried oregano) |
2 teaspoons fresh thyme, chopped (or 1/2 tsp dried thyme) |
1 tablespoon parsley, chopped |
1 -2 tablespoon parmesan cheese, grated |
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.
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