This pretty soup takes on an added delicacy if you use ravioli made with thinly rolled pasta, but it's good with the sturdier type too. Prep and Cook Time: about 25 minutes. Notes: Cooking time depends on the brand of ravioli you use; some take longer to cook than others. Follow package directions when cooking the ravioli in Step 3.
2 tablespoons extra-virgin olive oil
1 medium yellow onion, coarsely chopped
1 cup diced peeled carrots (about 2 medium)
Freshly ground black pepper
6 cups chicken broth
1 pound chicken ravioli
1 cup fresh or frozen peas
2 teaspoons chopped fresh oregano leaves
2 teaspoons chopped fresh thyme leaves
1 tablespoon chopped fresh flat-leaf parsley
1 to 2 tbsp. grated parmesan cheese for sprinkling
How to Make It
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.
Eh..I thought it was ok, my boyfriend lovvvved it. I cooked all of the herbs WITH the onions and added four cloves of garlic.
Not enough liquid at all! I made it w 64 oz of broth. I wouldn't make again unless the bf requested.
I absolutely love this soup. It's sweet and delicate, the fresh herbs are what make it so special. I've used the chicken ravioli and have also substituted the raviolis with veggie raviolis, ie pumpkin etc. Make sure you use good ravioli. I use the chicken ravioli from Costco.
This is in response to the 2 star reviewer who said this recipe lacked flavor. I have not yet made this recipe, but from reading it alone I could see how I would adjust it to be more flavorful. If you want a more pungent flavor from your herbs, then I would suggest using dried herbs as opposed to fresh. The dried herbs have a more concentrated flavor than fresh, so be cautious with them. Also, I would suggest doing taste tests of the soup so that you can adjust the flavor to your own personal palate. *Remember - a recipe is more a guideline than an exact science.*