Ravioli Herb Soup
From oldgringo 16 years ago
- 20 minutes to make
- Serves 4
Ravioli and vegetables in a light chicken broth with pungent cheese and herbal flavors.
Ingredients
- 3 tablespoons olive oil shopping list
- 1/2 cup carrots, diced small shopping list
- 1/2 cup onion, coarsely chopped shopping list
- 1/2 teaspoon freshly cracked black pepper shopping list
- 1/2 cup tomato meats, diced small shopping list
- 6 cups chicken broth shopping list
- 1 lb ravioli, cheese or your choice shopping list
- 1/2 cup green sweet peas shopping list
- 2 teaspoons fresh oregano leaves shopping list
- 2 teaspoons fresh thyme leaves shopping list
- 1 tablespoon Italian parsley leaves, chopped shopping list
How to make it
- 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.
huxter
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" It was excellent "