Recipe

Ravioli Herb Soup Recipe

Add Step-by-Step Photos	Oldgringo / All my dishes 2 years, 2 months ago Ravioli and vegetables in a light chicken broth with pungent cheese and herbal flavors. Prep:30m Cook:20m Servings:4	Oldgringo
	pasta herbs chicken broth

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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

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.

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Comments

krumkake 2 years, 2 months ago said:
Easy on the fat content, heavy on the fresh content - I will be making this for sure. Thank you!

snufflebunny15 2 years ago said:
This sounds very healthful and if I use vegetarian broth, I can feed it to my vegetarian friends. Really lovely dish. Thanks.

beelzebufo 1 year, 9 months ago said:
Yes, I can make this with veggie broth, too. TY, sir.

huxter 2 months, 4 weeks ago said:
I found this when looking for a soup for a dinner we have each year to celebrate the coming of Spring --this ravioli dish wins the points this year !! I just need to make it for 60 people !! And I'll make fresh stock with chicken carcases and veg . High 5 .

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