Ravioli Soup Recipe

Name: Ravioli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Season with pepper.
3
Add chicken broth to pot; raising heat to high and bring to a boil.
4
Add ravioli and return to a boil.
5
Cook ravioli until tender and during the last 5 minutes add peas, oregano and thyme.
6
Season to taste with pepper and add parsley.
7
Ladle soup into bowl and sprinkle with Parmesan.

1045

kcal

Calories

Fat

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, chopped, 2 carrots, diced, pepper, and more.

Yes, Ravioli Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ravioli Soup

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