Ingredients Jump to Instructions ↓

  1. 2 T extra-virgin olive oil

  2. 1 med yellow onion , coarsely chopped

  3. 1 c diced peeled carrot s Fresh black pepper

  4. 6 c chicken broth

  5. 1 lb chicken ravioli (or tortellini)

  6. 1 cup frozen pea s

  7. 2 t chopped fresh oregano leaves

  8. 2 t chopped fresh thyme leaves

  9. 1 T chopped fresh flat-leaf parsley

  10. 1-2 T grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat olive oil over medium heat in a medium pot. Add onion and carrots and sauté until onions are 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 boil. Cook ravioli until tender to the bite. During the last 2 minutes of cooking, add the peas, oregano, and thyme. Season to taste with pepper and stir in parsley. Ladle into bowls and sprinkle with Parmesan. Variation - Japanese potsticker soup 2 T olive oil, 1 c diced peeled carrots, Fresh black pepper, 3 slices ginger (each ¼ in thick), 6 c chicken broth, 1 c frozen peas, 1 lb frozen potstickers, 2 T soy sauce, 2 T chopped fresh flat-leaf parsley, 4 thinly sliced green onions, 4 oz mung bean sprouts (optional) Sauté carrots until beginning to soften, about 7 minutes. Season with pepper. Add broth and ginger to pot and bring to boil. Add potstickers and return to a boil. Stir in soy sauce. Cook until potsticker almost tender to the bite (2 to 3 minutes). Add frozen peas and cook 1 minute. Remove ginger slices. Season soup to taste with pepper and stir in parsley. Garnish with green onions and bean sprouts.


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