Ravioli Soup

• 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.

olive oil, onion, carrots, pepper, chicken broth, chicken ravioli, peas, fresh oregano, fresh thyme, parsley, parmesan cheese

Taken from www.food.com/recipe/ravioli-soup-220061 (may not work)