Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Heat olive oil in a pot over medium heat.
- Add chopped onion and cook until soft.
- Stir in diced carrot and cook for a few minutes.
- Add diced tomatoes and peas.
- After adding the tomatoes and broth, bring to a boil, then reduce to a gentle simmer. Cook until the carrots are nearly tender.
- Add the ravioli and cook according to its package directions, maintaining a gentle simmer. Add the peas near the end, allowing enough time for them to become tender and heated through
- Reduce heat and simmer until ravioli are tender.
- Season with salt and black pepper.
- Garnish with fresh parsley before serving.
Nutrition
Notes
• Use the ravioli type and weight specified in the ingredient list. Follow its package cooking directions.
• Dice the carrot evenly and let it become nearly tender before adding the pasta.
• Keep the soup at a gentle simmer after adding ravioli. Stir carefully to avoid breaking the pasta pockets.
• Add fresh or frozen peas near the end and check that they are tender and heated through.
• Taste before adding salt, as both vegetable broth and cheese ravioli can already be salty.
• Serve promptly. For advance preparation, keep the vegetable soup base separate and cook the ravioli shortly before serving so it does not soften excessively in the broth.