Chicken Sausage, Veggie, and Ravioli Soup

In a 4- to 5-qt. Dutch oven heat oil over medium-high. Add asparagus, sweet peppers, and onion; cook and stir 4 minutes or until tender. Remove vegetables. Add sausage to Dutch oven; cook and stir until browned. Return vegetables; add broth.

Bring to boiling. Stir in ravioli and thyme. Boil gently 5 minutes or until pasta is tender, stirring occasionally. Season to taste with black pepper.