This broth-based soup develops a rich, herby flavor thanks to chicken sausage and fresh thyme leaves.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

total:
20 mins
Servings:
6
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

273 calories; total fat 14g; saturated fat 4g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 74mg; sodium 1136mg; potassium 186mg; carbohydrates 19g; fiber 2g; sugar 4g; protein 18g; trans fatty acid 0g; vitamin a 1062IU; vitamin c 35mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 31mcg; vitamin b12 0mcg; calcium 15mg; iron 2mg.
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