Herb Ravioli Soup

By Sunset
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2 tablespoons extra-virgin olive oil

1 medium yellow onion, coarsely chopped

1 cup diced peeled carrots (about 2 medium)

Freshly ground black pepper

6 cups chicken broth

1 pound chicken ravioli

1 cup fresh or frozen peas

2 teaspoons chopped fresh oregano leaves

2 teaspoons chopped fresh thyme leaves

1 tablespoon chopped fresh flat-leaf parsley

1 to 2 tbsp. grated parmesan cheese for sprinkling

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