Ravioli Soup

This is the fastest, easiest soup ever. Really, it is painfully simple. It's filling but not fattening, and you can feel good eating it but a little naughty since it has cheese ravioli. On a side note, I must have a tap into the brains of those at Sunset Magazine (... or perhaps it is the other way around? GASP!) because literally a week after I made this, I found an almost identical recipe in their magazine. But enough of this, make the soup and eat it.

1 onion, chopped
2 cloves garlic, minced
4 c broth, veggie or chicken
1, 16 oz package of frozen peas and carrots (you could use fresh, but lets be honest, we all like easy)
1 lb of mini cheese ravioli, get the refrigerated ones
A handful of flat leaf parsley, chopped
1/2 tsp dried basil
1/4 tsp dried thyme
Salt and Pepper to taste

In a dutch oven or large soup pot, heat a little olive oil over medium heat. Add onion and cook until translucent add garlic and cook another minute, then add broth and bring to a boil. Once boiling add ravioli and cook for about five minutes. Add peas and carrots, parsley, basil, and thyme and cook for another two minutes. Season with salt and pepper if necessary.