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© Meredith Corporation. All rights reserved. Used with permission.
(about 6 1/2 cups)
In a 4-quart Dutch oven, heat oil over medium-high heat. Add onion, mushrooms and bell peppers; cook and stir 4 minutes or until tender. Stir in broth; bring to boiling. Stir in ravioli; return to boiling. Reduce heat. Cook, uncovered, 5 to 8 minutes or until pasta is tender, stirring occasionally. Sprinkle with thyme and pepper before serving.