2 cups of frozen ravioli (either meat or cheese).
1 tablespoon of olive oil.
1 medium onion, chopped.
1 tablespoon of Italian seasoning.
Salt and freshly-ground black pepper, to taste.
16 oz (1 package) of frozen Italian vegetables.
1 cup of shredded cabbage.
5 cups of fat-free reduced-sodium chicken broth.
Boil the ravioli as directed on its packaging.
Drain the ravioli; set aside.
In a large saucepan over medium-high heat, heat the olive oil.
Add the onions and seasoning to the saucepan and cook for 2-3 minutes.
Add the Italian vegetables and cabbage; cook for another 3-4 minutes.
Add the chicken broth and ravioli; cook for another 15 minutes.