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    You are in: Home / Recipes / Cherry Tomato and Ravioli Soup Recipe
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    Cherry Tomato and Ravioli Soup

    Cherry Tomato and Ravioli Soup. Photo by JackieOhNo!

    1/1 Photo of Cherry Tomato and Ravioli Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Lainey6605's Note:

    Adapted from a Rachael Ray recipe.

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    Units: US | Metric


    1. 1
      In large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the olive oil over medium-high heat.
    2. 2
      Stir in the cherry tomatoes and garlic and onion; season with salt and pepper.
    3. 3
      Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7-8 minutes.
    4. 4
      Add the chicken stock and water and bring to a boil.
    5. 5
      Cook for a couple of minutes, then add the ravioli and cook until tender, 3-4 minutes.
    6. 6
      Remove from the heat and stir in the basil and Italian seasoning to wilt.
    7. 7
      Serve the soup and top with the cheese.
    8. 8
      Serve with crusty bread.

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    Ratings & Reviews:

    • on September 05, 2011


      Incredible and delicious!! It is also quite easy to make. I used grape tomatoes, which worked out fine. For the ravioli, I used to kinds of fresh ravioli - spinach and ricotta, and gorgonzola and mascarpone. The flavors were awesome. The tomatoes had a smoky, caramelized aspect to them which really took this over the top. Thanks for sharing another winner, Lainey!!

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    Nutritional Facts for Cherry Tomato and Ravioli Soup

    Serving Size: 1 (542 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 203.4
    Calories from Fat 102
    Total Fat 11.3 g
    Saturated Fat 2.6 g
    Cholesterol 10.8 mg
    Sodium 440.3 mg
    Total Carbohydrate 16.4 g
    Dietary Fiber 2.1 g
    Sugars 8.2 g
    Protein 9.8 g

    The following items or measurements are not included:

    cheese ravioli

    italian seasoning

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