Cherry Tomato and Ravioli Soup

Total Time
45mins
Prep 15 mins
Cook 30 mins

Adapted from a Rachael Ray recipe.

Ingredients Nutrition

Directions

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

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!!

JackieOhNo! September 05, 2011