Cherry Tomato and Ravioli Soup

Lainey6605's Note:

Adapted from a Rachael Ray recipe.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 tablespoons extra virgin olive oil
• 2 pints cherry tomatoes
• 3 garlic cloves , chopped
• ¼ cup sweet onion , chopped
• salt , to taste
• fresh ground black pepper , to taste
• 4 cups chicken stock
• 2 cups water
• 1 lb fresh cheese ravioli , thawed if frozen
• 1 cup fresh basil leaf , chopped
• ½ teaspoon italian seasoning
• ¼ cup parmigiano-reggiano cheese , grated

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.

Reviews

[JackieOhNo!]

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!!