Cherry Tomato and Ravioli Soup

Total Time
15 mins
30 mins

Adapted from a Rachael Ray recipe.

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  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.