Cherry Tomato and Ravioli Soup

Cherry Tomato and Ravioli Soup created by JackieOhNo

Adapted from a Rachael Ray recipe.

Ready In:
45mins
Serves:
Units:

ingredients

directions

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