Cherry Tomato And Ravioli Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 2 pints cherry tomatoes
• 3 garlic cloves, chopped
• 1/4 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
• 1/2 teaspoon italian seasoning
• 1/4 cup parmigiano-reggiano cheese, grated

Recipe

• 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.