Cherry Tomato And Ravioli Soup
Adapted from a rachael ray recipe.
Steps
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.
Ingredients
extra virgin olive oil, cherry tomatoes, garlic cloves, sweet onion, salt, fresh ground black pepper, chicken stock, water, cheese ravioli, fresh basil leaf, italian seasoning, parmigiano-reggiano cheese