CHERRY TOMATO AND RAVIOLI SOUP
Make and share this Cherry Tomato and Ravioli Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Stocks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
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