Best Tomato Ravioli Soup Recipes

CHERRY TOMATO AND RAVIOLI SOUP

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.

EGGPLANT RAVIOLI IN TOMATO SOUP

Steps:

• Step 1. Bring a saucepan of salted water to a boil. Drop tomatoes into water and boil 30 seconds; drain, peel, quarter and seed. In a blender, combine tomatoes, 3 tbsp. oil and pinch of pepper: puree until smooth. Transfer soup to a bowl: stir in 1/4 tsp salt, torn basil and torn mint. Set aside. Step 2. Peel 2 inch-wide strips of skin from opposite ends of the eggplant and discard. Using an adjustable blade slicer or chefs knife, but eggplant lengthwise into 20 1/8 inch slices. Season slices with salt. Step 3. Heat a large nonstick skillet over medium heat. Cook eggplant slices in a single layer in batches until light brown and pliable, 30 seconds per side then transfer to a tray. Step 4. In a bowl, combine ricotta cheese, parmigiano, zest and generous pinch salt and pepper. In a small skillet combine 1 tbsp. oil and oregano: gently warm over low heat until fragrant, about 1 min. Add to cheese mixture stir to combine. Step 5. Add 1 tbsp. oil to the skillet heat over med heat until shimmering. Add shrimp, cook stirring occasionally until just cooked through, about 1 min. Transfer to a bowl. Add chopped herbs and pinch salt and pepper, stir to combine, Set aside. Step 6. Place 1 tbsp. cheese mixture on each eggplant slice, then roll up slices, beginning with a short end, pressing gently to flatten slightly once rolled. Step 7. Lightly dust dry tray with flour. Place eggplant ravioli on tray, lightly dust ravioli with flour. Step 8. In a 10-12 inch skillet heat 1/4 cup oil over medium high heat until shimmering. Fry ravioli in 2 batches, turning pieces one and adding remaining tbsp. oil to skillet after first batch until golden on both sides, about 8 minutes total. Drain on paper towels, season with salt. Step 9. Divide soup among shallow serving bowls. Top with ravioli and shrimp. Garnish with herbs.

TOMATO-RAVIOLI SOUP

Steps:

• 1. Cook ravioli according to package directions. Drain. 2. In small saucepan cook and stir soup over medium heat for 3 to 4 minutes or until hot. Stir ravioli into soup. Heat through. 3. Ladle soup into bowls. Sprinkle with cheese and top with basil.