Cherry Tomato and Ravioli Soup

Ingredients

• 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

Directions

1. 1

   In large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the olive oil over medium-high heat.

2. 2

   Stir in the cherry tomatoes and garlic and onion; season with salt and pepper.

3. 3

   Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7-8 minutes.

4. 4

   Add the chicken stock and water and bring to a boil.

5. 5

   Cook for a couple of minutes, then add the ravioli and cook until tender, 3-4 minutes.

6. 6

   Remove from the heat and stir in the basil and Italian seasoning to wilt.

7. 7

   Serve the soup and top with the cheese.

8. 8

   Serve with crusty bread.