Ravioli Soup

Ingredients

• 2 tablespoons olive oil
• 2 pints cherry tomatoes
• 2 garlic cloves, minced
• salt & freshly ground black pepper
• 4 cups chicken stock
• 1 lb cheese ravioli, thawed if frozen
• 1 cup fresh basil, leaves torn
• 2 green onions, chopped
• parmesan cheese, for serving
• crusty bread, for serving

Directions

1. 1

   In a large skillet or Dutch oven, heat oil over medium high heat, add cherry tomatoes and garlic; season with salt and pepper, cover, and cook (shaking pan occasionally) until tomatoes burst and form a sauce, about 7 or 8 minutes.

2. 2

   Add stock and 2 cups water and bring to a boil.

3. 3

   Add ravioli and cook 3 or 4 minutes; remove from heat.

4. 4

   Add basil and green onions.

5. 5

   Serve with large Parmesan cheese shavings and crusty bread for dunking.