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Cherry Tomato and Ravioli Soup Recipe

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This recipe for Cherry Tomato and Ravioli Soup is from DWR Cookbook (Drinkers Who Read), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
2 pints cherry tomatoes
2 garlic cloves, chopped or grated
1 quart chicken stock
2 cups water
1 lb. fresh ravioli (cheese or herb or meat-filled)
1 cup fresh basil leaves
2 scallions, white and green parts, chopped (reserve some for garnish)
Salt and ground pepper
Shredded Parmesan cheese
Directions:
Directions:
In a soup pot, heat olive oil. Add cherry tomatoes and stir, then, add garlic, salt and pepper to taste, cover the pan, and cook for 7-8 minutes. Stir occasionally as tomatoes burst. Add the chicken stock, plus 2 cups of water and bring to a boil for 2 minutes. Add the ravioli and cook for 3-4 minutes, or 'til the ravioli are tender. Turn off the heat, wilt in the basil leaves, and stir in the scallions. Can be made further ahead and allowed to sit for awhile before serving, if needed.

Serve in shallow bowls and garnish with shredded Parmesan cheese and extra scallions.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Can easily be doubled or more for larger groups.

 

 

 

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