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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An easy and tasty 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. 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. Add stock and 2 cups water and bring to a boil.
3. Add ravioli and cook 3 or 4 minutes; remove from heat.
4. Add basil and green onions.
5. Serve with large Parmesan cheese shavings and crusty bread for dunking.
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