Cherry Tomato And Ravioli Soup - cooking recipe

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

Preparation

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.