Cherry Tomato And Ravioli Soup

• 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

1. In large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the olive oil over medium-high heat.
2. Stir in the cherry tomatoes and garlic and onion; season with salt and pepper.
3. Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7-8 minutes.
4. Add the chicken stock and water and bring to a boil.
5. Cook for a couple of minutes, then add the ravioli and cook until tender, 3-4 minutes.
6. Remove from the heat and stir in the basil and Italian seasoning to wilt.
7. Serve the soup and top with the cheese.
8. Serve with crusty bread.

extra virgin olive oil, tomatoes, garlic, sweet onion, salt, fresh ground black pepper, chicken stock, water, fresh cheese ravioli, fresh basil leaf, italian seasoning, cheese

Taken from www.food.com/recipe/cherry-tomato-and-ravioli-soup-398452 (may not work)