Ravioli Soup

• 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

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.

olive oil, tomatoes, garlic, salt, chicken stock, cheese ravioli, fresh basil, green onions, parmesan cheese, crusty bread

Taken from www.food.com/recipe/ravioli-soup-391682 (may not work)