Easy Tomato Ravioli Soup

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Tomato and Basil Soup with Mini Ravioli – a rich and creamy tomato soup with balsamic vinegar and mini ravioli topped with Parmesan cheese.

One of the best parts of my day is sitting down to dinner with my family. We eat dinner together every single night regardless of how busy we are and what we have going on. I did it as a child, and so did my husband. It is a time when we can talk, and reflect on our day, and we always end up laughing at something cute that one of the kids said at the table. I have never worried about whether or not I would be able to put food on my table or if I was going to be able to eat a meal.

I am well aware that not all families are this fortunate. When I was a teacher, most of my students were very poor. I will never forget looking into the eyes of children that were suffering from hunger and that were malnourished. It is heartbreaking. Many of my students only received consistent meals when they were at school. On weekends and holidays, it was unknown if they were going to be able to eat. Come Monday, they would look tired and weak. At school, we did the best that we could, but it was never enough. It gave me a new perspective on this problem and I will never forget that experience for as long as I live. I think that you would be surprised to know how many families in your community wonder where their next meal will come from.

To fill my Nourish Soup Bowl, I made a simple tomato soup that is hearty, warming, and comes together quickly. I have made this soup countless times, sometimes I leave it plain, sometimes I add garlic bread on the side, and this time I added mini ravioli and I think that this is my favorite way to eat it.

Tomato and Basil Soup with Mini Ravioli Ingredients //

• 2 Tablespoon olive oil
• 1 onion
• 3 cloves garlic
• 1 (28-ounce) can crush tomato
• 1 (14.5-ounce) can of petite diced tomatoes
• 2 cups chicken stock
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 1 Tablespoon sugar
• 1/2 cup milk, half-and-half, or heavy cream
• 2 Tablespoons balsamic vinegar
• 3 Tablespoons fresh basil, chopped
• Parmesan cheese
• 1 pound package of mini ravioli (fresh or frozen)

How to Make // The Steps

Step 1: Preheat a Dutch oven (I used the Rockcrok from The Pampered Chef) over medium heat. Chop garlic and onion. The soup will be pureed at the end, so it doesn’t have to be finely chopped.

Step 2: Add olive oil to the pan, add onions, and cook until they begin to soften about 10 minutes. Add garlic and cook for another minute.

Step 3: Add the tomatoes, chicken stock, salt, pepper, and sugar.

Step 4: Tip – Pour the chicken stock into the tomato cans and swirl to rinse out the remaining tomato.

Step 5: Let the soup simmer for 20 minutes on low heat.

Step 6: While the soup is simmering, bring a pot of water to a boil and cook the ravioli according to the package directions. Drain and set aside. (I used frozen ravioli if I was using fresh, I would have added them directly to the soup during the last few minutes of cooking).

Step 7: Stir in cream and balsamic vinegar. Taste and adjust seasonings as needed.

Step 8: I like a smoother soup, so I used my immersion blender to puree it directly in the pot. You can skip this step or do it in a blender.

Step 9: Add basil right before serving. Ladle into the Round-Up from the Heart® Nourish Soup Bowl.

Step 10: Add cooked ravioli and garnish with Parmesan and extra basil.