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.

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.

Add the tomatoes, chicken stock, salt, pepper, and sugar.

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

Let the soup simmer for 20 minutes on low heat

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)

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

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

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

Add cooked ravioli and garnish with Parmesan and extra basil.