Ravioli Tomato Soup!

Ingredients:

• 1 pound cheese stuffed ravioli, fresh
• 2 pints of cherry tomatoes
• 3 tbsp EVOO (I used Tuscan infused EVOO)
• Salt and pepper
• 2 garlic cloves, diced
• 10 ounces mushrooms, diced
• 1 quart low sodium chicken stock
• 2 cups water
• 2 scallions, chopped
• 1 cup fresh basil leaves
• Parmesan cheese, shredded (for topping)

What to do:

1.  In a large pot, heat EVOO to medium high. Add you cherry tomatoes, garlic, and salt and pepper. Put top back on and heat through on medium heat for about 7-8 minutes. Burst the remaining tomatos using a wooden spoon, add the mushrooms, and mix. 
2. Add the chicken stock, water, and scallions. Bring to a boil, add the ravioli and cook until done (about 4-5 minutes). Stir in your basil leaves. 
3. Serve in a shallow bowl and add parmesan cheese to top.

Enjoy!