Quick & Easy Ravioli Soup

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

1 small sweet onion, (diced)

3 garlic cloves, (minced)

kosher salt and pepper

½ teaspoon dried basil

½ teaspoon dried oregano

6 tablespoons tomato paste

1 tablespoon dry sherry

4 cups vegetable or chicken stock

12 ounces your favorite frozen ravioli, ((or fresh!) - I like cheese ravioli for this)

3 tablespoons parmesan cheese, (plus more for topping)

chopped fresh parsley, (for topping)

Directions

Heat the olive oil in a stock pot or saucepan over medium-low heat. Stir in the onion and garlic with a pinch of salt and pepper. Cook until the onions soften and are translucent, about 3 to 4 minutes.

Stir in the basil, oregano and tomato paste. Cook, stirring the mixture, until the tomato paste deepens in color a bit. This sort of caramelizes the paste and adds a depth of flavor that is wonderful! Deglaze the pan with the tablespoon of dry sherry.

Add in the stock and stir. Bring the mixture to a boil, then reduce it to a simmer. Add in the ravioli and cook for the recommended time - usually around 5 minutes or so for frozen. A bit less time for fresh ravioli.

Stir in the parmesan cheese. Serve the soup immediately and top with extra parmesan and fresh parsley!

Note: if you want to make this ahead of time or prep it for lunches, cook and store the ravioli separately from the broth in the fridge. Combine the ravioli and the broth in a bowl and warm when you’re ready to eat!

Notes

- next time use beef instead of sausage