Tomato Ravioli Soup

Tomato Ravioli Soup
Servings: 8 Start to Finish 50 mins


  • 2 tablespoons olive oil
  • 2 finely chopped shallots
  • 3 cloves garlic, finely chopped
  • 2 28 ounce cans whole tomatoes
  • 2 cups low-sodium chicken broth
  • 1/3 cup fresh basil
  • 9 ounces mini ravioli
  • 1 teaspoon sugar
  • 2 teaspoons balsamic vinegar
  • Salt and pepper to taste

Make It

1. In a large pot over medium heat, warm olive oil. Add shallots and cook, stirring occasionally, until softened, about 5 minutes. Add garlic cloves and cook for one minute. Stir in whole tomatoes, chicken broth, and basil. Bring the mixture to a boil for 1 minute, then reduce the heat and simmer for 10 minutes.

2. Remove the soup from the heat and use a hand blender to puree it until smooth. Return the soup to the heat and add ravioli. Simmer until the pasta is cooked through, about 8 minutes. Stir in sugar and balsamic vinegar. Season with salt and pepper to taste.