Directions:
- In large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the olive oil over medium-high heat.
- Stir in the cherry tomatoes and garlic and onion; season with salt and pepper.
- Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7-8 minutes.
- Add the chicken stock and water and bring to a boil.
- Cook for a couple of minutes, then add the ravioli and cook until tender, 3-4 minutes.
- Remove from the heat and stir in the basil and Italian seasoning to wilt.
- Serve the soup and top with the cheese.
- Serve with crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.9 Kcal (1327 kJ) | ||
| Calories from fat | 122.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.58g | 21% | |
|---|---|---|---|
| Cholesterol | 20.26mg | 7% | |
| Sodium | 676.86mg | 28% | |
| Potassium | 913.67mg | 19% | |
| Total Carbs | 36.94g | 12% | |
| Sugars | 14.57g | 58% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 15.12g | 30% | |
| Vitamin C | 26.8mg | 45% | |
| Iron | 1.4mg | 8% | |
| Calcium | 150mg | 15% | |
| Amount Per 100 g | |||
| Calories | 47.58 Kcal (199 kJ) | ||
| Calories from fat | 18.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.04g | 21% | |
|---|---|---|---|
| Cholesterol | 3.04mg | 7% | |
| Sodium | 101.62mg | 28% | |
| Potassium | 137.17mg | 19% | |
| Total Carbs | 5.55g | 12% | |
| Sugars | 2.19g | 58% | |
| Dietary Fiber | 0.44g | 12% | |
| Protein | 2.27g | 30% | |
| Vitamin C | 4mg | 45% | |
| Iron | 0.2mg | 8% | |
| Calcium | 22.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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