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Tomato Basil Ravioli Soup

Simple yet hearty soup.
Recipe chef is Yvonne Martin in The White Oak Inn
Recipe courtesy of The White Oak Inn Bed & Breakfast
Prep Time : 10 minutes
Cook Time : 20 minutes
Yield : 6 servings
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Ingredients
Ingredients
  • 4 cups chicken stock
  • 1/2 package (4 ozs) of dried mini-raviolis
  • 1- 10 oz can of tomato soup
  • 6 ozs cream cheese, softened
  • 2 teaspoons dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried chives
  • Heavy cream or half-and-half as needed
  • Asiago cheese and parsley or chives for garnish

Preparation
Preparation
Bring chicken stock to a boil. Cook pasta until tender. (Usually about 10 minutes)

Meanwhile, soften cream cheese in a medium size bowl and combine with tomato soup, basil, parsley and chives. Mix well.

Gradually beat about 1 cup of the hot chicken stock into tomato mixture and then mix tomato mix into the pasta pot. Reheat just to simmer stage. If the mixture seems too thick, add cream or milk until it reaches right consistency.

Serve immediately, garnished with Asiago cheese and chopped parsley or chives