Select Recipes
Tomato Basil Ravioli Soup
Simple yet hearty soup.
|
Prep Time : 10 minutes Cook Time : 20 minutes Yield : 6 servings |
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
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
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
