Months ago I spotted the Cherry Tomato-and-Ravioli Soup recipe in Everyday with Rachael Ray magazine. I stopped by the market to pick up the ingredients, but I guess I’m old-fashioned, so I bought tortellini instead of ravioli. Besides that one change, I followed the recipe pretty much as described.
I may have overcooked the tomatoes a bit and added a dash of balsamic vinegar, but check out how yummy-looking they got.
You know it was a long time ago when I made this, because this basil came fresh from my plant. Now my plant is just a bunch of woody, frozen stems!
Just don’t forget to shave some cheese on top. I can’t say for sure if I used the parm like it says, or maybe some ricotta, but it’s tough to go wrong either way. The recipe is insanely easy, and even if you don’t normally cook from Rachael Ray’s magazine, you might want to check this one out. It’s so good…