Cheese Ravioli Tomato Soup (Vegetarian)
Type: Vegetarian
Cuisine: Italian
Yield: 6
  • Soup
  • 3 pints grape tomatoes
  • 3 Tbls olive oil, divided
  • salt and pepper
  • 3 cloves garlic, minced
  • ½ onion, chopped
  • 1 tsp dried oregano (or 3 tsp fresh)
  • 32 oz vegetable stock
  • 14 oz chopped tomatoes (with juice)
  • ½ pd frozen mini cheese ravioli (divided, do not thaw)
  • Fried Ravioli Garnish (optional)
  • Vegetable Oil
  • 12 frozen mini cheese ravioli
  • 1 egg
  • 1 tsp water
  • 1 cup Panko Crumbs, Italian Flavor
  • Fresh Parmesan, grated
  1. Preheat oven to 400 F
  2. Wash and dry tomatoes. On a rimmed baking sheet, toss the tomatoes with 1 Tbl olive oil. Sprinkle with salt and pepper.
  3. Roast for 45-50 minutes or until the tomatoes have burst, are shriveling, and are starting to turn brown.
  4. While the tomatoes are roasting, in a saucepan over medium heat, warm 1 Tbls olive oil. Add the onions and garlic and sauteuntil the onions are translucent (3-5 minutes).
  5. Add the oregano, canned tomatoes, and stock. Simmer.
  6. When the roasted tomatoes are done, add them to a blender or food processor. Be sure that you don't close the lid on either or it may explode. Process until smooth (about 10 pulses).
  7. Add the roasted tomatoes (about 2 cups) to the saucepan and bring just to a boil. Reduce to low and let simmer for up to 40 minutes but as few as 15 while you prepare the Ravioli garnish.
  8. About 10 minutes before serving, add the cheese ravioli to the soup (check the package for the correct cooking time).
  9. Fried Ravioli Garnish
  10. In a small bowl, beat the egg with the water. In a separate bowl. Add the Panko crumbs (use a spoon to crush them even more). Dip each frozen cheese ravioli into the egg wash, let the extr drip off, then coat them in panko crumbs. Fry 1-2 minutes on each side. Remove to a cooling rack or place on a paper towel to drain extra oil.
  11. Serve with grated parmesan and fried ravioli.
Recipe by Baby to Boomer Lifestyle at