Prep time: 15 minutes

Cook time: 25-30 minutes

Materials:

• 1 onion chopped
• 3 garlic cloves minced
• 12 oz ravioli of your choice (I used spinach and cheese)
• 28 ounces tomato sauce
• 4 cups chicken stock
• 1 cup heavy cream
• 1/2 cup parmesan cheese
• Salt and pepper to taste
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 2 tbsp. olive oil

Process:

1. In a soup pot over medium/ high heat add in the olive oil and onion. Cook stirring often until onion has softened, about 3-4 minutes.
2. Add in the minced garlic and cook for an additional 60-90 seconds.
3. Add in the tomato sauce and chicken stock and season with salt, pepper, Italian seasoning and red pepper flakes. Mix well to combine.
4. Add in the heavy cream and bring the soup up to a boil.
5. Reduce the heat to simmer and add in the ravioli.
6. Cover and cook until the ravioli is cooked through (about 8-10 minutes depending on the brand).
7. Turn heat off and add in parmesan cheese. Mix well.
8. Pour soup into bowls, garnish with additional parmesan cheese (optional) and enjoy!