Tomato Basil Ravioli Soup

Tomato Basil Ravioli Soup
Serves: 2-3

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1 tbsp olive oil
2 green onions, chopped
2 garlic cloves, minced
Splash of white wine
2 cans (500ml each) crushed tomatoes, with juice
1 cup chicken broth
1 tsp brown sugar
2 tsp fresh chopped basil
1 bay leaf
15 frozen raviolis (we use ricotta-filled)
Parmesan and a sliced basil to garnish


1. In a medium pot, heat oil over medium heat. Add green onion and garlic. Cook for one minute until fragrant.

2. Add the wine to deglaze the pot; then add the tomatoes, broth, sugar, basil, bay leaf and pepper. Bring to a boil, then simmer for about 20 minutes.

3. Add ravioli and cook about 15 minutes.

4. Discard bay leaf and serve with Parm and basil.

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