Cherry Tomato and Ravioli Soup

This is from Rachael Rays newest cookbook Look n Cook -it was fast to assemble and good both on the first go and on reheat --plus quite festive with its red and green colors! The only addition is 4 T tomato paste that I decided to add mid recipe as I wasn't pleased with the consistency

Only addition is 4 T tomato paste*****

• 2 tablespoons extra-virgin olive oil (EVOO)
• 2 pints cherry tomatoes
• 2 cloves garlic, crushed or chopped
• Salt and pepper
• One 32-ounce container (4 cups) chicken stock
• 1 pound fresh cheese ravioli
• 1 cup basil leaves, torn
• 2 scallions, white and green parts chopped separately
• A chunk of parmigiano-reggiano cheese, for shaving
• Crusty bread, for dunking 

1. In a large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the EVOO, 2 turns of the pan, over medium-high heat. Stir in the cherry tomatoes and garlic; season with salt and pepper.
2. 
   
3. 
4. Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7 to 8 minutes. 
5. 
6. Add the chicken stock and 2 cups water and bring to a boil. Cook for a couple of minutes
7. 
8. Then add the ravioli and cook until tender, 3 to 4 minutes.
9. 
10. At this point it seemed too much just tomatoes and broth so I decided to add 4 T tomato paste --I was very pleased with the consistency then.

1. Remove from the heat and stir in the basil and scallions to wilt. 
2. 
3. As you can see I used the fresh basil from my garden that I froze at the end of the season--since it was going to be cooked in soup until wilted it was perfect use of the frozen basil
4. 
5. Serve the soup in shallow bowls and top with large shavings of the parmigiano cheese. Serve with the bread for dunking.
6.