Ravioli and Meatball Soup
Ingredients
- 3 tablespoons olive oil
- 1 cup chopped onion
- 4 cloves garlic, chopped
- 3 tablespoons prepared pesto
- Kosher salt and freshly ground black pepper
- 3 tablespoons tomato paste
- 6 cups chicken or vegetable stock
- 12 ounces frozen Italian meatballs
- 1 1/2 cups frozen spring vegetable medley
- 9 ounces prepared four-cheese ravioli, frozen or fresh
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan
- Crusty bread, for serving
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