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Easy Creamy Tuscan Ravioli Soup Recipe

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3.9 from 14 reviews

This Easy Creamy Tuscan Ravioli Soup is a rich and comforting one-pot meal featuring cheese-filled ravioli simmered in a creamy tomato broth flavored with savory Italian herbs. Perfect for a quick and hearty weeknight dinner, it combines simple ingredients to create a deliciously satisfying dish.

Ingredients

Soup Base

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 stalks celery (with leaves), chopped
  • 1 can (28 oz) whole peeled tomatoes
  • 1 ½ cups chicken broth (Kettle & Fire chicken bone broth recommended)
  • 2 tbsp brown sugar
  • Salt & pepper, to taste
  • 1 sprig fresh thyme
  • 2 tbsp olive oil
  • 1 tbsp butter

Finishing Ingredients

  • ½ cup heavy cream
  • 10 oz cheese-filled ravioli
  • Fresh basil, for garnish

Instructions

  1. Heat the fats and sauté aromatics: In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat until melted and hot. Add the chopped onion, celery with leaves, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
  2. Add tomatoes and brown sugar: Stir in the entire can of whole peeled tomatoes along with their juices and 2 tablespoons of brown sugar. Mix well to combine and bring a balance of acidity and sweetness to the soup base.
  3. Add broth and simmer: Pour in 1 ½ cups of chicken broth and bring the mixture to a gentle boil. Reduce heat to low, add 1 sprig of fresh thyme, and let the soup simmer partially covered for 15 to 20 minutes, allowing the flavors to meld.
  4. Blend the soup: Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, carefully transfer in batches to a regular blender and puree until creamy and lump-free, then return the soup to the pot.
  5. Finish with cream and seasoning: Stir in ½ cup of heavy cream and season the soup with salt and pepper to taste. This enriches the broth, giving it the creamy Tuscan characteristic.
  6. Cook ravioli: Add 10 ounces of cheese-filled ravioli to the pot and cook until the ravioli float to the surface, indicating they are fully cooked, usually 3 to 5 minutes depending on package instructions.
  7. Serve and garnish: Ladle the hot soup into bowls, garnish with fresh basil leaves, a drizzle of cream, and a sprinkle of freshly ground black pepper for extra flavor and presentation.

Notes

  • Use fresh thyme for the best flavor; dried thyme can substitute but use about 1 teaspoon.
  • For a vegetarian version, substitute vegetable broth for chicken broth and ensure ravioli contains no meat.
  • If you do not have an immersion blender, a regular blender can be used, but cool the soup slightly before blending to avoid burns.
  • To make the soup spicier, add a pinch of red pepper flakes when sautéing the aromatics.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://lauracooks.com/easy-creamy-tuscan-ravioli-soup-recipe/