Description
This Creamy Tuscan Ravioli Soup is a rich, one-pot meal packed with cheese-filled ravioli, a smooth tomato broth, and fragrant Italian herbs. Ready in under 40 minutes, it’s a comforting and easy weeknight dinner the whole family will love.
Ingredients
- 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 (or bone broth)
- 2 tablespoons brown sugar
- Salt and pepper, to taste
- 1 sprig fresh thyme
- ½ cup heavy cream
- 10 oz ravioli
- Fresh basil, for garnish
Instructions
1. In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
2. Add chopped onion, celery with leaves, and garlic. Sauté for about 5 minutes until softened.
3. Stir in the whole peeled tomatoes and brown sugar.
4. Pour in chicken broth and bring to a gentle boil.
5. Reduce heat, add fresh thyme, and let the soup simmer partially covered for 15–20 minutes.
6. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
7. Return the blended soup to the pot. Stir in the heavy cream and season with salt and pepper to taste.
8. Add ravioli and cook according to package directions until they float to the top and are tender.
9. Serve hot, garnished with fresh basil, a drizzle of cream, and a sprinkle of black pepper.
Notes
Use cheese ravioli for a classic version, or try spinach or mushroom-filled for variety.
Make it vegetarian by using vegetable broth instead of chicken broth.
To save time, use crushed tomatoes instead of whole peeled.
Leftovers can be stored in the fridge for up to 3 days. Reheat gently to avoid overcooking the ravioli.