Description
This Easy Tuscan Ravioli Soup is a comforting and creamy tomato-based soup packed with tender ravioli, aromatic herbs, and a touch of sweetness from brown sugar. It’s a delicious and hearty dish perfect for a quick weeknight dinner that brings the flavors of Tuscany to your table in just 40 minutes.
Ingredients
Soup Base
- 1 onion, diced
- 3 garlic cloves, minced
- 2 celery stalks with leaves, chopped
- 1 can (28 oz) whole peeled tomatoes
- 1 1/2 cups chicken bone broth (such as Kettle & Fire)
- 2 tbsp light brown sugar
- 1 sprig thyme, fresh
- Salt and black pepper, to taste
Finishing Ingredients
- 1/2 cup heavy cream
- 10 oz ravioli (cheese filled or your choice)
- Fresh basil, for garnish
Instructions
- Sauté the Aromatics: Heat a large pot over medium heat and add a small amount of oil. Add the diced onion, minced garlic, and chopped celery with leaves. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes.
- Add Tomatoes and Broth: Pour in the whole peeled tomatoes with their juices and the chicken bone broth. Use a spoon or potato masher to break up the tomatoes slightly. Stir in the brown sugar and add the fresh thyme sprig. Season with salt and black pepper to taste.
- Simmer the Soup: Bring the soup to a simmer and let it cook uncovered for about 15 minutes to allow the flavors to meld and the soup to reduce slightly.
- Add the Ravioli: Increase the heat to medium-high and add the ravioli directly into the soup. Cook for 3-5 minutes, or until the ravioli float to the surface and are tender.
- Finish with Cream: Remove the sprig of thyme. Stir in the heavy cream and adjust seasoning if needed. Heat through for another 1-2 minutes without boiling to maintain the creaminess.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves. Serve warm and enjoy your comforting Tuscan Ravioli Soup.
Notes
- Use fresh or frozen ravioli for best results; cooking time may vary slightly.
- For a vegetarian version, substitute chicken bone broth with vegetable broth.
- You can add a pinch of red pepper flakes for a spicy kick.
- If you prefer a thicker soup, blend a portion of the soup before adding the cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
