Name: Easy Tuscan Ravioli Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tbsp light brown sugar; 3 garlic cloves, minced; 2 celery stalks with leaves, chopped; 1 sprig fresh thyme (or 1/2 tsp dried); 1 can whole peeled tomatoes (28 oz, San Marzano recommended); 1 1/2 cups chicken bone broth; Salt and black pepper, to taste; 1 onion, diced into 1/2-inch pieces; 1/2 cup heavy cream (room temperature); 2 tablespoons olive oil; 1 tablespoon butter; 1 onion, diced; 3 garlic cloves, minced; 2 celery stalks with leaves, chopped; Fresh basil, torn just before serving; 10 oz ravioli (fresh or frozen, cheese or spinach)

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Introduction

Easy Tuscan Ravioli Soup is a comforting, creamy tomato soup loaded with tender ravioli and fragrant herbs. This simple, flavorful dish is perfect for a cozy weeknight meal and comes together quickly with pantry staples and fresh ingredients.

The image shows a close-up of a spoon lifting a thick creamy stew from a white bowl filled with more of the stew. The stew has several layers visible: the bottom layer is a smooth, orange tomato-based sauce, the middle layer contains chunks of browned sausage and melted cheese, and on top are golden brown pieces of cornbread, with a slightly crispy texture. The spoon and the bowl rest on a white marbled surface with a blurred warm brown background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp light brown sugar
3 garlic cloves, minced
2 celery stalks with leaves, chopped
1 sprig fresh thyme (or 1/2 tsp dried)
1 can whole peeled tomatoes (28 oz)
1 1/2 cups chicken bone broth
Salt and black pepper, to taste
1 onion, diced (1/2-inch pieces)
1/2 cup heavy cream (room temperature)
Fresh basil, for garnish
10 oz ravioli (fresh or frozen, cheese or spinach)
2 tbsp olive oil
1 tbsp butter

Instructions

Step 1: Dice the onion, mince the garlic, and chop the celery stalks with leaves. Heat olive oil and butter in a large pot over medium heat until butter melts and foams. Add onion, celery, and garlic, stirring and cooking for about 5 minutes until fragrant and slightly softened.
Step 2: Add the whole peeled tomatoes with juices and brown sugar to the pot. Stir to combine. Pour in the chicken bone broth and increase heat to bring to a boil, about 3-4 minutes, stirring occasionally to break down the tomatoes.
Step 3: Reduce heat to low and add the thyme sprig. Simmer gently for 15-20 minutes to allow flavors to meld and tomatoes to soften thoroughly.
Step 4: Remove the thyme sprig. Use an immersion blender to purée the soup until smooth. Return the blended soup to low heat, then slowly stir in the room-temperature heavy cream. Season with salt and black pepper to taste.
Step 5: Bring the soup to a gentle simmer and add the ravioli carefully. Cook for 3-4 minutes until the ravioli float to the surface and are tender. Avoid boiling vigorously to keep ravioli intact.
Step 6: Ladle the soup into bowls, making sure each has several ravioli and plenty of broth. Tear fresh basil leaves by hand and sprinkle on top for a fragrant garnish. Serve immediately while hot.

Tips & Variations

Use room-temperature heavy cream to prevent curdling and achieve a smoother soup texture.
Fresh or frozen ravioli both work well; just adjust cooking time slightly if frozen.
Try substituting fresh thyme with dried herbs if fresh is unavailable.
For a vegetarian option, use vegetable broth instead of chicken bone broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid breaking apart the ravioli. The soup can also be frozen without the ravioli; add freshly cooked ravioli when serving.

How to Serve

A close-up view of a white bowl filled with thick stew, mostly orange in color with chunks of browned meat and small yellow cornbread pieces on the top. A spoon is dipping into the stew, lifting up a piece of cornbread and some meat chunks covered in a creamy orange sauce. The background is a white marbled texture, and the overall look is warm and comforting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought tomato sauce instead of whole peeled tomatoes?

Yes, you can substitute tomato sauce, but the texture and flavor will be less chunky and fresh. Whole peeled tomatoes provide a more authentic, robust body to the soup.

What types of ravioli work best in this soup?

Cheese or spinach ravioli are ideal because they hold their shape and complement the creamy tomato broth. Avoid very delicate or stuffed ravioli that might fall apart with simmering.