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Easy Tuscan Ravioli Soup Recipe

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★★★★★

5 from 125 reviews

This Easy Tuscan Ravioli Soup is a comforting and flavorful blend of sautéed aromatics, rich tomato broth, and creamy finish, finished with tender ravioli and fresh basil. Perfect for a cozy weeknight meal, it combines savory chicken bone broth, aromatic thyme, and smooth heavy cream for a luscious soup that cooks quickly on the stovetop.

Ingredients

Scale

For the Soup:

  • 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)

For Sautéing Aromatics:

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 celery stalks with leaves, chopped

For Serving:

  • Fresh basil, torn just before serving
  • 10 oz ravioli (fresh or frozen, cheese or spinach)

Instructions

  1. Prepare Mise en Place and Sauté Aromatics: Dice the onion into 1/2-inch pieces, mince the garlic cloves, and chop the celery stalks with their leaves. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large pot over medium heat until the butter is melted and foaming. Add the diced onion, chopped celery, and minced garlic, stirring frequently and cooking for about 5 minutes until the vegetables become fragrant and the onion begins to soften. This gentle sauté develops a sweet, caramelized base that will give the soup deeper flavor.
  2. Build the Tomato and Broth Base: Add the entire can of whole peeled tomatoes (with their juices) and 2 tablespoons of light brown sugar to the pot, stirring well to combine. The sugar balances the acidity of the tomatoes for a rounder flavor. Pour in 1 1/2 cups chicken bone broth and increase heat to bring to a boil, about 3-4 minutes, stirring occasionally to help slightly break down the tomatoes.
  3. Simmer and Infuse with Herbs: Once boiling, reduce heat to low and add the fresh thyme sprig (or 1/2 tsp dried thyme). Simmer gently for 15-20 minutes to let flavors meld and tomatoes soften fully. This allows the thyme oils to infuse the broth deeply.
  4. Blend and Cream the Soup: Remove the thyme sprig. Using an immersion blender, purée the soup until smooth, working in batches or transferring to a blender if needed. Return the blended soup to the pot over low heat. Slowly stir in 1/2 cup of room-temperature heavy cream to create a silky, luxurious texture. Season generously with salt and black pepper to taste.
  5. Cook Ravioli and Finish Soup: Bring the creamed soup to a gentle simmer over medium heat. Carefully add 10 ounces of ravioli (fresh or frozen). Stir gently and cook for 3-4 minutes until the ravioli float to the surface, indicating they’re cooked through. Avoid vigorous boiling to prevent ravioli from breaking apart.
  6. Plate and Garnish: Ladle soup into bowls, ensuring each serving has several ravioli and plenty of creamy broth. Tear fresh basil leaves just before serving to release aroma, then scatter over the soup. Serve immediately while hot.

Notes

  • Using room-temperature heavy cream prevents curdling and ensures smooth incorporation into the soup.
  • Fresh basil torn just before serving provides a brighter aroma compared to sliced basil.
  • Be gentle when stirring ravioli to avoid breaking the delicate pasta.
  • You can substitute spinach-filled ravioli for cheese ravioli according to preference.
  • For a vegetarian version, use vegetable broth instead of chicken bone broth.

Keywords: Tuscan ravioli soup, easy ravioli soup, creamy tomato soup, Italian ravioli, comfort food soup, weeknight dinner

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