Easy Tuscan Ravioli Soup Recipe

Introduction

Easy Tuscan Ravioli Soup is a comforting and flavorful dish that combines creamy tomato broth with tender ravioli and fresh herbs. This hearty soup is perfect for a cozy night in and comes together quickly with pantry staples and a few fresh ingredients.

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)
• 2 tbsp olive oil
• 1 tbsp butter
• Fresh basil, for garnish
• 10 oz ravioli (fresh or frozen, cheese or spinach)

Instructions

1. Step 1: Dice the onion into 1/2-inch pieces, mince the garlic, and chop the celery with leaves. Heat olive oil and butter in a large pot over medium heat until butter is melted and foaming. Add onion, celery, and garlic; sauté for about 5 minutes until fragrant and softened.
2. Step 2: Add the entire can of whole peeled tomatoes with their juices and the brown sugar to the pot. Stir well to combine. Pour in the chicken bone broth and increase heat to bring the mixture to a boil, stirring occasionally to break down the tomatoes.
3. Step 3: Reduce heat to low, add the fresh thyme sprig (or dried thyme), and simmer gently for 15–20 minutes to meld flavors and soften tomatoes.
4. Step 4: Remove thyme sprig and discard. Use an immersion blender to purée the soup until smooth. Return soup to low heat and slowly stir in room-temperature heavy cream. Season with salt and black pepper to taste.
5. Step 5: Bring the creamed soup to a gentle simmer. Carefully add the ravioli and cook for 3–4 minutes until they float to the surface and are tender. Avoid boiling vigorously to prevent ravioli from breaking.
6. Step 6: Ladle soup into bowls, ensuring each has several ravioli and plenty of broth. Tear fresh basil leaves by hand and sprinkle over the soup just before serving for a fresh, aromatic garnish.

Tips & Variations

• Use fresh ravioli if possible for the best texture, but frozen works well too.
• Substitute chicken bone broth with vegetable broth for a vegetarian version, omit the butter if preferred.
• Add a pinch of red pepper flakes during sautéing for a subtle kick.
• For a richer soup, stir in a little grated Parmesan just before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent ravioli from falling apart.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use refrigerated ravioli instead of frozen?

Yes, fresh refrigerated ravioli cooks quickly and works wonderfully in this soup. Just reduce the cooking time slightly and watch for the ravioli to float to the surface.

Can I make this soup vegan?

To make a vegan version, use vegetable broth instead of chicken broth, replace butter with olive oil, and use a plant-based cream substitute or coconut milk for creaminess. Choose vegan ravioli or skip it altogether.

Easy Tuscan Ravioli Soup Recipe

Print Recipe

★★★★★

4.7 from 86 reviews

This Easy Tuscan Ravioli Soup is a comforting and flavorful dish featuring a creamy tomato broth infused with herbs and garlic, simmered to perfection and finished with tender cheese or spinach ravioli. Perfect for a cozy weeknight meal, it blends sweet caramelized aromatics with savory broth and fresh basil garnish.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

Ingredients

Scale 1x2x3x

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 thyme)
• 1 can whole peeled tomatoes (28 oz, San Marzano preferred)
• 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)
• 2 tbsp olive oil
• 1 tbsp butter

For Serving:

• Fresh basil, torn for garnish
• 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. Stir frequently and cook for about 5 minutes until the vegetables become fragrant and the onion begins to soften, developing a sweet, caramelized base.
2. Build the Tomato and Broth Base: Add the entire can of whole peeled tomatoes with juices and 2 tablespoons light brown sugar to the pot. Stir well to combine. Pour in 1 1/2 cups chicken bone broth. Increase heat and bring mixture to a boil in about 3-4 minutes, stirring occasionally to break down tomatoes slightly.
3. Simmer and Infuse with Herbs: Once boiling, reduce heat to low and add the fresh thyme sprig or 1/2 teaspoon dried thyme. Simmer gently for 15-20 minutes to allow flavors to meld and tomatoes to soften fully.
4. Blend and Cream the Soup: Remove the thyme sprig with a slotted spoon and discard. Use an immersion blender to purée the soup until smooth, working in batches if needed. Return blended soup to pot over low heat. Slowly stir in 1/2 cup room-temperature heavy cream for a silky texture. Season with salt and black pepper to taste.
5. Cook Ravioli and Finish Soup: Bring soup to a gentle simmer over medium heat. Carefully add 10 ounces of ravioli (fresh or frozen). Stir gently and cook 3-4 minutes until ravioli float to surface, indicating they are cooked through. Avoid vigorous boiling to prevent ravioli breakup.
6. Plate and Garnish: Ladle soup into bowls, ensuring each serving has several ravioli and creamy broth. Tear fresh basil leaves by hand and sprinkle over each bowl for an aromatic, bright garnish. Serve immediately while hot.

Notes

• Use room-temperature heavy cream for smooth incorporation without curdling.
• Fresh thyme is preferred but dried thyme works well if fresh is unavailable.
• Gently simmer ravioli until they float to avoid overcooking or breaking them apart.
• San Marzano tomatoes add a sweeter, more balanced tomato flavor but any high-quality canned whole peeled tomatoes can be used.
• For a vegetarian version, substitute chicken bone broth with vegetable broth.

Keywords: Tuscan ravioli soup, creamy tomato soup, easy Italian soup, ravioli recipe, cozy soup, weeknight dinner