Description
This Easy Creamy Tuscan Ravioli Soup is a rich and comforting one-pot meal featuring cheese-filled ravioli in a creamy tomato broth infused with Italian herbs. Perfect for quick weeknight dinners, it combines sautéed aromatics, slow-simmered tomatoes, and a touch of heavy cream for a luscious, hearty soup that comes together effortlessly.
Ingredients
Vegetables and Aromatics
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery (with leaves), chopped
Soup Base
- 1 can (28 oz) whole peeled tomatoes
- 1 ½ cups chicken broth (Kettle & Fire chicken bone broth recommended)
- 2 tbsp brown sugar
- Salt & pepper, to taste
- 1 sprig fresh thyme
Dairy and Pasta
- ½ cup heavy cream
- 10 oz cheese-filled ravioli
Garnish
- Fresh basil, for garnish
- Olive oil, 2 tablespoons
- Butter, 1 tablespoon
Instructions
- Heat Aromatics: In a large pot, warm 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat until melted and hot.
- Sauté Vegetables: Add the chopped onion, celery (including leaves), and minced garlic to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables become softened and fragrant.
- Add Tomatoes and Sugar: Stir in the whole peeled tomatoes along with 2 tablespoons of brown sugar to balance acidity, combining well with the sautéed vegetables.
- Simmer Soup Base: Pour in 1 ½ cups of chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, add the fresh thyme sprig, partially cover the pot, and let it simmer for 15 to 20 minutes to develop the flavors.
- Blend Soup: Using an immersion blender, carefully blend the soup until smooth directly in the pot. Alternatively, transfer the soup in batches to a regular blender and puree until creamy, then return it to the pot.
- Finish Creamy Broth: Stir in the ½ cup of heavy cream to the blended soup, seasoning with salt and freshly ground black pepper to taste.
- Cook Ravioli: Add 10 ounces of cheese-filled ravioli to the pot and cook until the ravioli float to the surface, indicating they are done, usually about 3 to 5 minutes.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves, a drizzle of cream if desired, and a sprinkle of freshly ground black pepper. Serve immediately for best flavor and texture.
Notes
- Using an immersion blender makes blending easier and safer right in the pot.
- For a vegetarian version, substitute vegetable broth and use cheese ravioli without meat.
- Fresh basil can be replaced with dried Italian herbs if fresh is unavailable.
- Adjust seasoning after adding cream to ensure balanced flavor.
- Leftover soup can be refrigerated up to 3 days and reheated gently on the stovetop.
