Creamy Tuscan Ravioli Soup Recipe

Introduction

This Creamy Tuscan Ravioli Soup is a comforting and flavorful dish perfect for chilly days. It combines tender ravioli with a rich, tomato-based broth enriched by herbs and cream for a satisfying meal in a bowl.

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 stalks celery (with leaves), chopped
• 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
• ½ cup heavy cream
• 10 oz ravioli
• Fresh basil, for garnish

Instructions

1. Step 1: In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
2. Step 2: Add the chopped onion, celery with leaves, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.
3. Step 3: Stir in the whole peeled tomatoes and brown sugar to balance the acidity.
4. Step 4: Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat, add the fresh thyme sprig, and simmer partially covered for 15–20 minutes.
5. Step 5: Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend carefully.
6. Step 6: Return the blended soup to the pot. Stir in the heavy cream and season with salt and pepper to taste.
7. Step 7: Add the ravioli and cook until they float to the top, indicating they are done.
8. Step 8: Serve the soup hot, garnished with fresh basil, an extra drizzle of cream, and a sprinkle of black pepper if desired.

Tips & Variations

• For a vegetarian version, swap chicken broth for vegetable broth and choose cheese or vegetable-filled ravioli.
• Add a pinch of red pepper flakes while sautéing for a subtle heat.
• Use fresh ravioli for the best texture, but frozen works well too—just adjust cooking time accordingly.
• Garnish with grated Parmesan for an extra layer of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent burning. If the soup thickens too much, add a splash of broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought ravioli?

Yes, store-bought ravioli works perfectly and makes this soup quick and easy to prepare. Adjust cooking times according to package instructions, especially if using frozen ravioli.

Can I freeze Creamy Tuscan Ravioli Soup?

It’s best to freeze the soup before adding the ravioli, as pasta can become mushy after freezing. Freeze the blended soup in portions, thaw, reheat, and then cook fresh ravioli separately to add before serving.

Creamy Tuscan Ravioli Soup Recipe

Print Recipe

★★★★★

4.5 from 78 reviews

This Creamy Tuscan Ravioli Soup is a comforting and flavorful dish combining a smooth tomato base with tender ravioli, infused with fresh herbs and enriched with heavy cream. Perfect for an elegant yet easy-to-make meal, this soup blends rustic Italian flavors into a creamy, hearty bowl.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 stalks celery (with leaves), chopped
• 1 sprig fresh thyme
• Fresh basil, for garnish

Liquids & Dairy

• ½ cup heavy cream
• 1 ½ cups chicken broth (preferably bone broth)

Other Ingredients

• 1 can (28 oz) whole peeled tomatoes
• 2 tbsp brown sugar
• Salt & pepper, to taste
• 10 oz ravioli
• 2 tablespoons olive oil
• 1 tablespoon butter

Instructions

1. Heat oil and butter: In a large pot, warm 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat to create a flavorful base.
2. Sauté aromatics: Add the chopped onion, celery (with leaves), and minced garlic to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
3. Add tomatoes and sugar: Stir in the whole peeled tomatoes along with 2 tablespoons of brown sugar to balance acidity and enhance sweetness.
4. Simmer with broth and thyme: Pour in 1 ½ cups of chicken broth, bring the mixture to a gentle boil, then reduce the heat. Add the fresh thyme sprig, cover partially, and let it simmer for 15 to 20 minutes to develop flavors.
5. Blend the soup: Remove the thyme sprig, then use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture in batches to a regular blender and blend until creamy.
6. Add cream and season: Return the soup to the pot if needed, stir in ½ cup of heavy cream, then season with salt and pepper to taste.
7. Cook ravioli: Add 10 ounces of ravioli directly into the pot. Cook until the ravioli float to the top, indicating they are done, which typically takes a few minutes.
8. Serve and garnish: Ladle the hot, creamy soup into bowls. Garnish with fresh basil leaves, an extra drizzle of cream if desired, and a sprinkle of black pepper for added flavor and presentation.

Notes

• For a vegetarian version, substitute chicken broth with vegetable broth and choose cheese or vegetable-filled ravioli.
• An immersion blender makes pureeing easier and reduces clean-up, but a standard blender works as well.
• Adjust brown sugar quantity according to the acidity of the tomatoes to achieve desired sweetness.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Fresh basil adds a bright contrast but can be substituted with dried basil or oregano.
• Use high-quality ravioli for best texture, preferably fresh or refrigerated over frozen.

Keywords: Tuscan soup, ravioli soup, creamy tomato soup, Italian soup, comfort food, easy dinner recipe, one pot soup