Creamy Tuscan Ravioli Soup – Cozy One-Pot Comfort Dinner

Why Make This Recipe

Creamy Tuscan Ravioli Soup is a warm hug in a bowl. It’s delicious, comforting, and perfect for busy weeknights. This soup combines the richness of creamy broth with the delightful flavors of ravioli and fresh herbs. The best part? It comes together in just about 30 minutes!

This recipe is friendly for families, too. You can involve the kids in the kitchen by having them help with stirring or garnishing. Plus, the creamy goodness is sure to win over even the pickiest eaters.

Creamy Tuscan Ravioli Soup

How to Make Creamy Tuscan Ravioli Soup

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 (I’m using Kettle & Fire chicken bone broth)
  • 2 tbsp brown sugar
  • Salt & pepper, to taste
  • 1 sprig fresh thyme (or 1 tsp dried thyme)
  • ½ cup heavy cream (you can substitute with half-and-half or a non-dairy cream if needed)
  • 10 oz ravioli (any kind will do; cheese or spinach are great choices!)
  • Fresh basil, for garnish

Directions

  1. In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
  2. Add the chopped onion, celery (with leaves), and minced garlic. Sauté for about 5 minutes until softened.
  3. Stir in the whole peeled tomatoes (don’t forget to break them up a bit) and brown sugar.
  4. Pour in the chicken broth and bring to a gentle boil. Reduce the heat, add the fresh thyme, and let it simmer partially covered for 15-20 minutes.
  5. Blend the soup until smooth using an immersion blender (or transfer to a regular blender in batches).
  6. Return the blended soup to the pot, then stir in the heavy cream. Season with salt and pepper to taste.
  7. Add the ravioli and cook until they float to the top (this means they’re done!).
  8. Serve hot, garnished with fresh basil, a drizzle of cream, and a sprinkle of black pepper.

How to Serve Creamy Tuscan Ravioli Soup

Serve this soup in deep bowls for a hearty meal. A slice of crusty bread on the side is perfect for dipping. You could also pair it with a simple salad to make it a complete dinner. If you like, sprinkle some grated Parmesan cheese on top for an extra touch of flavor.

How to Store Creamy Tuscan Ravioli Soup

Any leftovers can be stored in airtight containers in the fridge for up to three days. To reheat, simply warm it on the stove over medium heat, stirring occasionally. If the soup thickens up, feel free to add a splash of broth or water to reach your desired consistency.

Tips to Make Creamy Tuscan Ravioli Soup

  • Add More Veggies: Feel free to toss in other veggies like spinach, kale, or even carrots for added nutrition.
  • Turn Up the Flavor: A pinch of red pepper flakes can give the soup a nice kick!
  • Leftover Love: If you have leftover proteins like chicken or turkey, shredding and adding them to the pot can make for a heartier meal.

Variation

Don’t have heavy cream on hand? You can use half-and-half or a dairy-free option like oat milk. Also, if you prefer, swap ravioli for tortellini or even small pasta shapes like ditalini.

FAQs

Can I make this soup ahead of time?

Yes! You can prepare the soup in advance, but it’s best to add the ravioli right before serving to keep them from getting mushy.

What can I use instead of chicken broth?

Vegetable broth is a great alternative if you want to make this vegetarian-friendly. You can also use water with added seasoning.

How can I make this gluten-free?

Use gluten-free ravioli or any gluten-free pasta you like. Just adjust the cooking time according to the package instructions.

Gather your loved ones, and let’s get cooking! Enjoy the warmth and flavor this soup brings into your home.

Print
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Creamy Tuscan Ravioli Soup


  • Author: mixturarecipes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A delicious and comforting soup combining creamy broth, ravioli, and fresh herbs, perfect for busy weeknights.


Ingredients

Scale
  • 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
  • 2 tbsp brown sugar
  • Salt & pepper, to taste
  • 1 sprig fresh thyme (or 1 tsp dried thyme)
  • ½ cup heavy cream (or half-and-half, or non-dairy cream)
  • 10 oz ravioli (cheese or spinach recommended)
  • Fresh basil, for garnish

Instructions

  1. In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
  2. Add the chopped onion, celery (with leaves), and minced garlic. Sauté for about 5 minutes until softened.
  3. Stir in the whole peeled tomatoes and brown sugar.
  4. Pour in the chicken broth and bring to a gentle boil. Reduce the heat, add the fresh thyme, and let it simmer partially covered for 15-20 minutes.
  5. Blend the soup until smooth using an immersion blender (or transfer to a regular blender in batches).
  6. Return the blended soup to the pot, then stir in the heavy cream. Season with salt and pepper to taste.
  7. Add the ravioli and cook until they float to the top.
  8. Serve hot, garnished with fresh basil, a drizzle of cream, and a sprinkle of black pepper.

Notes

Store leftovers in airtight containers in the fridge for up to three days; reheat on the stove and add broth or water as needed.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Cooking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 50mg

Keywords: soup, ravioli, Italian, creamy, quick recipe, comfort food

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