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
- In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
- Add the chopped onion, celery (with leaves), and minced garlic. Sauté for about 5 minutes until softened.
- Stir in the whole peeled tomatoes and brown sugar.
- 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.
- Blend the soup until smooth using an immersion blender (or transfer to a regular blender in batches).
- Return the blended soup to the pot, then stir in the heavy cream. Season with salt and pepper to taste.
- Add the ravioli and cook until they float to the top.
- 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