Name: Easy Tuscan Ravioli Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tbsp light brown sugar; 3 garlic cloves, minced (freshly minced for best flavor); 2 celery stalks with leaves, chopped; 1 sprig fresh thyme (or 1/2 tsp dried); 1 can whole peeled tomatoes (28 oz, preferably San Marzano); 1 1/2 cups chicken bone broth (such as Kettle & Fire); Salt and black pepper, to taste; 1 onion, diced (into 1/2-inch pieces); 1/2 cup heavy cream (room temperature for smoothest incorporation); Fresh basil, for garnish (torn just before serving for best aroma); 10 oz ravioli (fresh or frozen, cheese or spinach work well); 2 tbsp olive oil; 1 tbsp butter

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Introduction

Easy Tuscan Ravioli Soup is a comforting blend of creamy tomato broth and tender ravioli, infused with fresh herbs and aromatic vegetables. It’s quick to prepare and perfect for cozy nights when you want something hearty yet elegant.

A close-up view of a white bowl filled with six round ravioli pieces submerged in a creamy orange-colored sauce. The ravioli are pale yellow with crimped edges, sitting evenly spaced in the bowl. Dark green sage leaves and small green herb sprigs float on top, scattered around the ravioli. The sauce looks rich and smooth with small bubbles and black pepper sprinkled over everything, adding texture. The bowl is set on a white marbled surface with a gold utensil and a light brown cloth napkin just barely visible at the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp light brown sugar
3 garlic cloves, minced (freshly minced for best flavor)
2 celery stalks with leaves, chopped
1 sprig fresh thyme (or 1/2 tsp dried)
1 can whole peeled tomatoes (28 oz, San Marzano recommended)
1 1/2 cups chicken bone broth
Salt and black pepper, to taste
1 onion, diced (into 1/2-inch pieces)
1/2 cup heavy cream (room temperature)
Fresh basil, for garnish (torn just before serving)
10 oz ravioli (fresh or frozen, cheese or spinach)
2 tablespoons olive oil
1 tablespoon butter

Instructions

Step 1: Dice the onion into 1/2-inch pieces, mince the garlic, 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 onion, celery, and garlic, stirring frequently. Cook for about 5 minutes until fragrant and the onion softens.
Step 2: Add the entire can of whole peeled tomatoes with their juices and 2 tablespoons of brown sugar to the pot. Stir well to combine and balance the acidity. Pour in the 1 1/2 cups of chicken bone broth and increase the heat to bring the mixture to a boil, about 3-4 minutes, stirring occasionally to slightly break down the tomatoes.
Step 3: Reduce the heat to low and add the fresh thyme sprig or 1/2 teaspoon dried thyme. Simmer gently for 15-20 minutes to meld flavors and soften the tomatoes completely.
Step 4: Remove the thyme sprig and discard. Using an immersion blender, purée the soup until smooth. Return the blended soup to the pot over low heat. Slowly stir in the room-temperature heavy cream for a silky texture. Season generously with salt and black pepper.
Step 5: Bring the creamed soup to a gentle simmer over medium heat. Carefully add the ravioli and stir gently. Cook for 3-4 minutes until the ravioli float to the surface, indicating they are cooked through. Avoid boiling vigorously to keep ravioli intact.
Step 6: Ladle the soup into bowls, making sure to include several ravioli and plenty of creamy broth. Tear fresh basil leaves by hand just before serving for the best aroma and sprinkle over each bowl. Serve immediately while hot.

Tips & Variations

Use fresh ravioli when possible for a delicate texture, but frozen works well too.
Substitute chicken bone broth with vegetable broth for a vegetarian option, but consider adding extra umami with a splash of soy sauce or mushrooms.
For a spicy kick, add a pinch of red pepper flakes when sautéing the aromatics.
Room temperature heavy cream prevents curdling and creates a smoother soup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent separating the cream. Ravioli may absorb broth over time, so add a splash of broth or water if the soup thickens too much.

How to Serve

A white bowl filled with seven large ravioli pieces sitting in a thick, creamy orange tomato sauce. The sauce has a smooth texture with small bits of tomato and specks of black pepper on top. Fresh green basil leaves are scattered among the ravioli, adding a bright contrast. A spoon rests inside the bowl, partially submerged in the sauce. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of ravioli?

Yes, small stuffed pasta like tortellini or even small shells work well, but keep cooking times in mind as different pasta shapes vary.

Is this soup suitable for freezing?

It is best enjoyed fresh, as cream-based soups can separate when frozen. If freezing, leave out the cream and add it when reheating.