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Easy Tuscan Ravioli Soup

A creamy and comforting one-pot soup with ravioli, tomatoes, and fresh herbs, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery with leaves, chopped
Soup Ingredients
  • 1 can 28 oz whole peeled tomatoes Crush lightly before adding.
  • 1.5 cups chicken bone broth
  • 2 tbsp light brown sugar
  • 1 sprig thyme, fresh
  • 10 oz ravioli Can use frozen ravioli directly.
  • 0.5 cups heavy cream Can substitute with half-and-half or a dairy-free option.
  • to taste Salt and black pepper
Garnish
  • to taste Fresh basil For garnish.

Method
 

Preparation
  1. In a large pot, sauté the onion and garlic until they're fragrant and translucent.
  2. Toss in the celery and stir for another 2 minutes.
  3. Pour in the can of whole peeled tomatoes and crush them lightly with your spoon.
  4. Add the chicken bone broth, light brown sugar, and thyme. Bring to a simmer.
Cooking
  1. Introduce the ravioli and cook until they float to the top (about 5 minutes).
  2. Stir in the heavy cream and season with salt and black pepper to taste. Let it hang out for a few minutes.
  3. Serve hot and garnish with fresh basil.

Notes

For a spicier kick, add a pinch of red pepper flakes while sautéing. Consider adding leafy greens like spinach or kale towards the end for extra nutrition. If preparing to store, leave out the heavy cream before freezing to add it during reheating.