This Tuscan Ravioli Soup comes together in about 30 minutes and cooks up all in one pot for a quick and easy weeknight dinner that your family will love!
Ingredients to Make This Tuscan Ravioli Soup
Here’s what you’ll need to whip up this warm, comfort-filled bowl of goodness:
- 1 onion, diced: Adds that sweet, aromatic base to the soup.
- 3 garlic cloves, minced: Seriously, garlic is life.
- 2 celery stalks with leaves, chopped: Bring a hint of earthiness to the mix.
- 1 can (28 oz) whole peeled tomatoes: You could also use diced tomatoes if you prefer.
- 1 ½ cups chicken bone broth (like Kettle & Fire): Perfect for depth of flavor, feel free to use vegetable broth for a vegetarian option!
- 2 tbsp light brown sugar: Just a hint of sweetness to balance the acidity of the tomatoes.
- 1 sprig fresh thyme: Oh, the aroma of fresh herbs, nothing compares!
- ½ cup heavy cream: For that creamy, dreamy texture we all crave.
- Salt and black pepper to taste: A couple pinches always make a difference!
- 10 oz ravioli: Use store-bought or homemade for a hearty addition.
- Fresh basil for garnish: Because we like to eat with our eyes, right?
Let’s Get Cooking!
Ready to dive in? Here’s how to make this easy Tuscan ravioli soup in just a few simple steps:
Sauté the Aromatics (about 5 minutes): In a large pot over medium heat, add a drizzle of olive oil (about 2 tablespoons) and toss in that diced onion. Cook until it starts to get translucent, then add in the minced garlic and the chopped celery. Keep stirring frequently, and you’ll want to let it cook until fragrant, about another 2 minutes. That smell? Mmm!
Add the Tomatoes and Broth (about 2 minutes): Now, I want you to grab that can of whole peeled tomatoes. Pour it straight into the pot, juices and all, don’t forget to scrape the yummy bits off the bottom! Crush the tomatoes with a spoon as you stir them in. Next, pour in the chicken bone broth, and add light brown sugar along with thyme sprig.
Let it Simmer (10-15 minutes): Bring everything to a simmer, then reduce the heat to low. Let it cook so all those delicious flavors meld together, a cozy 10 minutes is perfect.
Stir in the Cream (2 minutes): It’s about to get creamy! Stir in the heavy cream gently and season with a couple pinches of salt and black pepper (to taste). Keep it on low heat and stir occasionally.
Cook the Ravioli (4-5 minutes): Toss in the ravioli! Fresh or frozen both work (just adjust the cooking time accordingly). Let those little pillows of goodness cook until they’re tender. This can take about 4 to 5 minutes for fresh and maybe 7 or so for frozen.
Serve and Garnish: Ladle the soup into bowls, top with fresh basil, and voilà! Your warm, comforting bowl of Tuscan Ravioli Soup is ready to be devoured. Seriously, is there anything better than that moment when you take a first spoonful? I think not!
If you loved this recipe, be sure to check out my Rotisserie Chicken Mushroom Soup or my Roasted Tomato Soup for more family favorites!
Why This Recipe Works
Quick & Easy
This easy Tuscan ravioli soup comes together in under 30 minutes! Perfect for those busy weeknights when you need a satisfying meal without breaking a sweat.
One Pot Wonder
Minimal cleanup is always a win in my book! Everything cooks in just one pot, meaning less time scrubbing and more time enjoying your meal.
Comfort Food
Loaded with tons of flavor, this soup is the epitome of comfort food. And if you’re like me, nothing beats a hearty soup to warm you up!
Customizable
Feel free to switch things up! Use whatever ingredients you have lying around, swap the ravioli for tortellini or add some beans for extra protein. The world is your oyster!
Meal Prep Friendly
Make a big batch and store leftovers for the week! This soup is perfect for meal prepping and tastes even better the next day as the flavors continue to marry together.
Serving Suggestions
This Tuscan Ravioli Soup is best enjoyed warm and fresh! Consider serving it with:
- Crusty bread: Perfect for dipping, soaking up that creamy goodness.
- Garlic bread: Because let’s be real, everything is better with garlic bread!
- A simple salad: A light green salad drizzled with balsamic is refreshing along with the soup.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Simply reheat on the stove over low heat, stirring occasionally until warmed through. You might need to add a splash more broth or water to loosen it up!
- Freezer Friendly?: Yes! It freezes beautifully. Just keep in mind the ravioli may soak up some liquid when thawing, so adjust accordingly.
Healthy, hearty, and just an all-around win for dinner! Make this easy Tuscan ravioli soup your next family favorite and watch it become a staple in your home. You’re going to love the creamy, comforting, and totally satisfying experience of this soup, trust me. Let me know how yours turns out!
Happy cooking, friends! And for more recipes, follow us on Pinterest.
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Quick and Easy Tuscan Ravioli Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm and comforting Tuscan Ravioli Soup that comes together in about 30 minutes, perfect for a quick family dinner.
Ingredients
- 1 onion, diced
- 3 garlic cloves, minced
- 2 celery stalks with leaves, chopped
- 1 can (28 oz) whole peeled tomatoes
- 1 ½ cups chicken bone broth (or vegetable broth for vegetarian option)
- 2 tbsp light brown sugar
- 1 sprig fresh thyme
- ½ cup heavy cream
- Salt and black pepper to taste
- 10 oz ravioli (fresh or frozen)
- Fresh basil for garnish
Instructions
- In a large pot over medium heat, add a drizzle of olive oil and toss in the diced onion. Cook until translucent, then add minced garlic and chopped celery. Cook until fragrant, about 5 minutes.
- Pour in the can of whole peeled tomatoes, crushing them with a spoon as you stir. Add chicken broth and light brown sugar along with the thyme sprig. Cook for 2 minutes.
- Bring to a simmer, then reduce heat and let cook for 10 minutes, allowing flavors to meld.
- Stir in heavy cream and season with salt and black pepper. Keep on low heat and stir occasionally for 2 minutes.
- Toss in the ravioli and cook until tender, about 4-5 minutes for fresh or 7 minutes for frozen.
- Ladle soup into bowls, top with fresh basil, and serve.
Notes
Feel free to customize with leftover veggies or different types of pasta. This soup stores well for meal prep and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg