Description
A warm and comforting Tuscan Ravioli Soup that comes together in about 30 minutes, perfect for a quick family dinner.
Ingredients
Scale
- 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