Creamy Tuscan Ravioli Soup

This Creamy Tuscan Ravioli Soup is the kind of cozy meal I crave on chilly nights when I want dinner to be both simple and a little special. Tender cheese ravioli swim in a silky tomato broth enriched with cream and aromatic Italian herbs. It is quick enough for a weeknight and impressive enough for company.

I first made this soup after returning from a trip to Florence and it instantly transported me back to those bustling trattorias. Now it is on repeat whenever we need warm comfort.

Ingredients

• Onion chopped: choose a firm onion with dry skin for sweetness and depth
• Fresh garlic minced: look for bulbs with no soft spots for the best flavor
• Celery with leaves chopped: the leaves add a herby punch
• Whole peeled tomatoes: use a can with no added salt for better control
• Chicken broth: I love bone broth for richness but regular broth works
• Brown sugar: just a bit balances the tomatoes natural acidity
• Salt and pepper to taste: freshly ground pepper adds a nice bite
• Fresh thyme: use whole sprigs for easy removal later and a woodsy note
• Heavy cream: go for full fat for velvety texture
• Cheese ravioli: use your favorite refrigerated or frozen brand and check that the pasta is plump and fully sealed
• Fresh basil for garnish: brightens the finished soup

Step-by-Step Instructions

Prepare the Aromatics:

Dice the onion and celery making sure to include the celery leaves for extra flavor. Mince the garlic finely to avoid harsh raw bites.

Sauté the Base:

Heat olive oil and butter in a large soup pot over medium heat. Add the onion celery and garlic and cook for five minutes until the vegetables are fragrant and translucent. Stir often so the garlic does not burn.

Build the Tomato Broth:

Add the whole peeled tomatoes crushing them gently with a wooden spoon as they soften. Sprinkle in the brown sugar. This softens the acidity and rounds out the broth.

Simmer with Herbs:

Pour in chicken broth and add the thyme. Bring the mixture up to a low boil then reduce to a simmer. Let it bubble with the lid halfway on for fifteen to twenty minutes so the flavors meld. Fish out the thyme sprig.

Blend it Smooth:

Use an immersion blender right in the pot and purée until silky. If you prefer a chunkier texture only blend half. Carefully taste and season with salt and pepper.

Finish with Cream:

Stir in the heavy cream making sure it blends evenly for a rich finish. Keep the heat low so the cream does not curdle.

Cook the Ravioli:

Drop in ravioli one at a time. Watch closely and simmer gently until they float usually about five minutes. Stir gently so the ravioli do not split.

Serve and Garnish:

Ladle into bowls and finish each with torn fresh basil a drizzle of cream and a grind of cracked pepper for a beautiful final touch.

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My favorite part is the burst of flavor from fresh basil stirred in just before serving. Every time I make this I am reminded of making pasta from scratch with my grandmother and the kitchen filled with laughter and the scent of tomatoes simmering away.

Storage Tips

Let leftover soup cool fully before storing. Place in an airtight container and keep in the refrigerator for up to three days. Reheat gently on the stovetop over low heat. Ravioli will soften over time but the flavor just gets better. If you want to freeze it cook the ravioli separately and add fresh to each reheated portion.

Ingredient Substitutions

Use spinach or meat ravioli if you prefer. For a vegetarian soup choose vegetable broth and cheese ravioli. If you want to lighten things up half and half works in place of heavy cream. For more herbs dried Italian seasoning can be added with the tomatoes.

Serving Suggestions

Serve with crusty bread or garlic toast to soak up the creamy broth. A crisp green salad makes it a full meal. If you want to impress drizzle each bowl with basil oil or top with shaved Parmesan.

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Recipe FAQs

→ Can I use frozen ravioli instead of fresh?

Yes, frozen ravioli works well—just add a few extra minutes to the cooking time until the pasta floats to the top and is heated through.

→ What kind of tomatoes are best for this soup?

Whole peeled canned tomatoes provide a rich, balanced flavor, but crushed or diced tomatoes can also be used for a slightly different texture.

→ Is it possible to make this soup vegetarian?

Absolutely! Substitute the chicken broth with vegetable broth and choose cheese or spinach ravioli for a meatless version.

→ How do I store leftovers?

Cool leftovers completely before transferring to an airtight container. Refrigerate for up to three days and reheat gently on the stovetop, adding extra broth if needed.

→ Can I add extra vegetables?

Certainly. Spinach, kale, or even diced zucchini are great additions that complement the creamy broth and pasta.