Creamy Tuscan Ravioli Soup (Print Version)
Silky tomato broth, stuffed ravioli, and fresh herbs create a warming Tuscan-inspired soup for easy dinners.
# Ingredients:
01 -
1 onion, chopped
02 -
3 cloves garlic, minced
03 -
2 stalks celery with leaves, chopped
04 -
1 can (28 oz) whole peeled tomatoes
05 -
1 ½ cups chicken bone broth
06 -
2 tablespoons brown sugar
07 -
Salt, to taste
08 -
Pepper, to taste
09 -
1 sprig fresh thyme
10 -
½ cup heavy cream
11 -
10 oz cheese-filled ravioli
12 -
Fresh basil, for garnish
# Directions:
01 -
In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the onion, celery (with leaves), and garlic. Sauté for about 5 minutes until softened.
02 -
Stir in the whole peeled tomatoes and brown sugar. Pour in the broth and bring to a gentle boil. Reduce heat, add the thyme, and let it simmer partially covered for 15–20 minutes.
03 -
Blend the soup until smooth using an immersion blender or in batches in a regular blender.
04 -
Return the blended soup to the pot. Stir in the heavy cream and season with salt and pepper to taste.
05 -
Add the ravioli to the soup and cook until they float to the top.
06 -
Serve hot, garnished with fresh basil, a drizzle of cream, and a sprinkle of black pepper.