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Easy Tuscan Ravioli Soup Recipe

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★★★★★

4.4 from 149 reviews

This Easy Tuscan Ravioli Soup blends the rich flavors of caramelized aromatics, tangy San Marzano tomatoes, and creamy broth with tender ravioli, creating a comforting and hearty meal perfect for any day. Enhanced with fragrant fresh thyme and finished with fresh basil, this soup offers a smooth, luscious texture and fresh herbaceous notes that make it a true Italian-inspired delight.

Ingredients

Scale

For the Soup:

  • 2 tablespoons light brown sugar
  • 3 garlic cloves, minced
  • 2 celery stalks with leaves, chopped
  • 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 can whole peeled tomatoes (28 oz, preferably San Marzano)
  • 1 1/2 cups chicken bone broth
  • Salt and black pepper, to taste
  • 1 onion, diced into 1/2-inch pieces
  • 1/2 cup heavy cream, room temperature
  • 2 tablespoons olive oil
  • 1 tablespoon butter

For Serving:

  • 10 ounces ravioli (fresh or frozen, cheese or spinach works well)
  • Fresh basil leaves, for garnish

Instructions

  1. Prepare Mise en Place and Sauté Aromatics: Dice the onion, mince the garlic, and chop the celery stalks with leaves. Heat olive oil and butter in a large pot over medium heat until the butter melts and foams. Add onion, celery, and garlic, stirring frequently for about 5 minutes until fragrant and onions soften, creating a caramelized base for flavor.
  2. Build the Tomato and Broth Base: Add whole peeled tomatoes with their juices and brown sugar to the pot, stirring to combine. Pour in chicken bone broth and bring to a boil over medium-high heat, approximately 3-4 minutes, stirring occasionally to help break down the tomatoes.
  3. Simmer and Infuse with Herbs: Reduce heat to low and add fresh thyme sprig (or dried thyme). Simmer gently for 15-20 minutes allowing flavors to meld and tomatoes to soften fully, enriching the broth with thyme’s aroma.
  4. Blend and Cream the Soup: Remove thyme sprig. Using an immersion blender or regular blender in batches, puree soup until smooth. Return to low heat, stir in room-temperature heavy cream slowly for a silky texture. Season generously with salt and pepper to taste.
  5. Cook Ravioli and Finish Soup: Bring soup to a gentle simmer over medium heat, add ravioli carefully, and cook for 3-4 minutes until ravioli float, indicating they are tender and cooked through. Avoid vigorous boiling to keep ravioli intact.
  6. Plate and Garnish: Ladle soup into bowls ensuring an even distribution of ravioli and broth. Tear fresh basil leaves by hand and sprinkle on top just before serving to enhance aroma. Serve hot immediately for best flavor and texture.

Notes

  • Use room-temperature heavy cream to prevent curdling and achieve a smooth blend.
  • Fresh thyme adds the best aroma, but dried thyme is a convenient substitute.
  • Gentle simmering is key to preventing ravioli from breaking apart.
  • San Marzano tomatoes provide authentic flavor but any high-quality whole peeled tomatoes work well.
  • Torn basil leaves release more oils and flavor than sliced basil when garnishing.

Keywords: Tuscan soup, ravioli soup, creamy tomato soup, Italian soup, easy soup recipe, comfort food, tomato ravioli soup

Find it online: https://cookwithyana.com/easy-tuscan-ravioli-soup-recipe/