Easy Tuscan Ravioli Soup

I love simple food that feels like a hug. My Easy Tuscan Ravioli Soup is one of those dishes. It cooks fast and it uses few things, but it tastes rich and warm.

My Dad James taught me to stir the pot and taste as I go. He would nod and say it is ready. Mom Eva always laughed when my sister Jennifer wanted extra cheese on top.

Gathering Your Ingredients

• 1 onion, diced
• 3 garlic cloves, minced
• 2 celery stalks with leaves, chopped
• 1 can (28 oz) whole peeled tomatoes
• 1 1/2 cups chicken bone broth (such as kettle & fire)
• 2 tbsp light brown sugar
• 1 sprig thyme, fresh
• 1/2 cup heavy cream
• Salt and black pepper, to taste
• 10 oz ravioli
• Fresh basil, for garnish

If you want a different ravioli twist later, I also share a slow cooker pasta idea that uses ravioli in a fun way in my slow cooker ravioli lasagna post. I place that link here to help you try more easy meals.

The Tools That Help

I like to keep things simple. You need a medium pot or Dutch oven. Use a wooden spoon or a heat safe spatula. A sharp knife helps with the onion and celery. A can opener is useful for the tomatoes. A ladle makes serving neat. A fine mesh strainer is handy if you want a smoother broth.

If you want to compare similar soups, I often look at other one pot ravioli ideas like my creamy version in the ultimate ravioli soup recipe. That page shows the kind of pot and pan choices I trust.

The Step-by-Step Process

• Heat a medium pot over medium heat and add a splash of oil.
• Add the diced onion and cook until soft.
• Stir in the minced garlic and chopped celery leaves and cook one minute.
• Add the whole peeled tomatoes and crush them with your spoon.
• Pour in the chicken bone broth and stir well.
• Add the light brown sugar and fresh thyme.
• Bring the soup to a soft boil then lower the heat to simmer.
• Let the soup simmer about 10 minutes to blend flavors.
• Add the ravioli and simmer until the pasta is tender.
• Stir in the heavy cream and warm through.
• Taste and add salt and black pepper as needed.
• Remove the thyme sprig and serve with torn fresh basil on top.

Lighter, Healthier Touches

I often trim a few calories without losing the warm taste. Use low fat cream or a splash of milk instead of heavy cream. You can add more chopped celery and carrots for bulk. Try whole wheat or vegetable filled ravioli for more fiber. Use low sodium broth and skip the sugar if your tomatoes are sweet enough. I like fresh herbs more than salt. I will often leave out heavy cream and blend a bit of white beans into the soup for silk and protein.

Perfect Pairings

This soup is great with crusty bread and a green salad. A simple arugula salad keeps the meal light. For a cozy night, add garlic toast or a slice of warm focaccia. If you want a drink, a light red wine or a glass of cold sparkling water fits well. For dessert, I love a bright fall sweet like my apple brownies easy fall dessert when the weather turns cool. They balance the warm soup with a sweet bite.

Common Stumbles to Avoid

Do not overcook the ravioli. It will fall apart if you boil it too long. Keep the heat low once the pasta goes in. Watch salt closely if you use store broth. Some broths are very salty. If your tomatoes taste acidic, add the brown sugar one teaspoon at a time. Do not rush the simmer. The flavors deepen with a short simmer. If your soup is too thick, add more broth or water a little at a time. If it looks thin, let it reduce a few minutes on low heat.

Storing Your Creation

I cool the soup to room temp before I store it. Put it in airtight containers. It will last 3 to 4 days in the fridge. Freeze for up to 3 months, but I do not add cream before freezing. Leave out ravioli if you plan to freeze; cook fresh ravioli when you reheat for best texture. Reheat slowly on the stove and add cream at the end. Always stir while warming and taste before serving.

A Final Warm Word

I keep this soup on my weeknight list. It is gentle to make. It feeds many and it comforts fast. I often make a double batch and share with neighbors. I hope you feel the same warm joy when you make it at home.

Answering Your Questions

How long does Easy Tuscan Ravioli Soup take to make?

I can make this soup in about 25 to 30 minutes from start to finish. The active work is quick. Simmer time helps the flavors, but it stays a fast meal.

Can I make Easy Tuscan Ravioli Soup vegetarian?

Yes. Use vegetable broth instead of chicken bone broth. Pick a cheese or vegetable ravioli with no meat. Skip the brown sugar if your tomatoes are sweet or use a plant based cream for richness.

Can I use frozen ravioli in Easy Tuscan Ravioli Soup?

Yes, frozen ravioli works well. Add a few extra minutes to the cooking time. Stir gently so they do not stick together. Check one to make sure it is hot and cooked through before serving.

Easy Tuscan Ravioli Soup

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• Author: sarah
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian (with adjustments)

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Description

A simple, rich, and warm soup made with ravioli, perfect for a comforting meal.

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Ingredients

Scale 1x2x3x

• 1 onion, diced
• 3 garlic cloves, minced
• 2 celery stalks with leaves, chopped
• 1 can (28 oz) whole peeled tomatoes
• 1 1/2 cups chicken bone broth
• 2 tbsp light brown sugar
• 1 sprig thyme, fresh
• 1/2 cup heavy cream
• Salt and black pepper, to taste
• 10 oz ravioli
• Fresh basil, for garnish

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Instructions

1. Heat a medium pot over medium heat and add a splash of oil.
2. Add the diced onion and cook until soft.
3. Stir in the minced garlic and chopped celery leaves, cooking for one minute.
4. Add the whole peeled tomatoes and crush them with your spoon.
5. Pour in the chicken bone broth and stir well.
6. Add light brown sugar and fresh thyme.
7. Bring the soup to a soft boil, then lower the heat to simmer.
8. Let it simmer for about 10 minutes to blend flavors.
9. Add the ravioli and simmer until tender.
10. Stir in the heavy cream and warm through.
11. Taste and add salt and black pepper as needed.
12. Remove the thyme sprig and serve with torn fresh basil on top.

Notes

For a lighter version, use low fat cream or milk. You can also add more chopped vegetables or use whole wheat ravioli for added fiber.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 7g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 30mg

Keywords: Tuscan, Ravioli, Soup, Comfort Food, Italian Recipe