Easy Tuscan Ravioli Soup
A delightful blend of creamy textures and rich flavors, this soup is a comforting meal made with simple ingredients, perfect for any weeknight dinner.
Ingredients
Vegetables and Aromatics
- 1 each onion, diced
- 3 cloves garlic, minced
- 2 stalks celery with leaves, chopped
Broth and Base
- 1 can 28 oz whole peeled tomatoes Crush lightly with a spoon when added.
- 1.5 cups chicken bone broth Can use other types of broth as a variation.
- 2 tbsp light brown sugar
- 1 sprig thyme, fresh
Main Ingredients
- 10 oz ravioli Use frozen or fresh, adjust cooking time accordingly.
- 1/2 cup heavy cream Can be substituted with plant-based cream for a vegan version.
- Salt and black pepper, to taste
- Fresh basil, for garnish Use for serving.
Instructions
Preparation
- In a large pot, sauté the onion and garlic until they’re fragrant and translucent.
- Toss in the celery and stir for another 2 minutes.
- Pour in the can of whole peeled tomatoes and crush them lightly with your spoon.
- Add the chicken bone broth, light brown sugar, and thyme. Bring to a simmer.
Cooking
- Introduce the ravioli and cook until they float to the top (about 5 minutes).
- Stir in the heavy cream and season with salt and black pepper to taste. Let it hang out for a few minutes.
- Serve hot, and garnish with fresh basil.
Notes
Store leftovers in the fridge for about 3 days or freeze in airtight containers for up to 3 months. When reheating, add a splash of broth if it thickens.