Easy Tuscan Ravioli Soup
A delightful blend of creamy textures and rich flavors in a homemade soup that feels like a hug in a bowl, perfect for weeknight dinners.
Ingredients
Base Ingredients
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 stalks celery with leaves, chopped
- 28 oz can whole peeled tomatoes
- 1.5 cups chicken bone broth such as kettle & fire
- 2 tbsp light brown sugar
- 1 sprig thyme, fresh
Final Touches
- 0.5 cups heavy cream
- Salt and black pepper, to taste
- 10 oz ravioli frozen
- Fresh basil, for garnish
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 (don’t forget to crush them lightly with your spoon).
- Add the chicken bone broth, light brown sugar, and thyme. Bring to a simmer.
- 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 for that pop of color.
Notes
If you have leftovers, this soup keeps well in the fridge for about 3 days. For longer storage, freeze it in airtight containers for up to 3 months. Just remember, when reheating, add a splash of broth if it thickens up.