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Easy Tuscan Ravioli Soup

A warm, hearty soup with a creamy base, tender ravioli, and fresh herbs, perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

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

Method
 

Cooking Instructions
  1. In a large pot, sauté the onion and garlic until they’re fragrant and translucent.
  2. Toss in the celery and stir for another 2 minutes.
  3. Pour in the can of whole peeled tomatoes (don’t forget to crush them lightly with your spoon).
  4. Add the chicken bone broth, light brown sugar, and thyme. Bring to a simmer.
  5. Introduce the ravioli and cook until they float to the top (about 5 minutes).
  6. Stir in the heavy cream and season with salt and black pepper to taste. Let it hang out for a few minutes.
  7. Serve hot, and garnish with fresh basil for that pop of color.

Notes

For the best texture, don’t overcook the ravioli. You can use frozen ravioli but follow package instructions for cooking times. For storage, freezes well without ravioli for longer shelf life.