Description
Wind howling, socks cold, and your soul whispering “Feed me something warm…”? This Creamy Tuscan Ravioli Soup is your edible hug. Think pillowy ravioli floating in a garlicky tomato cream broth—rich, rustic, and ready in just 35 minutes. Inspired by a rainy Florence afternoon and perfected through cozy trial and error, it turns pantry basics into a bowl of magic. Set the mood with a candle and some crusty bread—this one’s got Nonna-level vibes.
Ingredients
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1 tbsp olive oil
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1 onion, chopped
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3 garlic cloves, minced
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2 celery stalks (with leaves), chopped
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1 can (28 oz) whole peeled tomatoes
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1½ cups chicken or veggie broth
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2 tbsp brown sugar (or 1 tbsp honey)
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1 sprig thyme (or ½ tsp dried)
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Salt & pepper, to taste
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½ cup heavy cream (or coconut cream)
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10 oz fresh or frozen cheese ravioli
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Fresh basil, torn, for garnish
Instructions
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In a large pot, heat olive oil over medium. Sauté onion, garlic, and celery for 5–7 minutes until soft and fragrant.
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Add tomatoes with juice and crush gently in the pot. Stir in broth, brown sugar, thyme, salt & pepper. Simmer 15–20 minutes uncovered.
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Remove thyme sprig. Turn off heat, stir in cream slowly to prevent curdling.
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Return to medium-low, add ravioli. Simmer 4–6 mins (fresh) or 6–8 mins (frozen), until tender.
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Kill the heat. Taste and adjust seasoning. Ladle into bowls, top with torn basil and optional parmesan or chili flakes.
Notes
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Add sausage or shredded chicken for protein.
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Sub ravioli with tortellini or white beans for variety.
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Stir in sun-dried tomatoes or finish with a pesto swirl.
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Use mascarpone instead of cream for a light, tangy finish.
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 430 kcal per serving
- Fat: 22g
- Carbohydrates: 43g
- Protein: 14g