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Tuscan Ravioli Soup

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Restaurant-quality creamy tomato soup with tender cheese ravioli and fresh herbs. Quick weeknight dinner ready in under an hour.

Ingredients

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  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion, diced into 1/2-inch pieces
  • 3 garlic cloves, minced
  • 2 celery stalks with leaves, chopped
  • 1 can (28 oz) whole peeled tomatoes
  • 2 tablespoons light brown sugar
  • 1 1/2 cups chicken bone broth
  • 1 sprig fresh thyme (or 1/2 teaspoon dried)
  • 1/2 cup heavy cream, room temperature
  • Salt and black pepper to taste
  • 10 oz ravioli (fresh or frozen, cheese or spinach)
  • Fresh basil for garnish

Instructions

  1. Heat olive oil and butter in large pot over medium heat until butter melts and foams. Add diced onion, chopped celery with leaves, and minced garlic. Cook 5 minutes, stirring frequently until vegetables soften and onion becomes translucent.
  2. Add entire can of whole peeled tomatoes with juices and brown sugar, stirring to combine. Pour in chicken broth and increase heat to bring to boil, about 3-4 minutes.
  3. Reduce heat to low and add thyme sprig. Simmer gently for 15-20 minutes, allowing flavors to meld and tomatoes to soften completely.
  4. Remove thyme sprig and discard. Using immersion blender, purée soup directly in pot until completely smooth. Or carefully blend in batches in regular blender. Return to pot over low heat.
  5. Stir in room-temperature heavy cream slowly until incorporated and soup turns peachy-coral color. Season with salt and black pepper to taste.
  6. Bring soup to gentle simmer over medium heat. Add ravioli and cook 3-4 minutes for fresh or 5-6 minutes for frozen, stirring gently. Ravioli are done when they float and feel tender.
  7. Ladle into bowls. Hand-tear fresh basil leaves and divide among bowls. Serve immediately while hot.

Notes

  • Room temperature cream prevents seizing and separation in hot soup. Take out 30 minutes before cooking.
  • Any stuffed pasta works: tortellini, cappelletti, or different ravioli flavors.
  • For dairy-free version, use olive oil instead of butter and coconut milk or cashew cream instead of heavy cream.
  • Brown sugar balances tomato acidity. Add extra tablespoon if tomatoes are very tart.

Nutrition

Find it online: https://www.benefitiany.com/tuscan-ravioli-soup/