There’s something magical about a cozy bowl of soup that makes everything feel a bit more comforting. This Creamy Tuscan Ravioli Soup is a warm hug in a bowl, bringing together the richness of tomatoes, the sweetness of sautéed vegetables, and the heartiness of cheese-stuffed ravioli.
Whether you’re winding down after a long day or cooking up something special for your family, this recipe is both satisfying and simple. What I love most about this soup is how it feels gourmet without requiring hours in the kitchen.
One spoonful and you’ll be transported to a rustic Italian kitchen, where comfort and flavor come first.
Why You’ll Love This Recipe
- Ready in under an hour, perfect for weeknights.
- Creamy, rich, and deeply flavorful.
- Kid-friendly and crowd-pleasing.
- Comfort food with a hint of elegance.
Creamy Tuscan Ravioli Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Equipment Needed: Large pot, immersion blender (or regular blender), ladle, knife, cutting board
Ingredients
- 1 onion, chopped – Builds a savory base flavor.
- 3 cloves garlic, minced – Adds depth and a fragrant aroma.
- 2 stalks celery (with leaves), chopped – Brings a subtle bitterness and herbal note.
- 1 can (28 oz) whole peeled tomatoes – Gives the soup its rich tomato body.
- 1 ½ cups chicken broth (bone broth recommended) – Enhances richness and adds protein.
- 2 tbsp brown sugar – Balances the acidity of the tomatoes.
- Salt & pepper, to taste – Essential for seasoning.
- 1 sprig fresh thyme – Infuses herbal warmth.
- ½ cup heavy cream – Makes it luxuriously smooth and creamy.
- 10 oz ravioli – Turns it from soup to a full, hearty meal.
- Fresh basil, for garnish – Brightens the dish and adds color.
Instructions
- In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
- Add the chopped onion, celery (with leaves), and garlic. Sauté for about 5 minutes until softened and fragrant.
- Stir in the whole peeled tomatoes and brown sugar. Break up the tomatoes a bit with your spoon.
- Pour in the broth and bring everything to a gentle boil.
- Reduce heat, add the thyme sprig, and let the soup simmer partially covered for 15–20 minutes.
- Remove the thyme sprig. Blend the soup until smooth using an immersion blender (or carefully transfer to a regular blender in batches).
- Return the soup to the pot. Stir in the heavy cream and season with salt and pepper to your liking.
- Add the ravioli and simmer until they float to the top and are tender (about 4–6 minutes).
- Serve hot, garnished with fresh basil, a drizzle of cream, and a sprinkle of black pepper.
Variations to Try
- Swap in spinach or mushroom ravioli for a fun twist.
- Add a handful of baby spinach at the end for extra greens.
- Use coconut cream instead of dairy for a lighter, dairy-free version.
- Make it spicy with a pinch of red pepper flakes.
Storing Leftovers & Reheating
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, warm gently on the stove over medium heat. Add a splash of broth or cream if the soup has thickened.
- Ravioli may soften over time, but the flavors will be even better the next day.
Serving Suggestions
- Pair with a warm, crusty sourdough or garlic bread.
- Add a simple arugula salad with lemon vinaigrette on the side.
- A glass of white wine like Pinot Grigio complements the creamy tomato base beautifully.
Pro Tips
- Let your soup simmer gently so the flavors meld but don’t overcook the ravioli—it only takes a few minutes.
- If you like a bit more texture, reserve some chopped celery and onion to stir in after blending.
- Always taste and adjust salt at the end—the flavor really develops as it cooks.
- For a richer finish, add a teaspoon of sun-dried tomato paste or a splash of white wine before simmering.
This Creamy Tuscan Ravioli Soup is one of those feel-good meals that never disappoints. It’s rich yet refreshing, elegant yet comforting. Whether you’re sharing it with guests or enjoying it solo on a quiet night in, it’s bound to become a favorite. I hope you love making it as much as I do!
Print Creamy Tuscan Ravioli Soup
This cozy one-pot soup is everything you need for a comforting weeknight dinner! It’s packed with cheesy ravioli, simmered in a creamy tomato broth, and flavored with classic Italian seasoning. Best of all? It comes together fast with simple ingredients you probably already have on hand.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery (with leaves), chopped
- 1 can (28 oz) whole peeled tomatoes
- 1 ½ cups chicken broth
- 2 tbsp brown sugar
- Salt & pepper
- 1 sprig fresh thyme
- ½ cup heavy cream
- 10 oz ravioli
- Fresh basil
Instructions
- In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
- Add the chopped onion, celery (with leaves), and garlic. Sauté for about 5 minutes until softened and fragrant.
- Stir in the whole peeled tomatoes and brown sugar. Break up the tomatoes a bit with your spoon.
- Pour in the broth and bring everything to a gentle boil.
- Reduce heat, add the thyme sprig, and let the soup simmer partially covered for 15–20 minutes.
- Remove the thyme sprig. Blend the soup until smooth using an immersion blender (or carefully transfer to a regular blender in batches).
- Return the soup to the pot. Stir in the heavy cream and season with salt and pepper to your liking.
- Add the ravioli and simmer until they float to the top and are tender (about 4–6 minutes).
- Serve hot, garnished with fresh basil, a drizzle of cream, and a sprinkle of black pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
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