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Easy Tuscan Ravioli Soup

A warm and creamy Tuscan ravioli soup that's easy to make and perfect for busy weeknights or cozy gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  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.
Cooking
  1. Pour in the can of whole peeled tomatoes and crush them lightly with your spoon.
  2. Add the chicken bone broth, light brown sugar, and thyme, and bring to a simmer.
  3. Introduce the ravioli and cook until they float to the top, about 5 minutes.
  4. Stir in the heavy cream and season with salt and black pepper to taste.
  5. Let it hang out for a few minutes.
Serving
  1. Serve hot, garnished with fresh basil.

Notes

Store in the fridge for 3–4 days or freeze in an airtight container for up to 3 months. Reheat on the stove or microwave when ready to enjoy.