Ingredients

2 tbsp light brown sugar

3 garlic cloves, minced

2 celery stalks with leaves, chopped

1 sprig fresh thyme (or 1/2 tsp dried thyme)

1 can whole peeled tomatoes (28 oz)

1 1/2 cups chicken bone broth

Salt and black pepper, to taste

1 onion, diced into 1/2-inch pieces

1/2 cup heavy cream (room temperature)

2 tbsp olive oil

1 tbsp butter

10 oz ravioli (fresh or frozen, cheese or spinach)

Fresh basil, for garnish

Instructions

Step 1: Dice the onion, mince the garlic, and chop the celery with leaves. Heat olive oil and butter in a large pot over medium heat. Add the onion, celery, and garlic, cooking for about 5 minutes until fragrant and the onion softens.

Step 2: Add the whole peeled tomatoes with juices and brown sugar to the pot; stir well to combine. Pour in the chicken bone broth and bring the mixture to a boil over medium heat, about 3-4 minutes, stirring occasionally to break down the tomatoes.

Step 3: Reduce heat to low and add the thyme sprig or dried thyme. Simmer gently for 15-20 minutes to let the flavors meld and tomatoes soften fully.

Step 4: Remove and discard the thyme sprig. Purée the soup using an immersion blender or transfer carefully to a blender until smooth. Return to low heat, then stir in the room-temperature heavy cream slowly. Season with salt and pepper to taste.

Step 5: Bring the creamy soup to a gentle simmer over medium heat. Add the ravioli carefully, stirring gently. Cook for 3-4 minutes until the ravioli float to the surface and are tender. Avoid boiling vigorously.

Step 6: Ladle soup into bowls with several ravioli in each. Tear fresh basil leaves just before serving and sprinkle over the soup for a fragrant garnish. Serve immediately while hot.

Tips & Variations

Use room-temperature heavy cream to prevent curdling and ensure a silky texture.

Fresh or frozen ravioli both work well; cheese or spinach fillings are ideal choices.

For a vegetarian version, substitute vegetable broth for chicken bone broth.

Torn fresh basil releases more aroma than sliced, enhancing the final presentation and flavor.

FAQs

Can I use dried ravioli instead of fresh or frozen?

Dried ravioli takes longer to cook and may not be as tender, but you can use them if needed. Cook separately according to package instructions and add to the soup before serving.

What can I substitute for heavy cream?

You can use half-and-half or whole milk for a lighter version, but the soup will be less rich and creamy. Add gradually and avoid boiling vigorously to prevent curdling.