Description
This Easy Tuscan Ravioli Soup is a comforting and flavorful dish that combines a creamy tomato broth with tender ravioli. Enhanced by aromatic sautéed vegetables, fresh thyme, and a touch of brown sugar to balance the acidity, this soup offers a luscious texture with the addition of heavy cream and is garnished with fresh basil for a bright finish. Perfect for a cozy meal that comes together quickly on the stovetop.
Ingredients
Scale
For the Soup:
- 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, preferably San Marzano)
- 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)
For Sautéing:
- 2 tablespoons olive oil
- 1 tablespoon butter
For Serving:
- 10 oz ravioli (fresh or frozen; cheese or spinach)
- Fresh basil, torn for garnish
Instructions
- Prepare Mise en Place and Sauté Aromatics: Dice the onion into 1/2-inch pieces, mince garlic, and chop celery with leaves. Heat olive oil and butter over medium heat in a large pot until butter foams. Add onion, celery, and garlic; sauté for about 5 minutes until fragrant and onions soften, creating a flavorful base.
- Build the Tomato and Broth Base: Add whole peeled tomatoes with juices and brown sugar to the pot, stirring to combine and balance acidity. Pour in chicken bone broth and increase heat to bring mixture to a boil, stirring occasionally to help break down tomatoes, about 3-4 minutes.
- Simmer and Infuse with Herbs: Lower heat to a gentle simmer and add fresh thyme sprig or dried thyme. Simmer for 15-20 minutes to develop flavors and soften tomatoes completely, allowing thyme oils to infuse into the broth.
- Blend and Cream the Soup: Remove thyme sprig. Using an immersion blender, purée soup until smooth. Return soup to low heat and gently stir in room-temperature heavy cream for a silky texture. Season generously with salt and black pepper.
- Cook Ravioli and Finish Soup: Bring creamed soup to a gentle simmer. Add ravioli carefully and cook 3-4 minutes until they float, indicating doneness. Avoid boiling vigorously to maintain delicate ravioli integrity.
- Plate and Garnish: Ladle soup into bowls, ensuring ravioli are evenly distributed. Tear fresh basil by hand and sprinkle over soup just before serving for bright aroma and flavor. Serve immediately while hot.
Notes
- Using room-temperature heavy cream prevents curdling and ensures a smooth, creamy texture.
- Fresh basil torn by hand releases more aroma than sliced basil.
- Bone broth adds depth of flavor, but chicken broth can be substituted if preferred.
- For a vegetarian version, use vegetable broth and cheese or spinach ravioli accordingly.
- Do not boil the soup vigorously after adding ravioli to prevent tearing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Tuscan soup, ravioli soup, creamy tomato soup, easy Italian soup, comfort food, one pot soup
