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Emma Carter

Comforting Tuscan Ravioli Soup

A creamy, one-pot Tuscan-style soup with tender ravioli, tomatoes, and herbs—perfect for an easy, cozy meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups chicken bone broth
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 celery stalks with leaves chopped
  • 3 garlic cloves minced
  • 1 sprig fresh thyme
  • 1 can whole tomatoes crushed by hand
  • 2 tablespoons light brown sugar
  • 10 oz ravioli cheese or preferred filling
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh basil torn

Method
 

Heat olive oil in a large pot over medium heat and cook onion and celery for 5 minutes until softened.
    Add garlic and thyme, cooking for 30 seconds until fragrant.
      Pour in chicken broth and tomatoes, breaking up the tomatoes with a spoon.
        Stir in brown sugar, salt, and pepper, then simmer for 10–15 minutes.
          Add ravioli and cook according to package instructions (about 4–6 minutes).
            Lower heat and stir in heavy cream, then add fresh basil before serving.

              Notes

              Store leftovers in the fridge for up to 3 days. Add extra broth when reheating since ravioli absorbs liquid. Avoid boiling after adding cream to prevent curdling.