Creamy Tuscan Ravioli Soup
A comforting soup that blends rich Tuscan flavors with creamy goodness and cheese ravioli, perfect for cozy dinners or busy weeknights.
Ingredients
Base Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 1 can (28 oz) whole peeled tomatoes
- 1.5 cups chicken broth Use vegetable broth for a vegetarian option.
- 2 tablespoons brown sugar
- to taste Salt and pepper
- 1 sprig fresh thyme Dried thyme can be used as a substitute.
- 1/2 cup heavy cream
- 10 oz cheese ravioli (fresh or frozen) Adjust cooking time based on package instructions.
- to taste Fresh basil, for garnish
Instructions
Preparation
- In a large pot, heat the olive oil and butter over medium heat. Once melted, add the chopped onions, celery, and minced garlic.
- Sauté for about five minutes until the vegetables soften and release their wonderful aroma.
Cooking
- Stir in the whole peeled tomatoes and brown sugar, enhancing the soup’s depth of flavor.
- Pour in the chicken broth and bring this delightful mixture to a gentle boil.
- Add the fresh thyme sprig, then reduce the heat to simmer for 15-20 minutes, allowing the flavors to meld beautifully.
- Remove the thyme sprig and transfer the soup to a blender. Blend until smooth and creamy, returning it to the pot afterward.
- Return the blended soup to the heat and stir in the heavy cream. Season with salt and pepper to taste.
- Heat for a few more minutes, ensuring everything is heated through nicely.
- Add your cheese ravioli to the boiling soup and cook according to the package instructions until they reach a tender stage.
Serving
- Serve the soup in bowls, garnished with fresh basil. Consider adding a drizzle of cream and a sprinkle of cracked black pepper.
Notes
For enhanced flavor, consider roasting the tomatoes beforehand or using fire-roasted tomatoes. For a vegetarian option, substitute chicken broth with vegetable broth. You can also add fresh spinach or kale for extra nutrients.