I love how simple and satisfying this soup is. It comes together quickly, uses easy pantry staples, and delivers big, bold Italian-inspired flavors. The creamy tomato broth pairs beautifully with pillowy ravioli, while fresh herbs and garlic give it that homemade, rustic feel. It’s the kind of soup that tastes like it’s been simmering all day—even though it’s ready in under an hour.
Ingredients
(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
1 Onion, Chopped 3 Cloves Garlic, Minced 2 Stalks Celery (With Leaves), Chopped 1 Can (28 oz) Whole Peeled Tomatoes 1 1/2 Cups Chicken Broth (I Use Bone Broth For Extra Richness) 2 Tablespoons Brown Sugar Salt And Pepper, To Taste 1 Sprig Fresh Thyme 1/2 Cup Heavy Cream 10 oz Ravioli (Cheese-Filled) Fresh Basil, For Garnish
Directions
In a large pot, I heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. I sauté the chopped onion, celery, and garlic for about 5 minutes until everything is softened and fragrant. Then I stir in the whole peeled tomatoes and brown sugar, gently breaking up the tomatoes with a spoon. I pour in the chicken broth and bring the mixture to a gentle boil. After adding the thyme, I let it simmer partially covered for 15–20 minutes to build flavor. Once the soup has simmered, I blend it until smooth using an immersion blender. (If I’m using a standard blender, I do it in batches carefully.) I return the blended soup to the pot and stir in the heavy cream. Then I season with salt and pepper to taste. Next, I add the ravioli and let them cook for a few minutes—once they float to the top, I know they’re ready. I serve it hot with fresh basil, a drizzle of cream, and a little black pepper on top for a beautiful finish.
Servings And Timing
Servings: 6 Preparation Time: 15 Minutes Cooking Time: 25 Minutes Total Time: 40 Minutes Calories: Approximately 185–200 Per Serving
Variations
Sometimes I use spinach or mushroom ravioli for a change, or even meat-filled ones when I want something heartier. If I want extra vegetables, I stir in a handful of baby spinach or kale at the end. For added flavor, I’ve also tried sautéing a bit of pancetta or Italian sausage with the onions—it’s a delicious twist.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove over low heat. If the soup thickens too much, I add a splash of broth or cream to loosen it up. I don’t recommend freezing this soup once the ravioli is added, as they can get mushy.
FAQs
Can I Use Fresh Or Frozen Ravioli?
Yes, I use either! Fresh ravioli cooks a bit faster, but frozen works just as well—just allow a few extra minutes for cooking.
Do I Have To Blend The Soup?
No, but I prefer the smooth texture. If I want a chunkier soup, I crush the tomatoes by hand and skip the blender.
Can I Make This Vegetarian?
Absolutely. I use vegetable broth instead of chicken broth and make sure my ravioli is vegetarian-friendly.
Can I Use Canned Crushed Tomatoes Instead?
Yes, I’ve used crushed tomatoes when I’m short on time. It gives a similar flavor without needing to blend, though the texture will be slightly different.
What Can I Serve With This Soup?
I like to pair it with warm garlic bread, a side salad, or just enjoy it on its own—it’s hearty enough to be the main dish.
Conclusion
Creamy Tuscan Ravioli Soup is everything I want in a comforting meal: rich, creamy, full of flavor, and incredibly easy to throw together. I love how flexible it is, whether I’m using store-bought ravioli or switching up the herbs and veggies. It’s become a staple in my dinner rotation—especially on cold nights when I want something warm, cozy, and satisfying.
This creamy Tuscan ravioli soup is rich, comforting, and packed with cheesy pasta in a velvety tomato broth. A perfect one-pot dinner for cozy nights.
Author:Emma
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:Italian-Inspired, Tuscan
Diet:Vegetarian
Ingredients
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 stalks celery (with leaves), chopped
1 can (28 oz) whole peeled tomatoes
1½ cups chicken broth (or chicken bone broth)
2 tablespoons brown sugar
Salt and pepper, to taste
1 sprig fresh thyme
½ cup heavy cream
10 oz cheese ravioli (fresh or frozen)
Fresh basil, for garnish
Instructions
Sauté Veggies:
In a large pot, heat olive oil and butter over medium heat. Add onion, celery (with leaves), and garlic. Sauté for 5 minutes, until softened.
Add Tomatoes & Simmer:
Stir in whole peeled tomatoes and brown sugar. Pour in chicken broth and bring to a gentle boil. Add fresh thyme and reduce heat. Simmer partially covered for 15–20 minutes.
Blend the Soup:
Remove thyme sprig. Use an immersion blender to puree the soup until smooth (or blend in batches in a regular blender).
Finish the Soup:
Return the soup to the pot. Stir in heavy cream and season with salt and pepper to taste.
Cook Ravioli:
Add ravioli to the soup and cook according to package instructions, until they float to the top and are tender.
Serve:
Ladle into bowls and garnish with fresh basil, a swirl of cream, and cracked black pepper if desired.
Notes
Vegetarian Option: Use vegetable broth instead of chicken broth.
Ravioli Tips: Fresh cooks faster than frozen—adjust time accordingly.
Add Protein: Stir in cooked Italian sausage or shredded chicken for a heartier meal.
Storage: Store leftovers in the fridge for up to 3 days. Reheat gently to avoid breaking the ravioli.
