This Tuscan Ravioli Soup is a warm hug in a bowl! Packed with tasty cheese ravioli, fresh greens, and a rich tomato broth, it’s simply comforting and delicious.
Who doesn’t love a soup where you can slurp up those delicious ravioli? I always throw in extra spinach because… well, it makes me feel healthy! 😄
This soup is super easy to make—just throw everything in a pot and let it simmer. It’s perfect for weeknight dinners or when you want something cozy on a chilly day!
Key Ingredients & Substitutions
Olive Oil: It’s the base for cooking your veggies. If you’re out, feel free to use any cooking oil, like avocado or canola oil. I stick with olive oil for its lovely flavor!
Onion: A small onion is perfect for depth. If you don’t have one, shallots or even leeks can work in a pinch. They will give a nice sweetness as well.
Broth: Chicken broth adds richness, but vegetable broth is a fantastic vegetarian option. I love homemade broth, but store-bought works just fine too!
Cream: Heavy cream makes the soup beautifully rich. If you want a lighter option, half-and-half or even coconut cream can be used. Throw in a splash of milk if you’re lightening it up!
Ravioli: I recommend cheese ravioli, but you could swap it for mushroom or spinach ravioli for an extra punch of flavor. For a gluten-free option, look for gluten-free ravioli.
Spinach: Fresh baby spinach wilts perfectly in the soup. You can also use kale or Swiss chard if that’s what you have, just make sure to chop them finely!
What’s the Best Way to Get Those Flavors to Shine?
The secret to a delicious Tuscan Ravioli Soup is layering the flavors. Start by cooking the onions and garlic in olive oil—this helps release their natural sweetness. Don’t rush this step!
- Keep your heat at medium to avoid burning the garlic.
- After adding the broth and tomatoes, let it simmer for at least 10 minutes. This is key for melding all those wonderful flavors!
- Stir in the cream slowly, and let it just simmer gently again before adding the ravioli. High heat can cause it to curdle.
Remember to taste as you go—adjust with salt and pepper! And don’t skip the Parmesan garnish; it ties all the flavors together beautifully.
Tuscan Ravioli Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 (14 oz) can diced tomatoes (with juice)
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 (9 to 10 oz) package refrigerated cheese ravioli
- 2 cups fresh baby spinach, roughly chopped
- 1 cup cooked chicken breast, shredded (optional)
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and another 20 minutes to cook, for a total of about 30 minutes. It’s perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sautéing the Base:
Start by heating the olive oil in a large pot over medium heat. Once hot, add your chopped onion. Cook for about 3-4 minutes until the onion becomes soft and translucent. This is where the flavor begins!
2. Adding Garlic:
Next, toss in the minced garlic and stir. Let it cook for about 1 minute until you start smelling that delicious garlic aroma filling your kitchen. Just be careful not to burn it!
3. Building the Soup:
Now, pour in the chicken or vegetable broth along with the diced tomatoes and their juice. Add the Italian seasoning, crushed red pepper flakes (if you like a little heat), and season with salt and pepper. Mix everything well!
4. Letting It Simmer:
Bring the soup to a boil, then reduce the heat to a gentle simmer. Let it bubble away for about 10 minutes. This allows the flavors to blend beautifully.
5. Creamy Goodness:
Next, stir in the heavy cream. Bring it back to a gentle simmer, making it creamy and rich. Mmm!
6. Cooking the Ravioli:
Add your refrigerated cheese ravioli into the pot. Follow the package instructions, and typically cook them for about 3-5 minutes or until they float and are tender.
7. Finishing Touches:
If you’re using shredded chicken, add that in along with the chopped spinach. Stir it around until the spinach wilts down, which should take about 2 minutes.
8. Cheese It Up:
Take the pot off the heat and mix in the grated Parmesan cheese. Stir until it’s all melted and well-combined. This adds that final touch of flavor!
9. Serving Time:
Ladle the warm soup into bowls and sprinkle extra Parmesan cheese on top along with some fresh parsley for a pop of color and flavor.
10. Enjoy:
Serve your delicious Tuscan Ravioli Soup hot, with some crusty bread or garlic bread on the side to soak up all that yummy broth!
Now, dig in and enjoy your hearty bowl of comfort! 🍲🥳
Can I Use Frozen Ravioli Instead?
Absolutely! Just add the frozen ravioli directly into the soup, but you may need to extend the cooking time by a few minutes until they’re tender. Just keep an eye on them as they cook!
Can I Make This Soup Vegetarian?
Yes, you can! Simply substitute vegetable broth for chicken broth and omit the shredded chicken. You can also add more veggies, like bell peppers or zucchini, for extra flavor and nutrients!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave. If the soup thickens, add a splash of broth or cream to loosen it up!
Can I Use Other Greens Instead of Spinach?
Definitely! Kale or Swiss chard are great alternatives. Just chop them into smaller pieces and add them to the soup during the last few minutes of cooking to let them wilt down.
