Tuscan Ravioli Soup is a cozy dish filled with warm flavors! It’s packed with tasty ravioli, fresh veggies, and a beautiful broth that makes each spoonful a delight.
This soup reminds me of chilly evenings when a warm bowl can lift your spirits. I love adding a sprinkle of cheese on top for that extra yum factor! 😊
Key Ingredients & Substitutions
Olive Oil: Olive oil adds a lovely flavor to the soup. If you need a substitute, you can use canola oil or avocado oil. I love using extra virgin olive oil for its rich taste!
Onion: A small yellow onion works best, but you can swap it for shallots for a milder flavor or even use green onions for a fresh twist.
Garlic: Freshly minced garlic gives the best aroma and flavor. If you don’t have fresh garlic, dried garlic powder can work, but use less.
Vegetables: Feel free to mix in other veggies like zucchini or bell peppers if you have them. They add color and nutrition!
Ravioli: Cheese ravioli steals the show here, but you can use any filled pasta like tortellini or even regular pasta if you’re in a pinch. Just adjust cooking time accordingly.
Heavy Cream: For a lighter version, swap heavy cream with half-and-half or milk. For a dairy-free option, use coconut milk or cashew cream, which adds a nice richness.
How Do I Get the Perfect Flavor in My Soup?
Layering flavors is key to a delicious soup! Start with sautéing your onions and garlic in olive oil; this releases their natural sweetness. Here are some tips for flavoring your soup:
- Always sauté vegetables first to deepen their flavors.
- Let your soup simmer; don’t rush this step, as it helps the flavors meld together nicely.
- Adjust seasoning with salt and pepper at the end after tasting the soup to avoid over-seasoning.
Adding a little red pepper flakes at the end can give a nice warmth if you like things spicy!
Tuscan Ravioli Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 (14.5-ounce) can diced tomatoes, with juices
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 package (about 9 ounces) cheese ravioli (fresh or frozen)
- 3 cups fresh spinach, roughly chopped
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese, plus more for garnish
- Optional: red pepper flakes, for a little heat
How Much Time Will You Need?
This delightful soup comes together quickly! You’ll need about 10 minutes for prep and around 20 minutes for cooking, making it a 30-minute dish from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Start Softening the Vegetables:
Heat olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes soft and a little transparent. This will help bring out its natural sweetness.
2. Add More Flavors:
Next, toss in the minced garlic and diced carrots, cooking for another 2-3 minutes. You want the garlic to get fragrant, and the carrots should begin to soften.
3. Make the Base of the Soup:
Stir in the diced tomatoes with their juices, then pour in the chicken broth. Bring everything to a gentle boil before lowering the heat to let it simmer.
4. Season the Soup:
Mix in the dried Italian seasoning and season with salt and pepper to taste. Let the soup simmer for about 10 minutes so the flavors can meld, and the carrots can soften even more.
5. Add Creaminess:
Slowly stir in the heavy cream and bring the mixture back to a gentle simmer. This will give your soup that creamy texture!
6. Cook the Ravioli:
Drop the ravioli into the soup, cooking according to the package instructions (usually 3-5 minutes). They’re ready when they float to the top and are tender.
7. Add Fresh Spinach:
Gently stir in the fresh spinach and let it cook just until wilted, which should take about 1-2 minutes. It adds a pop of color and nutrition!
8. Final Touches:
Remove the soup from heat and stir in the grated Parmesan cheese. Give it a taste and adjust the salt and pepper if necessary.
9. Serve and Garnish:
Ladle the soup into bowls and top with additional Parmesan cheese and cracked black pepper. If you’re a fan of heat, sprinkle some red pepper flakes on top!
10. Enjoy with Bread:
Serve this delicious soup hot alongside some crusty bread for dipping. It’s perfect for those cozy nights in!
This creamy, rich Tuscan Ravioli Soup balances the cheese-filled ravioli with a light tomato and spinach broth. Enjoy each comforting spoonful! 😊
Can I Use Vegetable Broth Instead of Chicken Broth?
Absolutely! Vegetable broth is a great option if you’re looking for a vegetarian or lighter version of this soup. It will still add plenty of flavor to the dish.
What Kind of Ravioli Should I Use?
You can use any cheese ravioli—fresh or frozen works well! If you want to mix it up, try other fillings like spinach or mushrooms. Just adjust the cooking time according to the package instructions.
Can I Make This Soup Ahead of Time?
Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Just add the ravioli and spinach when you’re ready to serve to keep them fresh and tender!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup on the stove or in the microwave, but be careful not to overcook the ravioli!
