This Tuscan Ravioli Soup is like a warm hug in a bowl! It’s filled with tasty ravioli, hearty veggies, and a rich broth that makes every spoonful comforting and delicious.
Making this soup is a breeze! I love how it warms me up and fills my belly after a long day. Plus, you can use any ravioli you like—maybe even the leftovers from last night’s dinner! 😄
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing as it adds a fruity flavor. If you’re out of olive oil, you can use vegetable oil or even butter for a different taste!
Onion: A small onion is perfect for flavor, but you can substitute with shallots or leeks if you prefer a milder taste.
Garlic: Fresh garlic truly enhances the dish. If you don’t have any, garlic powder can work in a pinch—just use about 1/8 teaspoon for every clove.
Mushrooms: Sliced mushrooms give depth to the soup. Feel free to switch to other mushrooms like cremini or portobello, or even skip them altogether for a lighter soup!
Broth: Chicken broth adds rich flavor, but vegetable broth is a fantastic substitute if you want a vegetarian version.
Diced Tomatoes: I love using canned diced tomatoes for convenience. You can swap them for fresh tomatoes; just make sure to peel and chop them first. Add a bit of sugar if they’re too acidic.
Ravioli: Cheese-filled ravioli is delicious here, but you can use any filling you like such as spinach or meat, or even use tortellini as a substitute.
Heavy Cream: It makes the soup creamy and rich. For a lighter version, use half-and-half or coconut milk for a dairy-free option.
How to Cook the Perfect Ravioli?
Cooking ravioli can sometimes be tricky! Here’s how to do it right:
- Always cook ravioli in a large pot of salted boiling water to prevent them from sticking.
- Carefully add the ravioli once the water is boiling. Gently stir to keep them from clumping.
- When they float, that’s usually a sign they are done! This usually takes 3-5 minutes, depending on the brand.
- Use a slotted spoon to gently remove them, especially if they are delicate. Add them directly to the soup to keep them warm.
Trust me, getting your ravioli cooked just right will elevate this soup to a whole new level!
Tuscan Ravioli Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups chicken or vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 teaspoon crushed red pepper flakes (optional for slight heat)
- Salt and black pepper, to taste
- 4 cups fresh cheese-filled ravioli
- 3 cups fresh kale or spinach, chopped
- 1 cup heavy cream
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
- Grated Parmesan cheese, for garnish
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious Tuscan Ravioli Soup takes about 30 minutes to prepare. You’ll spend about 10 minutes getting the veggies ready and about 20 minutes cooking everything together. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sautéing the Veggies:
First, heat the olive oil in a large pot over medium heat. Add your chopped onion and sauté it until it becomes translucent, which should take around 3-4 minutes. This will start building flavors in your soup!
2. Adding Garlic and Mushrooms:
Next, add the minced garlic and sliced mushrooms. Cook them together until the mushrooms are softened and browned, about 5-6 minutes. The aroma will be heavenly!
3. Building the Soup Base:
Now, pour in the broth and the can of diced tomatoes (don’t forget to include their juice!). Stir in the crushed red pepper flakes, dried Italian herbs, and season with salt and black pepper. Bring this mixture to a boil.
4. Cooking the Ravioli:
Once it’s boiling, reduce the heat and let it simmer. Now, it’s time to add your fresh ravioli! Follow the package instructions for cooking (usually about 3-5 minutes) until they float and are tender.
5. Adding the Greens:
Just before the ravioli are done, stir in the chopped kale or spinach. Let them cook for about 2-3 minutes until they’re wilted and beautifully colorful!
6. Making it Creamy:
Lower the heat and gently stir in the heavy cream. Let this simmer for about 2 minutes while you adjust the seasoning if needed. It should look creamy and inviting!
7. Serving the Soup:
Now it’s time to serve! Ladle the soup into bowls and garnish with the grated Parmesan cheese and chopped fresh parsley. This adds that special touch of flavor!
8. Enjoy!
Serve your Tuscan Ravioli Soup hot and enjoy the comforting, creamy flavors that will warm you up from the inside out!
This soup is not just tasty but also a complete meal with tender ravioli, earthy mushrooms, and wholesome greens. Perfect for any day!
Can I Use Frozen Ravioli in This Soup?
Absolutely! Frozen ravioli works perfectly. Just add them directly to the soup without thawing. You may need to increase the cooking time by a couple of minutes, but they will be just as delicious!
Can I Make This Soup Vegetarian?
Yes! Simply swap the chicken broth for vegetable broth and ensure any added ingredients (like cheese) are vegetarian-friendly. The soup will still be flavorful and hearty!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or microwave, adding a splash of broth or water if it’s too thick.
Can I Add Other Vegetables?
Definitely! Feel free to add other vegetables like carrots, zucchini, or bell peppers. Just make sure to sauté them with the onions and mushrooms to enhance the flavors before adding the broth!
