This Tuscan Ravioli Soup is a cozy bowl of goodness, filled with tender ravioli, fresh veggies, and a tasty broth. It’s perfect for a chilly day when you need a warm hug in a bowl!
Making this soup feels like cooking for a crowd, but it’s super easy. I love that I can enjoy it with some crusty bread—dipping is a must! Who doesn’t like a little bread action? 😉
Key Ingredients & Substitutions
Olive Oil: A must for starting your soup, olive oil adds richness and flavor. If you’re out, you can use any cooking oil you have, like canola or vegetable oil, but olive oil gives the best taste.
Garlic & Onion: These aromatics are essential for a flavorful base. Fresh garlic is always better, but jarred minced garlic works in a pinch. If you don’t like onion, you can skip it or use leeks instead.
Chicken Broth: This adds depth to the soup. Use vegetable broth for a vegetarian option, or homemade broth if you have it. It’s often richer in flavor!
Diced Tomatoes: Choose fire-roasted tomatoes if you want extra flavor. If you prefer fresh tomatoes, use about 4 medium-sized ones, chopped.
Cream: Heavy cream makes the soup creamy, but you can substitute with half-and-half, milk, or a plant-based cream for a lighter or dairy-free option.
Ravioli: Fresh cheese ravioli is a great choice. Alternatively, frozen ravioli can work too; just adjust cooking times according to the package instructions.
Spinach: Fresh baby spinach is best for its soft texture. You can substitute with kale or Swiss chard, but they may need more cooking time to soften.
How Do You Sauté Garlic and Onion Perfectly?
Sautéing garlic and onion correctly is key to building flavor. Here’s how to do it:
- Heat the olive oil in your pot over medium heat.
- Add the chopped onion and cook until translucent, about 3-4 minutes. Stir it occasionally to prevent burning.
- Next, add the minced garlic and sauté for just 1 minute more. Garlic cooks quickly, so keep an eye on it—once it’s fragrant, it’s ready!
Remember, if garlic burns, it gets bitter, so mix it in just before the onions are done!
How to Make Tuscan Ravioli Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups chicken broth (or vegetable broth)
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and pepper, to taste
- 1 (9-12 oz) package fresh cheese ravioli
- 2 cups fresh baby spinach leaves
- 2 cups cooked shredded chicken (optional)
- 1/4 cup grated Parmesan cheese, plus extra for serving
Time Needed:
This delicious soup will take about 10 minutes to prep and 20 minutes to cook, so you’ll have a warm and hearty meal ready in about 30 minutes! Perfect for a weeknight dinner or a cozy weekend lunch.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large soup pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté them together until the onion becomes soft and translucent, which will take about 3-4 minutes. This step creates a flavorful base for your soup!
2. Add the Liquids:
Pour in the chicken broth and add the can of diced tomatoes along with their juices. Give it a good stir to combine all the ingredients.
3. Season It Up:
Sprinkle in the Italian seasoning, and add some salt and pepper to taste. Bring the soup to a gentle boil. Once it’s boiling, reduce the heat and let it simmer for about 10 minutes. This allows all those wonderful flavors to come together.
4. Make It Creamy:
Stir in the heavy cream (or half-and-half) and bring the soup back to a simmer. This will give the soup a lovely creamy texture!
5. Cook the Ravioli:
Add the fresh cheese ravioli to the pot. Follow the package instructions for cooking time, which is usually about 3-5 minutes. You’ll know they are done when they float to the top!
6. Add Spinach and Chicken:
Gently stir in the fresh spinach and the cooked shredded chicken (if you’re using it). Cook for another 2 minutes until the spinach wilts and the chicken is heated through.
7. Finish with Cheese:
Take the soup off the heat and stir in the grated Parmesan cheese until it melts into the soup. Mmm, so good!
8. Serve It Up:
Ladle the soup into bowls. For an extra touch, sprinkle a bit more Parmesan on top and add freshly ground black pepper. Serve immediately with some crusty bread for dipping.
Enjoy your warm, hearty Tuscan Ravioli Soup! It’s sure to be a hit with family and friends.
Can I Use Frozen Ravioli Instead of Fresh?
Absolutely! Frozen ravioli works perfectly in this soup. Just follow the package instructions for cooking time, which might be slightly longer than fresh ravioli.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply substitute the chicken broth with vegetable broth and omit the shredded chicken. You can also add more veggies like zucchini or mushrooms for added flavor and texture!
Can I Store Leftovers?
Yes, you can store any leftovers in an airtight container in the fridge for up to 3 days. The pasta might absorb more broth as it sits, so if you find it too thick when reheating, just add a splash of broth or water to reach your desired consistency.
What Can I Serve With This Soup?
This soup pairs wonderfully with crusty bread or a fresh salad. You can also serve it with a sprinkle of extra Parmesan cheese and a drizzle of good olive oil for an added touch of richness!