This Tuscan Ravioli Soup is a warm hug in a bowl! It’s hearty with tasty ravioli, fresh vegetables, and flavorful broth. Perfect for chilly days or anytime you need comfort food.
Who doesn’t love a one-pot meal that makes life easier? I always make extra so I can enjoy leftovers. It tastes even better the next day—if there are any left! 😄
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil gives this soup a nice flavor. If you can’t find it, canola or avocado oil will work too! Just keep in mind that the taste may be slightly different.
Onion: Yellow onions are my favorite for their sweet flavor. You can also use shallots or even leeks if you want a milder taste.
Garlic: Fresh garlic really enhances the soup’s taste. If you’re in a pinch, garlic powder can substitute; remember to use less as it’s more concentrated.
Mushrooms: I recommend cremini or button mushrooms for this soup. If you’re not a fan of mushrooms, chopped zucchini or spinach would also work as substitutes.
Diced Tomatoes: Canned tomatoes are a basic here, but you can also use fresh tomatoes. If going fresh, about 2-3 cups, chopped, should do the trick.
Chicken Broth: For vegetarian options, vegetable broth is an excellent choice. You can even use water with a bit of seasoning if you’re in a bind!
Ravioli: Cheese ravioli is used for creaminess, but any kind of ravioli works! For a lighter option, try using tortellini or gluten-free ravioli if necessary.
How Do I Cook the Perfect Ravioli in Soup?
Cooking ravioli properly in soup can be tricky! You want them to be perfectly tender without turning mushy. Here’s how:
- Once your broth comes to a boil, drop in the ravioli gently.
- Follow the package instructions for cooking time, usually around 4-5 minutes. Keep an eye on them!
- Avoid overcooking; ravioli should float to the top when done.
Cheers to a delicious, warm bowl of Tuscan Ravioli Soup that nourishes both body and soul! Enjoy it with some crusty bread!
How to Make Tuscan Ravioli Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups chicken or vegetable broth
- 1 cup cooked shredded chicken (optional)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 5 ounces refrigerated cheese ravioli
- 2 cups fresh baby spinach
- 1/4 cup heavy cream or half-and-half
- Freshly grated Parmesan cheese, for garnish
- Crushed red pepper flakes (optional), for garnish
How Much Time Will You Need?
You’ll need about 15 minutes to prepare and 20 minutes to cook the soup, making the total time around 35 minutes. This quick and easy recipe will have a warm, delicious meal ready in no time!
Step-by-Step Instructions:
1. Start with Sautéing:
Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes, or until it becomes soft and translucent. This adds a sweet base flavor to your soup.
2. Add Garlic and Mushrooms:
Next, add the minced garlic and sliced mushrooms to the pot. Cook these together for another 3-4 minutes until the mushrooms are tender and fragrant. The smell will be amazing!
3. Combine Ingredients:
Stir in the diced tomatoes (with their juice), broth, and shredded chicken if you’re using it. Sprinkle in the dried basil and oregano along with some salt and pepper. Bring everything to a boil—this is where the magic happens!
4. Let it Simmer:
Once your soup is boiling, reduce the heat to medium-low. Let it simmer for 10 minutes, allowing the flavors to mingle and get cozy together in the pot.
5. Add the Ravioli:
Now it’s time for the ravioli! Carefully add them to the soup and cook according to the package directions, generally about 4-5 minutes. When they float to the top, they’re ready!
6. Stir in Spinach:
Add the fresh baby spinach to the pot and cook for an additional 1-2 minutes until it’s nicely wilted. This adds great color and nutrients to your soup!
7. Finish with Cream:
Remove the soup from heat and stir in the heavy cream for a lovely touch of richness. Taste and add extra salt and pepper if needed—make it perfect for your palate!
8. Serve and Enjoy:
Finally, ladle your delicious soup into bowls. Top each serving with freshly grated Parmesan cheese and a sprinkle of crushed red pepper flakes if you like a little kick. Enjoy your warm bowl of Tuscan Ravioli Soup with some crusty bread on the side!
This comforting soup is not just a meal; it’s a delightful experience with rich flavors and a heartwarming essence of Tuscan cuisine. Happy cooking!
Can I Use Frozen Ravioli Instead of Fresh?
Absolutely! You can use frozen ravioli, just add a few extra minutes to the cooking time. Make sure to check the package instructions for the exact timing.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk. For a non-dairy alternative, try coconut milk or cashew cream, keeping in mind it will alter the flavor slightly.
Can I Make This Soup Vegetarian?
Yes, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add more vegetables or some beans for added protein!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth if it thickens up.