This Tuscan Ravioli Soup is a warm hug in a bowl! It’s packed with tender ravioli, fresh veggies, and a yummy broth that makes you feel cozy all over.
Honestly, I love how quick it comes together! Just toss everything in a pot, and in no time, you’re ready to slurp up this deliciousness. Perfect for chilly nights!
Key Ingredients & Substitutions
Olive Oil: This adds a lovely flavor to the soup. You could substitute with vegetable oil or butter if you prefer a different taste.
Onion: A small onion is perfect for sweetness. If you’re out, leeks or shallots work well too.
Garlic: Fresh garlic gives the best flavor! However, garlic powder can be used as a backup—just 1/4 teaspoon will do.
Chicken Broth: Homemade is great, but store-bought works just fine. For a vegetarian option, swap in vegetable broth.
Diced Tomatoes: Fire-roasted adds a nice touch, but any canned diced tomatoes will do. You can use fresh tomatoes too; just chop them up!
Ravioli: Cheese ravioli is ideal, but you can also use spinach or mushroom ravioli. For a gluten-free option, look for gluten-free ravioli.
Spinach: Fresh is best for flavor and texture. If unavailable, frozen spinach can be used—just thaw and squeeze out excess water.
Heavy Cream: This provides creaminess. If you’re looking to cut calories, half-and-half works or even coconut milk for a dairy-free take.
How Do I Properly Sauté Onions and Garlic for This Soup?
To get the best fragrance and flavor from your onions and garlic, the sautéing technique is key. Here’s how to do it:
- Heat the olive oil in your pot on medium heat until shimmering.
- Add the chopped onion and stir often. Cook for about 3-4 minutes until they turn translucent—this step builds wonderful flavor!
- Then, toss in the minced garlic. Stir constantly and cook for only about 30 seconds since garlic burns quickly.
This technique ensures a nice base for your soup that really brings out the goodness of the ingredients!
Tuscan Ravioli Soup
Ingredients You Will Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (fire-roasted preferred)
- 3 cups fresh or frozen cheese ravioli
- 2 cups cooked shredded chicken (optional)
- 3 cups fresh spinach, roughly chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper, to taste
- Grated Parmesan cheese, for garnish
- Fresh cracked black pepper, for garnish
How Much Time Will You Need?
This delightful soup takes about 10 minutes of prep time and another 15 minutes to cook. In total, plan for about 25 minutes from start to finish. Perfect for a quick and comforting meal!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
First, heat the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion and sauté it for about 3-4 minutes, or until it becomes softened and translucent. This will create a fragrant base for your soup! Next, add the minced garlic, stirring it in and cooking for about 30 seconds until it’s fragrant. Be careful not to let it burn.
2. Add the Broth and Tomatoes:
Now, pour in the chicken broth along with the diced tomatoes (including their juices). Stir in the Italian seasoning and crushed red pepper flakes if you’d like a bit of heat. Bring the mixture to a gentle boil, allowing all those flavors to blend beautifully.
3. Cook the Ravioli:
Once boiling, add the ravioli to your pot. Cook them according to the package directions, usually around 3-5 minutes, until they float to the surface and are tender—this means they’re perfectly cooked!
4. Add Chicken and Spinach:
If you’re using cooked shredded chicken, stir it into the soup now, followed by the fresh spinach. Simmer everything for about 2 minutes until the spinach is wilted and lovely.
5. Cream it Up:
Lower the heat a bit and gently stir in the heavy cream, allowing it to warm through. Avoid boiling at this stage; you want a creamy finish, not a boil.
6. Season and Serve:
Taste your soup and add salt and black pepper as needed. Now, ladle it into bowls, and don’t forget to garnish with some grated Parmesan cheese and a sprinkle of fresh cracked black pepper. Enjoy your comforting bowl of Tuscan Ravioli Soup!
Can I Use Frozen Ravioli in This Soup?
Absolutely! Frozen ravioli works perfectly in this recipe. Just add them directly into the soup during the cooking time as instructed. They’ll cook in just a few minutes!
How Can I Make This Soup Vegetarian?
To make a delicious vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add extra veggies like zucchini or mushrooms for added flavor!
What’s the Best Way to Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, adding a splash of broth or cream if it thickens too much.
Can I Add Other Vegetables to the Soup?
Definitely! Feel free to get creative—carrots, bell peppers, or even kale are great additions. Just make sure to cook them until tender before adding the ravioli for a perfectly balanced soup.