This tasty Tuscan Ravioli Soup is like a warm hug in a bowl! Filled with delicious ravioli, fresh veggies, and a flavorful broth, it’s perfect for chilly days.
Who can resist a soup that’s fun to eat? I love how each bite of ravioli adds a little surprise. It’s quick to whip up, so it’s a great choice for busy weeknights!
Key Ingredients & Substitutions
Olive Oil: This adds a nice flavor base to the soup. If you don’t have olive oil, feel free to use vegetable oil or butter. Both will work well in sautéing the veggies!
Onion: A small onion brings sweetness and depth. You can easily swap it with shallots or even green onions for a milder taste.
Mushrooms: I recommend cremini for their richer flavor, but button mushrooms are just fine too. If you’re not a fan of mushrooms, you can leave them out or add zucchini instead.
Diced Tomatoes: These give the soup its beautiful color and sweetness. If you want fresh tomatoes, substitute with two cups of diced fresh tomatoes or use crushed tomatoes for a smoother texture.
Broth: Use either chicken or vegetable broth as your soup base. For a lighter option, you could use low-sodium broth or even water seasoned with herbs.
Heavy Cream: It makes the soup rich and creamy. If you want a lighter soup, swap it for half-and-half or use a non-dairy cream like coconut milk.
Cheese Ravioli: You can buy fresh or frozen; both work great. If you want a healthier version, look for whole wheat or spinach-filled ravioli.
Baby Spinach: Fresh and vibrant! If spinach isn’t available, try kale or arugula. They both add a nice green touch and nutrients.
How Do You Achieve the Best Flavor in Your Soup?
Getting rich flavors in this soup is key! It starts with properly sautéing the onion and garlic, releasing their essential oils. Here’s how to get it just right:
- Heat the olive oil on medium to avoid burning the onions and garlic.
- Let the onions become soft and translucent without browning them. This usually takes about 5 minutes.
- When adding garlic to the onion, make sure to stir frequently, so it doesn’t burn. Garlic can turn bitter quickly!
- Stirring in the tomatoes after sautéing enhances their flavor—you’ll notice it’s sweeter when heated just a bit.
- Finally, don’t rush the simmering stage. Allow the broth, cream, and Italian seasoning to meld together for deep flavor before adding the ravioli.
Following these steps will give your soup a warm, inviting taste that everyone will love!
Tuscan Ravioli Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or button mushrooms)
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 1 package (about 9 ounces) refrigerated or frozen cheese ravioli
- 2 cups fresh baby spinach leaves
- 1 teaspoon dried Italian seasoning or Tuscan herb blend
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus extra for garnish
How Much Time Will You Need?
This delightful soup requires about 15-20 minutes of preparation time and an additional 10-15 minutes for cooking and simmering. In total, you can expect to spend around 30 minutes from start to finish. Quick and comforting, perfect for a busy evening!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and let it cook for about 5 minutes. You’re looking for it to be soft and translucent. This adds a nice base flavor to your soup!
2. Add Garlic and Mushrooms:
Next, toss in the minced garlic and sliced mushrooms. Cook them together for another 4-5 minutes, stirring occasionally, until the mushrooms are softened. This step really brings out the delightful flavors!
3. Add Tomatoes:
Now, it’s time to stir in the diced tomatoes along with their juices. Let this mixture cook for 2 minutes. The tomatoes will add a lovely sweetness to your soup.
4. Pour in the Broth:
Carefully add the chicken or vegetable broth to the pot and bring it all to a simmer. This is where the magic starts to happen, so keep an eye on it!
5. Cream it Up:
Add in the heavy cream and sprinkle in the Italian seasoning. Taste a little bit and season with salt and freshly ground black pepper to your liking. Stir well to combine everything.
6. Cook the Ravioli:
Toss the ravioli into the simmering soup. Cook according to the package instructions, usually about 4-5 minutes, until the ravioli are tender.
7. Add the Spinach:
Stir in the fresh baby spinach and cook just until it’s wilted, which should only take around 1-2 minutes. This not only adds nutrients but also a fresh color to your soup!
8. Finish with Cheese:
Once the spinach is wilted, take the pot off the heat. Stir in the grated Parmesan cheese; this will add a nice cheesy flavor to the broth!
9. Serve and Enjoy:
Dish out your delicious Tuscan Ravioli Soup into bowls. Garnish with extra Parmesan cheese and a sprinkle of black pepper if you’d like. Serve hot and watch everyone enjoy this hearty meal!
This comforting soup is packed with flavor, warmth, and that vibrant Italian flair—perfect for any day!
Can I Use Frozen Ravioli in This Recipe?
Absolutely! Just add the frozen ravioli directly to the simmering soup without thawing. They might take an extra minute or two to cook, but they will be just as delicious!
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a non-dairy alternative, coconut milk or cashew cream works well and adds a nice flavor!
How Do I Store Leftover Soup?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water as the ravioli will soak up some of the liquid, and stir gently over low heat.
Can I Add Extra Vegetables?
Definitely! Feel free to toss in other veggies like diced carrots, celery, or bell peppers. Just chop them small and add them when you sauté the onions for a colorful, nutritious boost!
