Easy Tuscan Ravioli Soup (Print Version)
Hearty Italian soup with cheese ravioli, vegetables, and herbs in a rich tomato broth.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 2 cups fresh baby spinach
→ Broth & Tomatoes
07 - 4 cups vegetable broth
08 - 1 (14.5-ounce) can diced tomatoes
09 - 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Pasta
13 - 10 ounces fresh or frozen cheese ravioli
→ Finishing Touches
14 - 1/4 cup grated Parmesan cheese, plus more for serving
15 - 2 tablespoons chopped fresh parsley (optional)
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 4-5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
03 - Pour in vegetable broth and diced tomatoes with their juice. Add Italian herbs, salt, black pepper, and red pepper flakes if using. Stir well to combine.
04 - Bring mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 10 minutes to allow flavors to meld.
05 - Add cheese ravioli to the simmering soup. Cook according to package directions, typically 4-5 minutes, until ravioli are tender and float to the surface.
06 - Stir in fresh baby spinach and cook for 1-2 minutes until just wilted but still vibrant green.
07 - Remove pot from heat. Stir in grated Parmesan cheese until melted and incorporated. Ladle into bowls and garnish with fresh parsley and additional Parmesan as desired.
# Expert Tips:
01 -
- It comes together in under 40 minutes but tastes like it simmered all day
- The ravioli soaks up the tomato broth making every bite impossibly creamy
- Its one of those rare soups that actually gets better as leftovers
02 -
- The ravioli will continue absorbing liquid as it sits, so you might want to thin leftovers with extra broth
- Fresh ravioli cooks much faster than frozen, so watch carefully to avoid mushy pasta
03 -
- Use a potato masher to lightly crush some tomatoes for a thicker, heartier broth
- Save some pasta water when boiling the ravioli separately if you prefer it not directly in the soup