Easy Tuscan Ravioli Soup (Printable)
A comforting Italian-style soup with cheese ravioli, vegetables, and herbs in a savory tomato broth.
# What You 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)
# How To Make It:
01 - Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 4-5 minutes, until softened.
02 - Add the garlic and cook for 1 minute, stirring frequently until fragrant.
03 - Pour in the vegetable broth and diced tomatoes with their juice. Stir in the Italian herbs, salt, black pepper, and red pepper flakes if using.
04 - Bring the soup to a gentle boil, then reduce heat and simmer for 10 minutes.
05 - Add the cheese ravioli to the pot. Cook according to package instructions, usually about 4-5 minutes, until the ravioli are tender and floating.
06 - Stir in the spinach and cook until wilted, about 1-2 minutes.
07 - Remove from heat. Stir in grated Parmesan cheese.
08 - Ladle soup into bowls. Garnish with fresh parsley and extra Parmesan if desired.
# Expert Suggestions:
01 -
- Everything cooks in one pot, which means less cleanup and more time curling up on the couch
- The ravioli plumps up beautifully in the broth, turning into pillowy clouds of cheese that soak up all those Tuscan flavors
- Ready in under 40 minutes but tastes like it simmered all day
02 -
- The ravioli will continue absorbing liquid as the soup sits, so leftovers become thicker and almost stew-like the next day
- If you plan to refrigerate portions, undercook the ravioli by about 1 minute so they do not turn mushy
03 -
- Use a wide pot rather than a tall narrow one so the ravioli can cook in a single layer without crowding
- Hold back on the salt until after the Parmesan has been added since cheese is naturally salty