Go Back Email Link

Tuscan Ravioli Soup

Cheese ravioli simmered in a creamy, sun-dried-tomato broth with wilted spinach. A one-pot, 35-minute soup that tastes like it cooked all day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • ⅓ cup sun-dried tomatoes chopped
  • 6 cups vegetable broth
  • 1 can 14 oz crushed tomatoes
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes optional
  • 1 cup heavy cream or full-fat coconut milk
  • 1 package ~20 oz refrigerated or frozen cheese ravioli
  • 3 cups fresh spinach
  • Salt and pepper to taste
  • Grated parmesan and fresh herbs for serving

Method
 

  1. Sauté the aromatics. Cook onion in olive oil until softened, about 3-4 minutes. Add garlic and cook 30 seconds more.
  2. Build the base. Stir in tomato paste and cook 1 minute until darkened. Add sun-dried tomatoes, Italian seasoning, and red pepper flakes.
  3. Add the broth. Pour in vegetable broth and crushed tomatoes. Simmer 10 minutes.
  4. Add the cream. Reduce heat to low and stir in cream, warming gently without boiling.
  5. Cook the ravioli. Bring to a gentle simmer and add ravioli. Cook 3-5 minutes, stirring gently.
  6. Finish and serve. Stir in spinach, let wilt 1 minute, season to taste, and serve topped with parmesan and herbs.

Notes

  • Keep heat low once cream is added to prevent the broth from splitting.
  • Stir gently once ravioli are in the pot to avoid tearing them.
  • Add spinach at the very end so it doesn't overcook.
  • Leftovers keep in the fridge up to 3 days; not recommended for freezing.