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Creamy Tuscan Ravioli Soup

A luscious and creamy soup featuring rich tomatoes, fresh spinach, and delightful cheese ravioli, perfect for cozy dinners and busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Aromatics
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, diced Adds sweetness and depth
  • 2 cloves garlic, minced Adds flavor
Main Components
  • 4 cups vegetable broth Base for the soup
  • 1 can (14.5 oz) diced tomatoes Adds acidity and sweetness
  • 1 cup heavy cream For creaminess
  • 2 cups fresh spinach Adds nutrition and color
  • 1 package (9 oz) cheese ravioli Star ingredient
  • 1 teaspoon Italian seasoning For flavor
  • Salt to taste Enhances all flavors
  • Pepper to taste Adds a bit of heat
  • Parmesan cheese for garnish Use freshly grated for best flavor

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft and translucent.
  2. Toss in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Cooking
  1. Pour in the vegetable broth and add the can of diced tomatoes (with juice). Bring the mixture to a gentle boil, stirring occasionally.
  2. Lower the heat and stir in the heavy cream. Allow the mixture to simmer for about 5-7 minutes.
  3. Add the ravioli to the pot, cooking for the recommended time on the package—typically about 4-5 minutes.
  4. Toss in the fresh spinach and Italian seasoning. Allow it to wilt for a couple of minutes, and season with salt and pepper to taste.
Serving
  1. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. Enjoy it warm, alongside your favorite crusty bread!

Notes

Feel free to customize this recipe by adding your favorite vegetables like zucchini, mushrooms, or bell peppers for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.