Description
A cozy and hearty Tuscan ravioli soup packed with vibrant tomatoes, savory garlic, and cheese-filled ravioli, perfect for cold nights and quick dinners.
Ingredients
Scale
- 9 ounces (250 grams) cheese or meat ravioli (fresh or frozen)
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 ounces / 400 grams) diced tomatoes (fire-roasted optional)
- 1/4 cup chopped sun-dried tomatoes
- 4 cups (32 fl oz / 950 ml) vegetable or chicken broth
- 2 cups (about 60 grams) fresh baby spinach
- 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat until shimmering but not smoking, about 3-4 minutes.
- Add the finely chopped onion and cook until translucent and soft, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
- Stir in the canned diced tomatoes and chopped sun-dried tomatoes. Let simmer for 5 minutes to meld flavors.
- Pour in 4 cups of vegetable or chicken broth. Stir in dried Italian herbs and red pepper flakes if using. Bring to a gentle boil, then reduce heat to a simmer.
- Carefully add the ravioli to the simmering soup. Cook according to package instructions: about 4-5 minutes for fresh ravioli or 9-11 minutes if frozen. Stir gently to prevent sticking.
- During the last minute of cooking, toss in the fresh baby spinach and allow it to wilt.
- Season the soup with salt and freshly ground black pepper to taste, adjusting gradually.
- Ladle the soup into bowls and sprinkle generously with freshly grated Parmesan cheese. Serve hot.
Notes
Do not overcook ravioli to prevent mushiness. Add spinach at the end to keep it fresh and vibrant. Use quality broth for best flavor. A splash of white wine or lemon juice can brighten the broth if it tastes flat. For leftovers, reheat gently with added broth to loosen the soup. Freezing soup with ravioli is not recommended as pasta can become mushy; freeze broth separately instead.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 350
- Sugar: 6
- Sodium: 700
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 4
- Protein: 12
Keywords: Tuscan ravioli soup, easy soup recipe, cozy dinner, Italian soup, ravioli soup, comfort food, quick soup, vegetarian soup option