Creamy Tomato Ravioli Soup
When the craving for a comforting bowl of soup strikes, this Creamy Tomato Ravioli Soup is a PERFECT CHOICE. Blending the familiar flavourrs of classic tomato soup with the heartiness of ravioli, it’s a satisfying meal that comes together in just over 30 minutes. This easy recipe is perfect for chilly evenings or busy weeknights when you want something warm and filling. With simple ingredients and minimal steps, this creamy tomato soup with ravioli is bound to become a favourite in your weekly rotation.
If you’re looking for more Soups that Don’t Suck you can check them out here!
Why You’ll Love This Recipe:
- Rich and comforting: The addition of heavy cream makes this soup luxuriously smooth.
- Kid-friendly: Pasta lovers will adore the tender ravioli in every bite.
- Easy to prepare: With simple steps and pantry staples, it’s a weeknight-friendly meal.
- Customizable: You can easily tweak ingredients to match what you have on hand.
How to make Creamy Tomato Ravioli Soup:
Step One: In a large pot, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add chopped onion, celery (with leaves), and garlic. Sauté for about 5 minutes until softened.
Step Two: Stir in the can of whole peeled tomatoes and the brown sugar.
Step Three: Add broth and bring to a bubble. Reduce heat, add fresh thyme, and let it simmer partially covered for 15-20 minutes.
Step Four: Use an immersion blender (or a regular blender) to blend the soup until smooth.
Step Five: Return the blended soup to the pot, stir in heavy cream, and season with salt to taste.
Step Six: Add ravioli and cook until they float to the top.
Step Seven: Ladle into bowls, garnish with fresh basil, a drizzle of cream, and a sprinkle of black pepper. Option to add some red pepper flakes if you want some heat!
How to Store This Soup:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed.
- Freeze: This soup can be frozen (without the ravioli) for up to 2 months. When ready to serve, reheat the soup and cook the ravioli fresh.
Substitutions:
Feel free to tailor this recipe to your taste!
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- For the Cream: Substitute with coconut milk or cashew cream for a dairy-free version.
- For the Ravioli: Use tortellini, gnocchi, or even small pasta shells.
- Vegetarian Option: Use vegetable broth instead of chicken broth.
This creamy tomato ravioli soup is an easy, family-friendly recipe that combines comforting flavours with hearty pasta. Perfect for chilly days or cozy evenings, it’s a soup that’s both delicious and nourishing.
As always, please tag me on social if you try this recipe out! I love nothing more than seeing your creations <3
Creamy Tomato Ravioli Soup
Ingredients
- 1 onion chopped
- 3 cloves garlic minced
- 2 stalks celery + leaves, chopped
- 1 can 28 oz whole peeled tomatoes
- 1.5 cups broth I’m using Kettle & Fire chicken bone broth
- 2 tbsp brown sugar
- Salt & pepper
- 1 sprig fresh thyme
- ½ cup heavy cream
- 10 oz ravioli
- Basil
Instructions
- In a large pot, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add chopped onion, celery (with leaves), and garlic. Sauté for about 5 minutes until softened.
- Stir in the can of whole peeled tomatoes and the brown sugar.
- Add broth and bring to a bubble. Reduce heat, add fresh thyme, and let it simmer partially covered for 15-20 minutes.
- Use an immersion blender (or a regular blender) to blend the soup until smooth.
- Return the blended soup to the pot, stir in heavy cream, and season with salt to taste.
- Add ravioli and cook until they float to the top.
- Ladle into bowls, garnish with fresh basil, a drizzle of cream, and a sprinkle of black pepper.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
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This was delicious! It was easy to make and rich and creamy. I’m definitely adding it to the weekly rotation this fall/winter!