Easy Tuscan Ravioli Soup (Printable version)

Cheese ravioli simmers with vegetables in a seasoned tomato broth for a quick, hearty Italian-style soup.

# List of ingredients:

→ 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
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon crushed red pepper flakes

→ Pasta

13 - 10 ounces fresh or frozen cheese ravioli

→ Finishing Touches

14 - 1/4 cup grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 4-5 minutes until vegetables begin to soften and onions become translucent.
02 - Stir in minced garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
03 - Pour in vegetable broth and diced tomatoes with their juice. Add dried Italian herbs, salt, black pepper, and red pepper flakes. Stir thoroughly to combine all seasonings.
04 - Bring soup to a gentle boil, then reduce heat to maintain a steady simmer. Cook uncovered for 10 minutes to allow flavors to meld and vegetables to become tender.
05 - Add cheese ravioli to the simmering soup. Cook according to package directions, typically 4-5 minutes, until ravioli are tender and float to the surface.
06 - Stir in fresh baby spinach and cook for 1-2 minutes until just wilted and bright green.
07 - Remove pot from heat. Stir in grated Parmesan cheese until melted and incorporated. Ladle hot soup into serving bowls and garnish with fresh parsley and additional Parmesan as desired.

# Expert Advice:

01 -
  • It transforms frozen ravioli into something that tastes like it came from a tiny Italian kitchen
  • The whole thing comes together in 35 minutes but tastes like it simmered all afternoon
  • You can customize it endlessly based on whats in your fridge or what youre craving
02 -
  • The ravioli will continue absorbing liquid as it sits, so if youre making this ahead, undercook the pasta slightly and add extra broth when reheating
  • Frozen ravioli can go directly into the soup, but fresh ravioli cooks faster so watch it carefully to avoid mushy pasta
  • This soup thickens considerably in the fridge, so you may need to thin it with additional broth when reheating leftovers
03 -
  • Use a high quality vegetable broth since it makes up most of the soups flavor
  • Hold back some Parmesan to sprinkle on top just before serving for the best texture contrast
  • Taste and adjust the salt after the Parmesan is added, since the cheese already brings saltiness

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