Easy Tuscan Ravioli Soup (Printable)
Comforting Italian soup with cheese ravioli, vegetables, and Tuscan herbs in a savory tomato broth.
# What You’ll Need:
→ 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 or oregano, basil, thyme mix
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 plus extra for serving
15 - 2 tablespoons chopped fresh parsley
# How To Make It:
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.
02 - Stir in minced garlic and cook for 1 minute, stirring frequently until fragrant. Be careful not to burn the garlic.
03 - Pour in vegetable broth and diced tomatoes with their juice. Add Italian herbs, salt, black pepper, and red pepper flakes. Stir to combine all seasonings.
04 - Bring soup to a gentle boil, then reduce heat to low. Simmer uncovered for 10 minutes to allow flavors to meld.
05 - Add cheese ravioli to the simmering soup. Cook according to package directions, typically 4–5 minutes, until ravioli are tender and floating on surface.
06 - Stir in fresh baby spinach and cook for 1–2 minutes until just wilted. Remove pot from heat immediately.
07 - Stir in grated Parmesan cheese until melted and incorporated. Ladle hot soup into bowls and garnish with fresh parsley and additional Parmesan cheese.
# Expert Advice:
01 -
- Everything cooks in one pot so cleanup is practically nonexistent
- The ravioli plump up like tiny dumplings and make each spoonful feel substantial
02 -
- The ravioli will continue soaking up broth as the soup sits, so plan to eat this the same day you make it
- Fresh ravioli cooks in about 3 minutes while frozen may need 5, so check them early to avoid mushy pasta
03 -
- Taste the broth before adding salt since both the bouillon and ravioli contain sodium
- Fire roasted diced tomatoes add a smoky depth that makes the soup taste like it simmered all day