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Close-up of a bowl of Tuscan Ravioli Soup with spinach, tomatoes, and creamy broth.

Tuscan Ravioli Soup

A hearty and flavorful soup with tender ravioli, spinach, and a creamy broth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 can diced tomatoes 14.5 ounce, undrained
  • 1 cup heavy cream
  • 5 ounces fresh spinach
  • 1 package cheese ravioli refrigerated, 9 ounce
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • to taste salt
  • to taste black pepper

Equipment

  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the vegetable broth and add the undrained diced tomatoes. Bring to a simmer.
  4. Stir in the heavy cream, dried basil, and red pepper flakes (if using). Season with salt and black pepper to taste.
  5. Add the fresh spinach and cook until wilted, about 2-3 minutes.
  6. Add the cheese ravioli to the pot and cook according to package directions, usually about 5-7 minutes, or until tender.
  7. Serve hot.

Notes

You can add other vegetables like carrots or celery with the onion for extra flavor and texture. For a vegetarian option, ensure your vegetable broth is certified vegetarian.