Description
A delicious and creamy soup featuring ravioli, fresh veggies, and a blend of flavors that is perfect for a comforting meal.
Ingredients
Scale
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery (with leaves), chopped
- 1 can (28 oz) whole peeled tomatoes
- 1 ½ cups chicken broth
- 2 tbsp brown sugar
- Salt & pepper, to taste
- 1 sprig fresh thyme
- ½ cup heavy cream
- 10 oz ravioli
- Fresh basil, for garnish
Instructions
- In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
- Add the chopped onion, celery (with leaves), and garlic. Sauté for about 5 minutes until softened.
- Stir in the whole peeled tomatoes and brown sugar.
- Pour in the broth and bring to a gentle boil. Reduce heat, add the fresh thyme, and let it simmer partially covered for 15–20 minutes.
- Blend the soup until smooth using an immersion blender (or transfer to a regular blender in batches).
- Return the blended soup to the pot, stir in the heavy cream, and season with salt and pepper to taste.
- Add the ravioli and cook until they float to the top.
- Serve hot, garnished with fresh basil, a drizzle of cream, and a sprinkle of black pepper.
Notes
- Feel free to use vegetable broth for a vegetarian version.
- Add more vegetables like spinach or kale for added nutrition.
- This soup can be made ahead of time and reheated, but ravioli is best when freshly cooked.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg