Easy Tuscan Ravioli Soup (Printable)

A cozy Italian-style soup with cheese ravioli, fresh vegetables, and herbs in a rich 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
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

# How to Prepare:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 4-5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Pour in vegetable broth and diced tomatoes with juices. Add Italian herbs, salt, black pepper, and red pepper flakes if desired.
04 - Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 10 minutes to meld flavors.
05 - Add cheese ravioli to pot. Cook for 4-5 minutes until tender and floating, following package timing if frozen.
06 - Stir in fresh spinach and cook 1-2 minutes until just wilted.
07 - Remove from heat. Stir in grated Parmesan until melted and incorporated.
08 - Ladle into bowls. Garnish with fresh parsley and additional Parmesan as desired.

# Expert Advice:

01 -
  • Its ready in 35 minutes but tastes like it simmered all afternoon
  • The cheese ravioli creates these little pockets of melted goodness in every spoonful
  • You probably have everything in your pantry right now
02 -
  • The ravioli will continue soaking up broth if left overnight, so you might need to add more liquid when reheating
  • Dont overcook the ravioli or theyll fall apart and make your soup cloudy
  • Spinach cooks faster than you think, add it last to keep it bright green
03 -
  • Taste your broth before adding salt, different brands vary wildly in sodium content
  • If you like it spicy, add the red pepper flakes at the beginning so they infuse the oil

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