Description
A rich Italian-inspired soup combining tender cheese ravioli with a velvety herb-and-tomato broth. Served in 50 minutes from pantry staples, this creamy weeknight dinner balances sweetness, acidity, and umami for a gourmet twist.
Ingredients
2 tbsp olive oil (extra virgin for best flavor)
1 tbsp unsalted butter
1 medium yellow onion
3 cloves garlic
2 celery stalks
28oz can whole peeled tomatoes (San Marzano preferred)
2 tbsp light brown sugar
1 1/2 cups chicken bone broth
1 sprig fresh thyme or 1/2 tsp dried
12 oz refrigerated ravioli
1 cup heavy cream
1/2 cup grated Parmesan (optional)
Salt
Freshly ground black pepper
Instructions
Heat olive oil and butter in a large pot over medium
Add diced onion, garlic, and celery; sweat until translucent (5 mins)
Add entire can of tomatoes (with juice) and light brown sugar
Simmer 10 mins until slightly thickened
Stir in chicken broth and fresh thyme
Bring to boil, add ravioli
Cook 6-8 mins until ravioli is tender and broth is rich
Remove thyme
Stir in cream and Parmesan (if using)
Season with salt and pepper
Adjust thickness by adding more broth if needed
Notes
Ravioli absorbs broth flavors while thickening the soup naturally
Use homemade vegan broth for dietary restrictions
San Marzano tomatoes yield best acidity balance
Can substitute honey for brown sugar
Store leftovers in airtight container up to 3 days
- Prep Time: 15
- Cook Time: 35
- Category: Dinner Recipes
- Method: Stovetop
- Cuisine: Italian-American