This Tuscan Ravioli Soup is all about cozy vibes! With fresh veggies, hearty ravioli, and a tasty broth, it’s like a warm hug in a bowl.
I love making this soup on chilly days. Plus, who can resist those little pasta pockets bursting with flavor? It’s simple, comforting, and one of my family’s favorites! 😊
Key Ingredients & Substitutions
Olive Oil: A staple in Italian cooking, olive oil gives a lovely flavor. If you’re out, feel free to use vegetable oil or even butter for a different taste!
Garlic: Fresh minced garlic packs a punch in flavor. If you don’t have any, garlic powder can be used, but fresh is always best for soups.
Chicken Broth: Use chicken broth for a meaty taste, or swap it with vegetable broth for a lighter option. Homemade broth if you have it can add a great depth of flavor.
Diced Tomatoes: Canned diced tomatoes bring a sweet acidity. If you prefer fresh, substitute with 2-3 fresh tomatoes, chopped. Just remember to peel them for smooth texture!
Ravioli: Cheese ravioli is traditional, but you can switch it for spinach, mushroom, or meat ravioli based on what you have on hand!
Fresh Spinach: Spinach adds color and nutrition. If you have kale or Swiss chard instead, those work great too! Just chop them up well.
How Do I Sauté Vegetables Properly?
Sautéing is a key step when making this soup. It builds flavor right from the start! Here’s a quick guide:
- Always preheat the pan on medium heat before adding oil. This helps to avoid sticking.
- Add garlic and onion first. Cook until soft but not brown, about 3-4 minutes; keep stirring to avoid burning.
- Add mushrooms next. They need a little longer to release their moisture—around 3-4 more minutes.
Adjust the heat as needed, and don’t rush this stage! It sets up a flavorful base for your soup.
How to Make Tuscan Ravioli Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 cup mushrooms, sliced
- 4 cups chicken broth (or vegetable broth)
- 1 (14 oz) can diced tomatoes, with juices
- 1 (9 oz) package refrigerated cheese ravioli
- 2 cups cooked shredded chicken (optional)
- 3 cups fresh spinach, chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil, thinly sliced, for garnish
- Grated Parmesan cheese, for serving
Time Needed:
This delightful Tuscan Ravioli Soup will take about 10 minutes to prepare and around 15-20 minutes to cook! Just 30 minutes from start to finish, making it a fantastic weeknight meal.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat up the olive oil over medium heat. Add in the minced garlic and diced onion, stirring them until they’re softened and fragrant, which usually takes about 3-4 minutes. This step builds a wonderful base flavor for your soup!
2. Add the Mushrooms:
Next, toss in the sliced mushrooms. Allow them to cook for another 3-4 minutes, stirring occasionally, until they begin to soften. The mushrooms will soak up some flavor and add a lovely earthiness to the soup.
3. Pour in the Broth and Tomatoes:
Now it’s time to pour in the chicken broth and the can of diced tomatoes (make sure to include all the juices!). Stir in the Italian seasoning and the red pepper flakes if you like a bit of heat. Let this simmer for a few minutes so all those flavors meld together.
4. Cook the Ravioli:
Add in the uncooked ravioli to your pot. Cook according to the package instructions, usually about 3-5 minutes, until the ravioli float to the top and are tender—a sign they are ready!
5. Stir in Spinach and Chicken:
If you’re using shredded chicken, add it now along with the chopped fresh spinach. Give it a couple more minutes on the heat until the spinach is wilted and the chicken is heated through. Your soup is looking delicious!
6. Season and Serve:
Before serving, taste the soup and season it with salt and freshly ground black pepper according to your preference. Ladle the soup into bowls, garnishing each with fresh basil and a sprinkle of grated Parmesan cheese for extra flavor!
Bon Appétit! Enjoy this comforting Tuscan Ravioli Soup that’s bursting with flavors from tomatoes, spinach, savory chicken, and tender ravioli! Perfect for any day. 😊
Can I Use Frozen Ravioli Instead of Refrigerated?
Absolutely! If using frozen ravioli, just add them to the soup directly without thawing, and cook them a minute or two longer than the package suggests, until they are cooked through and tender.
What Can I Substitute for Fresh Spinach?
You can easily substitute frozen spinach for fresh! Just thaw and drain it well before adding it to the soup. If you’re using kale or Swiss chard, those can also work, but you may want to cook them a bit longer to soften.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to help loosen the soup as it may thicken in the fridge!
Can I Make This Soup Vegan?
Yes! Simply replace the chicken broth with vegetable broth, omit the shredded chicken, and use vegan ravioli if possible. The remaining ingredients will still create a delicious and hearty soup!
