Creamy Tomato Basil Ravioli Soup

A comforting blend of rich tomato broth, fragrant basil, and tender cheese-filled ravioli, this Creamy Tomato Basil Ravioli Soup brings together the heartiness of pasta with the soul-soothing essence of a creamy tomato soup. Perfect for cozy evenings or a satisfying lunch, this dish offers gourmet flavor with minimal effort.

Why You’ll Love This Recipe

This soup is the ideal blend of simplicity and indulgence. Whether you’re a fan of creamy tomato soups or crave cheesy pasta dishes, this recipe delivers on both fronts. It uses common pantry staples and store-bought ravioli, making it an easy meal for busy weeknights. The addition of fresh basil and a touch of cream elevates it to restaurant quality, all in under 30 minutes.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cheese-filled ravioli (fresh or frozen)
• Canned crushed tomatoes
• Tomato paste
• Garlic cloves
• Yellow onion
• Fresh basil leaves
• Chicken or vegetable broth
• Heavy cream
• Olive oil
• Salt and black pepper
• Optional: red pepper flakes for heat
• Parmesan cheese, for garnish

directions

1. In a large pot, heat olive oil over medium heat. Sauté diced onions until translucent, about 5 minutes.
2. Add minced garlic and cook for an additional minute.
3. Stir in tomato paste and cook for 1-2 minutes until it deepens in color.
4. Pour in crushed tomatoes and broth. Bring to a boil, then reduce heat and let simmer for 10 minutes.
5. Stir in the heavy cream and fresh basil. Use an immersion blender for a smoother texture if desired.
6. Add the ravioli and cook according to package instructions, usually 4–6 minutes, until tender.
7. Season with salt, pepper, and red pepper flakes if using.
8. Ladle into bowls, garnish with Parmesan and extra basil, and serve hot.

Servings and timing

This recipe yields approximately 4 servings. The total preparation and cooking time is about 30 minutes, making it ideal for weeknight dinners.

Variations

• Use spinach or mushroom ravioli for a different flavor profile.
• For a vegan version, opt for plant-based ravioli and substitute cream with coconut milk.
• Add a handful of spinach or kale just before serving for added greens.
• Mix in cooked Italian sausage or shredded rotisserie chicken for extra protein.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to adjust consistency. Avoid freezing, as the ravioli may become mushy upon thawing.

FAQs

How do I make this soup vegetarian?

Use vegetable broth and ensure the ravioli does not contain meat.

Can I use frozen ravioli?

Yes, frozen ravioli works well—just increase cooking time by a few minutes.

Is it necessary to blend the soup?

No, but blending gives a smoother, creamier texture. You can skip it for a chunkier soup.

What cream can I substitute if I don’t have heavy cream?

Half-and-half or whole m

Print