Description
A comforting blend of rich tomato broth, fragrant basil, and tender cheese-filled ravioli, this Creamy Tomato Basil Ravioli Soup combines the heartiness of pasta with the soothing essence of creamy tomato soup.
Ingredients
Units
Scale
- 1 package cheese-filled ravioli (fresh or frozen)
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 3 garlic cloves, minced
- 1 yellow onion, diced
- 1/4 cup fresh basil leaves, chopped
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and black pepper to taste
- Optional: red pepper flakes to taste
- Parmesan cheese, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onions until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute.
- Stir in tomato paste and cook for 1-2 minutes until it deepens in color.
- Pour in crushed tomatoes and broth. Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Stir in the heavy cream and fresh basil. Use an immersion blender for a smoother texture if desired.
- Add the ravioli and cook according to package instructions, usually 4–6 minutes, until tender.
- Season with salt, pepper, and red pepper flakes if using.
- Ladle into bowls, garnish with Parmesan and extra basil, and serve hot.
Notes
- 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.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently and add broth or water to adjust thickness if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg