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When the temperature drops, there's nothing quite as comforting as a steaming bowl of soup. Among the myriad of options, Creamy Tuscan Ravioli Soup stands out as a delightful fusion of rich flavors and wholesome ingredients. This dish brings the warmth of Italian culinary traditions right to your kitchen, making it a perfect choice for cozy evenings spent at home. The creamy broth envelops tender ravioli, fresh vegetables, and aromatic herbs, creating a nourishing meal that satisfies the soul.

Creamy Tuscan Ravioli Soup

Warm up your dinner routine with this delightful Creamy Tuscan Ravioli Soup! Bursting with flavors from sautéed veggies, aromatic herbs, and tender cheese ravioli, this comforting dish is perfect for any occasion. Finished off with a swirl of heavy cream and fresh spinach, it’s a creamy dream come true. Serve it with a sprinkle of Parmesan and a touch of basil for a restaurant-quality meal at home. Quick to make, this recipe is a family favorite!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 cup carrots, diced

1 cup celery, diced

1 teaspoon dried thyme

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (adjust to taste)

6 cups vegetable broth

1 (14 oz) can diced tomatoes

1 (12 oz) package refrigerated cheese ravioli

1 cup heavy cream

2 cups fresh spinach, roughly chopped

Salt and pepper to taste

Grated Parmesan cheese, for serving

Fresh basil leaves, for garnish (optional)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and continue cooking for another minute.

    Add Vegetables: Stir in the diced carrots and celery. Cook for 5-7 minutes until the vegetables are slightly softened.

      Herbs and Spices: Sprinkle in the dried thyme, dried basil, and red pepper flakes. Stir well to combine and let the herbs cook for 1-2 minutes.

        Build the Soup Base: Pour in the vegetable broth and add the can of diced tomatoes (with juices) to the pot. Bring the mixture to a gentle boil.

          Cook the Ravioli: Once boiling, add the cheese ravioli to the soup. Reduce the heat and let it simmer for about 5-7 minutes, or until the ravioli is cooked through.

            Stir in the Cream and Spinach: Lower the heat, then stir in the heavy cream and chopped spinach. Allow the soup to simmer for an additional 2-3 minutes until the spinach is wilted and the soup is heated through.

              Season to Taste: Season with salt and pepper according to your preference.

                Serve: Ladle the soup into bowls, and top with grated Parmesan cheese and fresh basil leaves, if desired.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6-8