Creamy Tomato Ravioli Soup
This tomato ravioli soup is rich, creamy, and deeply comforting—with a silky tomato base, tender pasta pillows, and the perfect balance of sweetness, herbs, and garlic. It’s the soup you’ll want on repeat all season long.
Ingredients
- 1 onion chopped
- 3 cloves garlic minced
- 2 stalks celery with leaves, chopped
- 1 can 28 oz whole peeled tomatoes
- 1½ cups chicken broth Kettle & Fire bone broth recommended
- 2 tbsp brown sugar
- Salt & pepper to taste
- 1 sprig fresh thyme
- ½ cup heavy cream
- 10 oz ravioli
- Fresh basil for garnish
Instructions
- Heat 2 tbsp olive oil and 1 tbsp butter in a large pot.
- Add onion, celery, and garlic. Sauté 5 minutes.
- Stir in tomatoes and brown sugar.
- Add broth and thyme. Simmer 15–20 minutes.
- Blend soup smooth. Return to pot.
- Stir in cream. Season with salt and pepper.
- See full steps with tips & photos → https://p4pd.org/creamy-tomato-ravioli-soup/
Notes
- Tomato Tip: Use high-quality whole tomatoes for the best flavor—San Marzano if available.
- Ravioli Options: Cheese ravioli works great, but mushroom, spinach, or even chicken-stuffed add variety.
- Make it Vegetarian: Use vegetable broth instead of chicken broth.
- Spice It Up: Add a pinch of red pepper flakes for heat.