Creamy Tuscan Ravioli Soup (Print Version)
# Ingredients:
01 -
1 onion, chopped
02 -
3 cloves garlic, minced
03 -
2 stalks celery with leaves, chopped
04 -
1 can (28 oz) whole peeled tomatoes
05 -
1 ½ cups chicken broth
06 -
2 tablespoons brown sugar
07 -
Salt and pepper, to taste
08 -
1 sprig fresh thyme
09 -
½ cup heavy cream
10 -
10 oz ravioli
11 -
Fresh basil, for garnish
# Instructions:
01 -
In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
02 -
Add the chopped onion, celery with leaves, and garlic. Sauté for about 5 minutes until softened.
03 -
Stir in the whole peeled tomatoes and brown sugar.
04 -
Pour in the chicken broth and bring to a gentle boil. Reduce heat, add the fresh thyme, and let it simmer partially covered for 15–20 minutes.
05 -
Blend the soup until smooth using an immersion blender or transfer to a regular blender in batches.
06 -
Return the blended soup to the pot, stir in the heavy cream, and season with salt and pepper to taste.
07 -
Add the ravioli and cook until they float to the top.
08 -
Serve hot, garnished with fresh basil, a drizzle of cream, and a sprinkle of black pepper.