Cozy Tuscan Ravioli Soup Recipe
Warm up to the goodness of our Cozy Tuscan Ravioli Soup recipe! Picture this--- perfectly cooked ravioli taking a dip in a bowl that's all about Tuscan vibes + creaminess. This isn't just your average belly-filler; it's a warm and comforting hug for your taste buds.
Servings: 2 servings
Calories: 577kcal
Ingredients
SOUP:
- 1 tablespoon Extra virgin olive oil
- 3 garlic cloves, minced
- 1 (8 oz.) package cheese + spinach stuffed ravioli (You can use 2 packages for an extra bite; You can also use cheese stuffed ravioli)
- 4 cups vegetable stock, organic
- 2 Tbsps organic all-purpose flour
- 1 cup organic heavy cream
- 5-6 organic sundried tomatoes
- 1 cup organic kale, chopped
- 1 tablespoon organic tomato paste
- 1 ½ Tbsps Homemade Tuscan Blend
- 2 cups cherry or grape tomatoes, halved or whole
- ½ lemon, freshly-squeezed
HOMEMADE TUSCAN BLEND:
- 1 tablespoon smoked paprika
- 2 tsps dried parsley
- 2 tsps dried basil
- 2 tsps dried oregano
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon dried rosemary
- 2 bay leaves
GARNISH:
- Freshly grated parmesan cheese
Instructions
TO MAKE THE SOUP:
- In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic, tomatoes (if using), and sundried tomatoes and sauté until translucent + fragrant, about 1-2 minutes. Add 1 tablespoon of the tuscan blend, stirring until combined. Add the tomato paste and flour and continue to stir until combined.
- Add in the vegetable stock, stirring frequently to avoid lumping until thickened. Add in the ravioli, tomatoes, lemon juice, heavy cream, and kale, stirring to combine. Let everything simmer for another 8-10 minutes or until the soup has thickened nicely and the ravioli are fully cooked through and tender. NOTE: When ravioli are cooked through, they'll float to the top and swell in size.
- Remove from heat and serve immediately into prepared bowl(s), top with freshly-grated parmesan, and with a side of bread, if desired.
- Bon Appetit!
Notes
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- SLOW COOKER OPTION: To make this soup in the slow cooker, simply sauté garlic, tomatoes, and sundried tomatoes before adding everything (saving the ravioli for the final 20 minutes or so) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
- GLUTEN-FREE OPTION: To make this soup GF-friendly, simply substitute the ravioli with a gluten-free version (or other pasta) and ensure that other ingredients are GF-friendly (i.e. the flour and stock) and you use GF bread on the side, if using.
- VEGAN OPTION: To make this soup vegan, be sure to substitute the ravioli with a vegan-friendly version, heavy cream with full-fat coconut cream/milk, and cheese with nutritional yeast and/or dairy-free cheese shreds or parmesan.
- GREENS: To add a bit more flavor to this soup, you can always feel free to add in your favorite greens such as spinach, broccolini, Bok choy, collards, or asparagus.
Nutrition
Calories: 577kcal | Carbohydrates: 28g | Protein: 7g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 134mg | Sodium: 3163mg | Potassium: 544mg | Fiber: 6g | Sugar: 10g | Vitamin A: 8024IU | Vitamin C: 50mg | Calcium: 263mg | Iron: 5mg