A warm and comforting soup that blends tender cheese-stuffed ravioli with a velvety tomato basil broth—perfect for an easy one-pot meal that feels like pasta night.
Why You’ll Love This Recipe
- Effortless and Cozy: Combines simplicity and comfort in a single pot.
- Pasta and Soup in One: Cheese ravioli offers a hearty twist on traditional tomato soup.
- Silky Finish: Cream and Parmesan enrich the broth for a luxurious texture.
- Fresh Flavor Boost: Basil adds bright herbal notes to elevate each spoonful.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 3 cups vegetable or chicken broth
- ½ cup heavy cream
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 10 oz fresh or frozen cheese ravioli
- ¼ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped
- Optional: extra basil and black pepper for garnish
Directions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft, about 4 minutes.
- Stir in minced garlic and cook for 1 more minute until fragrant.
- Pour in crushed tomatoes and broth. Add oregano, red pepper flakes (if using), salt, and pepper. Bring to a gentle simmer and cook for 10 minutes.
- Add ravioli and cook according to package instructions (typically 4–6 minutes) until tender.
- Reduce heat and stir in heavy cream and Parmesan cheese. Simmer for 2–3 minutes to meld flavors.
- Add fresh basil and stir gently. Taste and adjust seasoning as needed.
- Serve hot, garnished with extra basil leaves and a crack of black pepper.
Servings and timing
- Servings: 4 generous bowls
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: Approximately 25 minutes
Variations
- Protein boost: Stir in cooked Italian sausage, diced chicken, or white beans.
- Lower-fat option: Use half-and-half instead of heavy cream or omit cream entirely.
- Veggie add-ins: Toss in spinach, kale, or diced zucchini during the simmer.
- Spice it up: Increase red pepper flakes or finish with a drizzle of chili oil.
- Cheese-lovers version: Use spinach-and-ricotta ravioli or swap Parmesan for Pecorino Romano.
storage/reheating
- Storage: Transfer cooled soup to an airtight container and refrigerate for up to 3 days.
- Reheating:
- Stovetop: Gently reheat over medium-low heat, adding a splash of broth if needed.
- Microwave: Warm in 1-minute intervals, stirring in between.
- Note: Extra ravioli may absorb broth; add more liquid during reheating to restore consistency.
FAQs
1. Can I use jarred pasta sauce instead of crushed tomatoes?
Yes—substitute with about 1½ cups of tomato pasta sauce and reduce broth accordingly for thickness.
2. Can I skip the cream?
You can omit the cream; the soup will be lighter but still flavorful.
3. What type of ravioli works best?
Cheese ravioli is classic here, but spinach-and-cheese or sun-dried tomato ravioli also complement the broth well.
4. Can I make this soup ahead of time?
Yes—prepare the base (tomatoes, broth, and seasonings), then refrigerate without adding ravioli and cream. Add them when reheating for freshness.
5. Is this freezer-friendly?
Not recommended; dairy and pasta may separate or become mushy when frozen and thawed.
6. How can I make this vegan?
Use dairy-free cream and Parmesan substitutes, and opt for vegan ravioli or dumplings.
7. Can I add more vegetables?
Absolutely—zucchini, spinach, kale, or even bell peppers make great additions during the simmer phase.
8. How do I prevent the ravioli from overcooking?
Add ravioli later in cooking and follow package directions; remove from heat as soon as they float and are tender.
9. Can I top this soup with something crunchy?
Yes—croutons, garlic toast, or even toasted breadcrumbs add nice texture.
10. What if I don’t have fresh basil?
Substitute with 1 tsp dried basil during simmer and garnish with parsley or chives.
Conclusion
Creamy Tomato Basil Ravioli Soup offers the best of both worlds: the comfort of tomato soup and the satisfaction of pasta in one velvety bowl. Its rich, creamy texture and fresh basil finish make it a standout for weeknight dinners, cozy evenings, or anytime you crave a warming, hearty meal.
Print
Creamy Tomato Basil Ravioli Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A rich and cozy soup featuring cheese-filled ravioli in a creamy tomato basil broth. This one-pot dish is both indulgent and easy to prepare, perfect for a comforting meal.
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 10 oz fresh or frozen cheese ravioli
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Optional: extra basil and black pepper for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft, about 4 minutes.
- Stir in minced garlic and cook for 1 more minute until fragrant.
- Pour in crushed tomatoes and broth. Stir in oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
- Add ravioli and cook according to package instructions, usually 4–6 minutes, until tender.
- Lower heat and stir in heavy cream and Parmesan cheese. Simmer 2–3 more minutes.
- Add fresh basil and stir gently. Taste and adjust seasoning.
- Serve hot, garnished with extra basil and black pepper if desired.
Notes
- Use refrigerated or frozen ravioli for convenience.
- Substitute half-and-half for a lighter version.
- Add spinach or kale for extra greens.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
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