Description
A deep, warming bowl of creamy Tuscan ravioli soup, perfect for chilly evenings and family gatherings.
Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery (with leaves), chopped
- 1 can (28 oz) whole peeled tomatoes
- 1 ½ cups chicken broth
- 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 olive oil and butter in a large pot over medium heat.
- Sauté the chopped onion, garlic, and celery for about five minutes until softened.
- Add the whole peeled tomatoes and brown sugar, stirring well to combine.
- Pour in the chicken broth and bring to a gentle boil.
- Once boiling, reduce heat and add fresh thyme. Simmer partially covered for 15-20 minutes.
- Blend the soup until smooth using an immersion blender.
- Return the blended soup to the pot, stir in heavy cream, and season with salt and pepper to taste.
- Add the ravioli to the pot and cook until they float to the top.
- Serve hot, garnished with fresh basil.
Notes
Feel free to use different herbs and add leftover vegetables for variation.
