Buttery Tuscan Ravioli Soup

Buttery Tuscan Ravioli Soup
A One-Pot Wonder That’ll Warm Your Soul All Year Long

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Let me tell you a little story.

Last winter, it was one of those days where I’d been running around all day, and by the time I got home, I just wanted something warm, filling, and not too complicated. I opened my fridge and saw a lonely pack of cheese ravioli, some spinach that had about two days left in it, and a carton of cream that was practically begging to be used.

That’s when this Buttery Tuscan ravioli soup was born—and let me just say, I’ve made it at least twenty times since.

It’s become one of those recipes that my family now expects me to make when they smell garlic and onions sizzling on the stove. And every time I serve it, someone always asks, “Can you make this again next week?”

You’re gonna love this one. It’s cheesy, it’s Buttery , it’s tomato-y, and it’s packed with love.

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Why This Buttery Tuscan Ravioli Soup Is Going To Be Your New Favorite

You know how some soups just feel like comfort?
This one is like a cozy sweater for your belly.

It’s made in one pot—which is basically magic if you hate dishes like I do.

It uses cheese ravioli, which means you get pasta and cheese in one cute little bite.

The Tuscan-inspired broth is Buttery , a little tangy from tomatoes, and super flavorful thanks to garlic, onion, Italian herbs, and a splash of cream.

It’s also totally customizable. Want to skip the sausage? Go ahead! Want to use spinach ravioli? Do it!

And best of all, it’s ready in under 40 minutes—but tastes like you simmered it all day long.

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Ingredients You’ll Need (And Why They Matter)

Let’s walk through everything you’ll need to make this dreamy pot of Buttery Tuscan ravioli soup.

These ingredients are simple, but trust me, they come together in the best way:

• 2 tablespoons olive oil + 1 tablespoon butter
  For the base. That combo gives you both flavor and richness.
• 1 yellow onion, chopped
  Adds natural sweetness and depth.
• 2 stalks of celery (with leaves), chopped
  Yes, keep the leaves—they add flavor!
• 3 garlic cloves, minced
  Because soup without garlic? Not in my house.
• 1 can (28 oz) whole peeled tomatoes
  You’ll break these up with a spoon or give ’em a quick blend.
• 2 tablespoons tomato paste
  Adds richness and that deep tomato flavor.
• 2 tablespoons brown sugar
  Balances the acidity of the tomatoes.
• 1 ½ cups chicken broth (I like using bone broth for extra flavor)
  This forms the base of the soup and brings it all together.
• 1 sprig fresh thyme
  Optional, but it adds that subtle herby warmth.
• Salt & black pepper, to taste
  Go easy at first, taste later.
• ½ cup heavy cream
  This is what makes the soup Buttery and luxurious.
• 10 oz fresh cheese ravioli
  You can use frozen too—just cook them a couple minutes longer.
• 2 big handfuls of fresh baby spinach
  Trust me, it makes the soup feel fresh and balances the creaminess.
• Fresh basil, for garnish
  It adds a pop of green and makes your bowl look like a chef made it.
• Grated Parmesan, for topping
  Optional, but so worth it.

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How To Make Buttery Tuscan Ravioli Soup

(Step-by-step. Easy. You’ve got this.)

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STEP 1: Heat Up That Base

In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.

When the butter has melted, toss in your chopped onion, celery, and minced garlic.

Let it all cook for about 5 minutes, stirring now and then, until it smells amazing and the veggies are soft.

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STEP 2: Build That Tomato Flavor

Stir in the whole peeled tomatoes, breaking them up a bit with a spoon.

Then add the tomato paste and brown sugar.

Now pour in your chicken broth and toss in the thyme sprig.

Bring the whole pot to a gentle boil, then lower the heat and let it simmer for 15–20 minutes, uncovered or partially covered.

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STEP 3: Blend The Broth (Optional But So Good)

If you like a smooth base, now’s the time to blend the soup.

Use an immersion blender right in the pot—or transfer to a regular blender carefully (in batches if needed).

You can leave some texture if that’s your thing.

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STEP 4: Cream It Up

Pour in ½ cup of heavy cream and give it a gentle stir.

Now season with salt and pepper to your taste.

Let it simmer just for a couple minutes to warm through.

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STEP 5: Add The Ravioli

Toss in the cheese ravioli and cook until they float to the top, which usually takes 5-6 minutes.

They’ll be soft and puffy and ready to eat.

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STEP 6: Add Spinach and Serve

Stir in your fresh baby spinach and let it wilt down—takes less than a minute.

Spoon your soup into big cozy bowls, top with Parmesan and fresh basil, and serve hot.

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Tips For The Best Buttery Ravioli Soup

• Don’t overcook the ravioli.
  Once they float, they’re done! Overcooking can make them mushy.
• Want a thinner soup?
  Add a splash of broth.
• Want it thicker?
  Let it simmer a little longer, uncovered.
• Worried about the cream curdling?
  Pour it in slowly, and don’t let the soup boil after adding it.
• Make it spicy.
  Add a pinch of red pepper flakes!
• Try different ravioli.
  Spinach and ricotta, mushroom, even chicken ravioli all work great here.

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Leftovers? Yes, Please.

This soup is even better the next day.

To Store:
Let it cool completely, then transfer to an airtight container. Keep it in the fridge for 3–4 days.

To Reheat:
Gently warm it on the stovetop over medium-low heat. If it’s too thick, add a splash of broth or cream.

Freezing?
I don’t recommend freezing this one because the ravioli texture can get weird. Fresh is best!

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Let’s Recap Why You’ll Be Making This Again and Again

It’s warm.
It’s cheesy.
It’s Buttery.
It’s fast.
It’s made in one pot.
And it tastes like something you’d get in a cozy little café in Italy.

What more could you ask for?

So grab your ingredients, tie your hair up, and let’s make soup together.

And hey—if you make this Creamy Tuscan Ravioli Soup, let me know how it turned out! I love seeing your photos and hearing your twists on it.

Now go fill your kitchen with that amazing smell. You deserve it.

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Buttery Tuscan Ravioli Soup
Perfect for cozy nights, quick dinners, or impressing someone special.

Get cooking, girl!