Tomato and Basil Soup with Mini Ravioli

tomato basil soup with mini ravioli recipe

Tomato and Basil Soup with Mini Ravioli – a rich and creamy tomato soup with balsamic vinegar and mini ravioli and topped with Parmesan cheese.

One of the best parts of my day is sitting down to dinner with my family. We eat dinner together every single night regardless of how busy we are and what we have going on. I did it as a child, and so did my husband. It is a time when we can talk, reflect on our day, and we always end up laughing at something cute that one of the kids said at the table. I have never worried about whether or not I would be able to put food on my table or if I was going to be able to eat a meal.

I am well aware that not all families are this fortunate. When I was a teacher, most of my students were very poor. I will never forget looking into the eyes of children that were suffering from hunger and that were malnourished. It is heartbreaking. Many of my students only received consistent meals when they were at school. On weekends and holidays, it was unknown if they were going to be able to eat. Come Monday, they would look tired and weak. At school we did the best that we could, but it was never enough. It gave me a new prospective on this problem and I will never forget that experience for as long as I live. I think that you would be surprised to know how many families in your community wonder where their next meal will come from.

I am partnering with The Pampered Chef® in support of Feeding America® through the Round-Up From the Heart® campaign. Starting this week, they are introducing the Nourish Soup Bowl as a limited edition Round-Up from the Heart® product.

“Every time you and your family use this bowl, the word “nourish” becomes a poignant reminder that someone in need enjoyed a nourishing meal thanks to this purchase.”

For every bowl purchased, The Pampered Chef contributes $2 to Feeding America, which provides 18 meals for those in need. Since the Round-Up from the Heart program began in 1991, The Pampered Chef has contributed more than $24 million to Feeding America. I am happy to support this campaign and have been a longtime supporter of Feeding America®.

To fill my Nourish Soup Bowl, I made a simple tomato soup that is hearty, warming, and comes together quickly. I have made this soup countless times, sometimes I leave it plain, sometimes I add garlic bread on the side, this time I added mini ravioli and I think that this is my favorite way to eat it.

tomato basil soup with ravioli recipe

2 Tablespoon olive oil
1 onion
3 cloves garlic
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can petit diced tomatoes
2 cups chicken stock
2 teaspoons kosher salt
1 teaspoon pepper
1 Tablespoon sugar
1/2 cup milk, half-and-half, or heavy cream
2 Tablespoons balsamic vinegar
3 Tablespoons fresh basil, chopped
Parmesan cheese
1 pound package mini ravioli (fresh or frozen)

tomato basil soup recipe

Preheat a Dutch oven (I used the Rockcrok from The Pampered Chef) over medium heat. Chop garlic and onion. The soup will be pureed at the end, so it doesn’t have to be finely chopped.

tomato basil soup recipe

Add olive oil to the pan, add onions and cook until they begin to soften, about 10 minutes. Add garlic and cook for another minute.

tomato basil soup recipe

Add the tomatoes, chicken stock, salt, pepper, and sugar.

kitchen tipsTip – Pour the chicken stock into the tomato cans and swirl to rinse out the remaining tomato.

tomato basil soup recipe

Let the soup simmer for 20 minutes on low heat.

tomato and ravioli soup recipe

While the soup is simmering, bring a pot of water to a boil and cook the ravioli according to package directions. Drain and set aside. (I used frozen ravioli, if I was using fresh, I would have added them directly to the soup during the last few minutes of cooking).

tomato basil soup recipe

Stir in cream and balsamic vinegar. Taste and adjust seasonings as needed.

tomato basil soup recipe

I like a smoother soup, so I used my immersion blender to puree it directly in the pot. You can skip this step or do it in a blender.

tomato basil soup recipe

Add basil right before serving. Ladle into the Round-Up from the Heart® Nourish Soup Bowl.

tomato basil soup with ravioli recipe

Add cooked ravioli and garnish with Parmesan and extra basil.

tomato basil soup recipe

Thank you to The Pampered Chef for sponsoring this post. I hope that you will support their efforts in raising funds and awareness to this important cause. 1 in 5 kids in the United States faces hunger, exposing them to increased learning difficulties, increased school absenteeism and poorer general health. All opinions are 100% my own.

Tomato and Basil Soup with Mini Ravioli

Tomato and Basil Soup with Mini Ravioli

Yield: serves 4 to 6

Tomato and Basil Soup with Mini Ravioli - Sometimes you just need tomato soup. Am I right? This one is super simple to throw together and I've added some mini ravioli as garnish.

Ingredients

  • 2 Tablespoon olive oil
  • 1 onion
  • 3 cloves garlic
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can petit diced tomatoes
  • 2 cups chicken stock
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 Tablespoon sugar
  • 1/2 cup milk, half-and-half, or heavy cream
  • 2 Tablespoons balsamic vinegar
  • 3 Tablespoons fresh basil, chopped
  • Parmesan cheese
  • 1 pound package mini ravioli (fresh or frozen)

Instructions

  1. Preheat a Dutch oven over medium heat. Add olive oil to the pan, add onions and cook until they begin to soften, about 10 minutes. Add garlic and cook for another minute.
  2. Add the tomatoes, chicken stock, salt, pepper, and sugar.
  3. Let the soup simmer for 20 minutes on low heat.
  4. While the soup is simmering, bring a pot of water to a boil and cook the ravioli according to package directions. Drain and set aside. If using fresh, add directly to the soup a few minutes before serving.
  5. Stir in cream and balsamic vinegar. Taste and adjust seasonings as needed.
  6. Puree if desired.
  7. Add basil right before serving. Add cooked ravioli and garnish with Parmesan and extra basil.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g
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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 17 Comments

  1. Ashley @ QLCC

    I need to make tomato soup–stat! Great recipe!

    1. bakedbree

      Thank you Ashley, it is so easy too!

  2. Katrina @ Warm Vanilla Sugar

    This soup looks so delicious. Love the flavour!

    1. bakedbree

      Thanks Katrina! It is so easy to make too. And I always have everything in my pantry.

  3. kelley

    Adorable bowls! And this soup is just what I want on a cold night. The addition of ravioli is simple yet hearty. Pinned.

    1. bakedbree

      Thanks for the pin Kelley!

  4. Natalie | Paper & Birch

    What great bowls! Loving all the comfort food being posted lately. This soup looks perfect on a chilly night 🙂

    1. bakedbree

      I’m not quite 100% there yet with the comfort food, (not quite ready to say goodbye to summer) but I’m getting there.

  5. Millie l Add A Little

    Love the simple but classic combination of tomato and basil!

    1. bakedbree

      Thank you Millie!

  6. Sandy

    Would love to try this with my homegrown tomatoes, sounds delish!

    1. bakedbree

      It will be so good with summer tomatoes!

  7. Sheila @ Sweet Baked Life

    Love the addition of mini raviolis to your soup — sounds perfect nice fall meal. Love your bowels too!

    1. bakedbree

      thanks Sheila! I love this soup and make it all the time. The raviolis are a new addition and probably my favorite way to eat it.

      1. Janet

        she loves your bowels

        1. bakedbree

          🙂

  8. Beth Daves

    The Tomato and Basil Soup looks amazing. I have been looking for a recipe to try. One question though, cooking for one, would the leftovers well?

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