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Easy Tomato Ravioli Soup with mini ravioli, Parmesan, and fresh basil.

Easy Tomato Ravioli Soup

Bree Hester
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 6
Calories 377 kcal

Ingredients
  

  • 2 Tablespoon olive oil
  • 1 onion
  • 3 cloves garlic
  • 1 28-ounce can crush tomato
  • 1 14.5-ounce can of petite 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
  • 1/4 cup Parmesan cheese
  • 1 pound package of mini ravioli fresh or frozen

Instructions
 

  • Preheat a Dutch oven over medium heat. Chop garlic and onion. The soup will be pureed at the end, so it doesn't have to be finely chopped.
    Chopped onions and garlic cloves on a cutting board for cooking or baking.
  • 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.
    Sautéed diced onions in a black pot with a wooden spoon for cooking vegetables.
  • Add the tomatoes, chicken stock, salt, pepper, and sugar.
    Adding tomatoes, chicken stock, salt, pepper, and sugar to Easy Tomato Ravioli Soup.
  • Tip – Pour the chicken stock into the tomato cans and swirl to rinse out the remaining tomato.
    Preparing to pour chicken stock into cans of diced and crushed tomatoes for Easy Tomato Ravioli Soup.
  • Let the soup simmer for 20 minutes on low heat
    Easy Tomato Ravioli Soup simmering in a black pot.
  • While the soup is simmering, bring a pot of water to a boil and cook the ravioli according to the 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)
    Boiling water in stainless steel pot on stove.
  • Stir in cream and balsamic vinegar. Taste and adjust seasonings as needed
    Stirring Easy Tomato Ravioli Soup in a dark pot with a wooden spoon.
  • 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
    Pureeing Easy Tomato Ravioli Soup directly in a pot with an immersion blender.
  • Add basil right before serving. Ladle into your soup bowl.
    Adding fresh basil to Easy Tomato Ravioli Soup in a black Dutch oven.
  • Add cooked ravioli and garnish with Parmesan and extra basil.
    Easy Tomato Ravioli Soup garnished with fresh basil and Parmesan cheese.

Nutrition

Calories: 377kcalCarbohydrates: 41gProtein: 16gFat: 16gSaturated Fat: 5gSodium: 1434mgFiber: 3g
Keyword comfort food, creamy soup, Ravioli Soup, Tomato Basil Soup
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