Italian Tuscan Ravioli Soup

Looking for a warm, simple dinner that feels like a hug after a long day? This Italian Tuscan Ravioli Soup hits the spot: tender ravioli floating in a light tomato-broth with spinach and carrots, bright with garlic and Italian herbs. The texture is cozy and comforting pillowy pasta, soft veggies, and a savory broth finished with a sprinkle of Parmesan. It’s special because it turns a few pantry staples into a full meal in minutes, and it’s flexible for busy weeknights or easy company dinners. If you enjoy similar comforting bowls, try this cozy Italian orzo spinach soup for another quick option.

Why You’ll Love This Recipe

• Ready in about 20–30 minutes for fast weeknight dinners
• Made with simple pantry and fridge ingredients
• Kid-friendly and easy to double for meal prep
• Light but filling great any season

Ingredients

• 2 cups fresh or frozen ravioli, (cheese or your favorite)
• 4 cups vegetable or chicken broth
• 1 can (14.5 oz) diced tomatoes, (undrained)
• 1 cup fresh spinach, (roughly chopped)
• 1 cup sliced carrots, (about 2 medium carrots)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Parmesan cheese, for serving, (grated)
• 2 tablespoons olive oil, (or olive oil of choice)

Step-by-Step Instructions of Italian Tuscan Ravioli Soup

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the diced onion and sliced carrots until the onion is translucent and carrots begin to soften, about 5 minutes.
3. Add the minced garlic and Italian seasoning; cook 30–60 seconds until fragrant.
4. Pour in the broth and the can of diced tomatoes (including juices). Bring the soup to a gentle boil.
5. Stir in the ravioli and simmer according to the ravioli package directions, usually 4–6 minutes for fresh or frozen.
6. Add the spinach in the last minute of cooking and stir until wilted.
7. Season with salt and pepper to taste. Ladle into bowls and top with grated Parmesan. Serve hot.

Tips for Success

• Use fresh or high-quality frozen ravioli for the best texture.
• Keep an eye on cooking time so ravioli stay tender and not mushy.
• Taste and adjust salt at the end since broth and Parmesan add saltiness.

Substitutions & Variations of Italian Tuscan Ravioli Soup

To Make It Vegan/Gluten-Free:

• Use dairy-free ravioli (or a plant-based filled pasta) and vegetable broth.
• Omit Parmesan or use a vegan Parmesan alternative.
• For gluten-free, choose certified gluten-free ravioli.

Variations:

• Stir in a can of drained white beans for extra protein and a thicker texture.
• Add a handful of chopped kale instead of spinach for a heartier green.
• Finish with a drizzle of good olive oil or a spoonful of pesto for extra flavor.

Storage Instructions of Italian Tuscan Ravioli Soup

Refrigerator:

• Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove to avoid overcooking the ravioli.

Freezer:

• Freezing with ravioli in the broth can make the pasta soft when thawed. For best results, freeze the broth and vegetables separately for up to 3 months and add fresh ravioli when reheating.

Make-Ahead:

• Chop the vegetables a day ahead and keep them in the fridge. Prepare the broth base ahead and finish with fresh ravioli when ready to serve.

Frequently Asked Questions (FAQ) of Italian Tuscan Ravioli Soup

Can I use dried ravioli?

• Yes, but dried ravioli may take a bit longer to cook. Follow package directions and add extra cooking time as needed.

Can I make this in a slow cooker?

• You can, but add ravioli near the end of cooking to prevent it from becoming too soft. Cook vegetables and broth on low for several hours, then add ravioli for the last 30–45 minutes.

How can I make the soup heartier?

• Add cooked sausage, shredded chicken, or a can of drained white beans to make the soup more filling.

Final Thoughts

Italian Tuscan Ravioli Soup is a simple, cozy meal that’s perfect for busy nights and picky eaters alike. It’s quick to make, uses few ingredients, and warms the kitchen with a comforting scent like a little bit of Tuscany at home. Try it tonight, leave a quick comment, and don’t forget to give it a star rating so others can find this easy favorite.

Italian Tuscan Ravioli Soup

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A warm and simple Italian soup featuring tender ravioli in a light tomato broth with spinach and carrots, brightened with garlic and herbs.

• Total Time: 25 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 2 cups fresh or frozen ravioli (cheese or your favorite)
• 4 cups vegetable or chicken broth
• 1 can (14.5 oz) diced tomatoes (undrained)
• 1 cup fresh spinach (roughly chopped)
• 1 cup sliced carrots (about 2 medium carrots)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Parmesan cheese (for serving, grated)
• 2 tablespoons olive oil (or olive oil of choice)

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the diced onion and sliced carrots until the onion is translucent and the carrots begin to soften, about 5 minutes.
3. Add the minced garlic and Italian seasoning; cook for 30–60 seconds until fragrant.
4. Pour in the broth and the can of diced tomatoes (including juices) and bring to a gentle boil.
5. Stir in the ravioli and simmer according to the package directions, usually 4–6 minutes for fresh or frozen.
6. Add the spinach in the last minute of cooking and stir until wilted.
7. Season with salt and pepper to taste. Ladle into bowls and top with grated Parmesan. Serve hot.

Notes

Use fresh or high-quality frozen ravioli for the best texture. Adjust salt to taste at the end since broth and Parmesan add saltiness.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian