This rich and creamy tomato ravioli soup is everything you want in a comfort bowl—velvety tomato base, tender ravioli, and fresh herbs that bring it all to life.
It’s a cozy, hearty one-pot dinner that tastes like it simmered all day.
Why You’ll Love This Recipe
Silky tomato soup meets cheesy ravioli
Easy weeknight dinner with gourmet flavor
Customizable with your favorite ravioli
Family-friendly and freezer-friendly
Ingredient Highlights
Whole peeled tomatoes: Create a rustic, flavorful base.
Brown sugar: Balances the acidity of the tomatoes.
Chicken broth: Adds depth—bone broth boosts nutrition.
Aromatics (onion, garlic, celery): Build a savory flavor foundation.
Heavy cream: Adds velvety richness to the soup.
Ravioli: Cheesy or meaty varieties work great.
Fresh thyme & basil: Bring a pop of herbaceous brightness.
Pro Tips Before You Start
Use an immersion blender for easy cleanup.
Add more broth if you prefer a thinner soup.
For extra depth, roast the tomatoes first or use fire-roasted canned tomatoes.
Choose good-quality ravioli—they’re the star!
How to Make Creamy Tomato Ravioli Soup
Step 1: Sauté the Aromatics
Heat olive oil and butter in a large pot over medium heat.
Add onion, garlic, and celery. Sauté until soft and fragrant.
Step 2: Build the Base
Stir in the whole peeled tomatoes and brown sugar.
Pour in the chicken broth and bring to a simmer. Add the thyme sprig.
Step 3: Simmer and Blend
Simmer partially covered for 15–20 minutes. Remove thyme.
Blend the soup until smooth using an immersion blender (or transfer in batches to a blender).
Step 4: Make it Creamy
Return soup to the pot. Stir in the heavy cream and season with salt and pepper.
Step 5: Add the Ravioli
Add ravioli and cook until they float and are tender.
Step 6: Serve and Garnish
Ladle into bowls and garnish with fresh basil, extra cream, and a pinch of black pepper.
Serving Suggestions
Serve with grilled cheese, garlic bread, or a rustic loaf.
Top with shaved Parmesan or a drizzle of pesto.
Pair with a side Caesar or spinach salad.
Variations & Substitutions
Use tortellini or gnocchi instead of ravioli.
Make it vegetarian by using veggie broth and cheese ravioli.
Add sautéed spinach, roasted red peppers, or chopped zucchini.
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days.
Freeze without ravioli for up to 2 months. Add fresh pasta when reheating.
Reheat gently on the stovetop; add broth if needed.
FAQs
Can I use crushed tomatoes instead of whole?
Yes—crushed tomatoes work just as well and save blending time.
Can I use frozen ravioli?
Absolutely—just add a few more minutes to the cook time.
How do I thicken the soup?
Let it simmer uncovered a bit longer or add more cream.
Is it spicy?
Not at all! Add red pepper flakes for a kick.
Can I make this dairy-free?
Use coconut cream or plant-based cream alternatives.
Do I need to blend the soup?
For a creamy texture, yes. You can skip blending for a chunkier version.
What kind of ravioli is best?
Cheese, spinach, or mushroom ravioli work beautifully.
Final Thoughts
There’s something magical about a hot bowl of creamy tomato ravioli soup—it’s simple, comforting, and tastes like home.
Whether for a cozy dinner or a make-ahead lunch, this soup is a go-to favorite you’ll return to again and again.
