Tuscan Ravioli Soup: Imagine a bowl brimming with tender, cheese-filled ravioli, swimming in a rich, flavorful tomato broth, studded with vibrant vegetables and fragrant herbs. Sounds divine, doesn’t it? This isn’t just soup; it’s a warm hug in a bowl, a taste of the Italian countryside, and a guaranteed crowd-pleaser.
While the exact origins of Tuscan Ravioli Soup are debated, its roots clearly lie in the heart of Tuscany, a region celebrated for its simple yet robust cuisine. Tuscan cooking emphasizes fresh, seasonal ingredients and time-honored techniques, transforming humble components into culinary masterpieces. This soup embodies that philosophy perfectly. It’s a celebration of rustic flavors, bringing together the comfort of pasta with the goodness of garden vegetables.
People adore this soup for its incredible versatility and satisfying nature. The combination of creamy ravioli, tangy tomatoes, and earthy vegetables creates a symphony of textures and tastes that dance on your palate. It’s quick and easy to prepare, making it a perfect weeknight meal, yet elegant enough to serve to guests. Plus, it’s endlessly customizable – feel free to add your favorite vegetables, proteins, or spices to create your own signature version. So, grab your apron, and let’s embark on a culinary journey to Tuscany, one delicious spoonful at a time!
Ingredients:
- For the Ravioli:
- 1 cup all-purpose flour, plus more for dusting
- 1 large egg
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2-3 tablespoons water, as needed
- For the Filling:
- 1 cup ricotta cheese, drained
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh spinach, blanched and squeezed dry
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- For the Soup:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup chopped kale or spinach
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
- Fresh basil leaves, for serving (optional)
Making the Ravioli Dough:
- First, let’s get that ravioli dough going! In a large bowl, whisk together the flour and salt. Make a well in the center.
- Add the egg and olive oil to the well. Using a fork, gradually incorporate the flour into the egg mixture, starting from the inner edges of the well.
- Once a shaggy dough forms, start kneading it with your hands. If the dough is too dry, add water, one tablespoon at a time, until it comes together.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it’s smooth and elastic. It should be firm but pliable.
- Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
Preparing the Ravioli Filling:
- While the dough is resting, let’s whip up the filling. In a medium bowl, combine the ricotta cheese, Parmesan cheese, chopped spinach, minced garlic, salt, and pepper.
- Mix everything together until it’s well combined. Taste and adjust the seasonings as needed. I sometimes add a pinch more salt or a little nutmeg for extra flavor.
- Cover the filling and set it aside until you’re ready to assemble the ravioli.
Assembling the Ravioli:
- Lightly flour a clean work surface. Divide the rested dough in half. Keep one half wrapped in plastic wrap to prevent it from drying out.
- Roll out the first half of the dough into a very thin sheet, about 1/16 inch thick. You can use a pasta machine or a rolling pin. If using a rolling pin, be patient and work from the center outwards, rotating the dough as you go.
- If you have a pasta machine, start with the widest setting and gradually decrease the setting until you reach the desired thickness.
- Once the dough is rolled out, use a ravioli cutter or a knife to cut out squares or circles. You can make them any size you like, but I prefer about 1.5-2 inches.
- Place a small spoonful (about 1 teaspoon) of the ricotta filling in the center of each dough square or circle.
- Brush the edges of the dough with a little water. This will help the ravioli seal properly.
- Carefully fold the dough over the filling to form a triangle or square, depending on the shape you cut. Press the edges firmly to seal, making sure to remove any air pockets. You can use a fork to crimp the edges for a decorative touch and to ensure a good seal.
- Place the finished ravioli on a lightly floured baking sheet to prevent them from sticking.
- Repeat the process with the remaining dough and filling. If you’re not planning to cook all the ravioli right away, you can freeze them. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag.
Making the Tuscan Soup:
- Now, let’s get started on the soup! In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and add the diced tomatoes, oregano, basil, and red pepper flakes (if using). Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld.
- Stir in the cannellini beans and kale or spinach. Cook until the greens are wilted, about 5 minutes.
- Taste the soup and adjust the seasonings as needed. Add salt and pepper to your liking.
Cooking the Ravioli and Assembling the Soup:
- Bring a large pot of salted water to a boil.
- Gently drop the ravioli into the boiling water. Cook for 3-5 minutes, or until they float to the surface and are cooked through. Fresh ravioli cook very quickly.
- While the ravioli are cooking, ladle the soup into bowls.
- Using a slotted spoon, carefully transfer the cooked ravioli to the bowls of soup.
- Garnish with grated Parmesan cheese and fresh basil leaves, if desired.
- Serve immediately and enjoy your homemade Tuscan Ravioli Soup!
Tips and Variations:
- Cheese Variations: Feel free to experiment with different cheeses in the ravioli filling. You can use a combination of ricotta, Parmesan, and Pecorino Romano for a more complex flavor.
- Vegetable Additions: Add other vegetables to the soup, such as zucchini, yellow squash, or bell peppers.
- Protein Boost: For a heartier soup, add cooked Italian sausage or shredded chicken.
- Spicy Kick: Increase the amount of red pepper flakes for a spicier soup.
- Herb Variations: Use fresh herbs instead of dried herbs for a brighter flavor. Thyme, rosemary, or sage would all be delicious additions.
- Make Ahead: The soup can be made ahead of time and stored in the refrigerator for up to 3 days. The ravioli can also be made ahead of time and frozen.
- Broth Options: Vegetable broth can be substituted for chicken broth for a vegetarian version.
- Tomato Paste: Adding a tablespoon of tomato paste when sautéing the vegetables will deepen the flavor of the soup.
- Wine Addition: Deglaze the pot with a splash of dry white wine after sautéing the vegetables for added depth of flavor. Let the wine reduce slightly before adding the broth.
- Lemon Zest: A little lemon zest added to the ricotta filling will brighten the flavor.
- Nutmeg: A pinch of nutmeg in the ricotta filling adds a warm, subtle spice.
- Garlic Bread: Serve with crusty garlic bread for dipping.
- Pesto Swirl: Swirl a spoonful of pesto into each bowl of soup before serving.
- Creamy Soup: For a creamier soup, stir in a splash of heavy cream or half-and-half at the end of cooking.
- Vegan Option: Use vegan ricotta cheese and vegetable broth to make a vegan version of this soup.
Troubleshooting:
- Ravioli Dough Too Dry: If the ravioli dough is too dry and crumbly, add water, one teaspoon at a time, until it comes together.
- Ravioli Dough Too Sticky: If the ravioli dough is too sticky, add a little more flour.
- Ravioli Leaking: Make sure to seal the edges of the ravioli tightly to prevent them from leaking during cooking. If they still leak, try crimping the edges with a fork.
- Soup Too Thick: If the soup is too thick, add more chicken
Conclusion:
This Tuscan Ravioli Soup is more than just a meal; it’s a warm hug in a bowl, a comforting escape to the Italian countryside, and a guaranteed crowd-pleaser all rolled into one. I truly believe this recipe is a must-try for anyone looking for a quick, easy, and incredibly flavorful dinner option. The combination of the savory broth, the tender ravioli, the hearty vegetables, and the aromatic herbs creates a symphony of flavors that will tantalize your taste buds and leave you wanting more.
What makes this soup so special is its versatility. It’s perfect as a light lunch on a chilly afternoon, or as a satisfying main course for a weeknight dinner. And the best part? It’s incredibly adaptable to your own personal preferences and dietary needs.
Looking for serving suggestions? I love to serve this soup with a generous sprinkle of freshly grated Parmesan cheese and a crusty piece of Italian bread for dipping. The bread soaks up all that delicious broth, making every bite an absolute delight. For a little extra richness, you could also add a dollop of pesto to each bowl before serving. The bright, herbaceous flavor of the pesto complements the soup beautifully.
But the fun doesn’t stop there! Feel free to experiment with different variations to make this recipe your own. If you’re a meat lover, consider adding some cooked Italian sausage or ground beef to the soup for extra protein and flavor. For a vegetarian option, you can easily substitute the chicken broth with vegetable broth and add more vegetables like zucchini, bell peppers, or spinach. You can also use different types of ravioli, such as cheese, spinach, or mushroom ravioli, to create a unique flavor profile. If you are feeling adventurous, try adding a splash of heavy cream at the end for an even richer and creamier soup.
Don’t be afraid to get creative and customize this Tuscan Ravioli Soup to your liking. The possibilities are endless! I’ve made this soup countless times, and I’m always amazed at how easy it is to adapt to different ingredients and flavor preferences.
Why You Should Make This Soup Tonight
Seriously, what are you waiting for? This recipe is so simple and straightforward that even beginner cooks can master it with ease. And the results are truly impressive. Imagine serving a steaming bowl of this flavorful soup to your family or friends and watching their faces light up with delight. It’s a guaranteed way to impress without spending hours in the kitchen.
I’m confident that you’ll love this recipe as much as I do. It’s become a staple in my household, and I know it will become one in yours too. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece.
I’m so excited for you to try this recipe and experience the deliciousness of homemade Tuscan Ravioli Soup. Once you’ve made it, I would absolutely love to hear about your experience. Did you make any variations? What did you think of the flavor? What did your family and friends say? Share your thoughts and photos in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking!
Tuscan Ravioli Soup: A Hearty & Delicious Recipe
Homemade Tuscan Ravioli Soup combines delicate ricotta-filled ravioli with a hearty and flavorful Tuscan-style vegetable soup. A comforting and delicious meal!
Ingredients
- 1 cup all-purpose flour, plus more for dusting
- 1 large egg
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2-3 tablespoons water, as needed
- 1 cup ricotta cheese, drained
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh spinach, blanched and squeezed dry
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup chopped kale or spinach
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
- Fresh basil leaves, for serving (optional)
Instructions
- Making the Ravioli Dough: In a large bowl, whisk together the flour and salt. Make a well in the center. Add the egg and olive oil to the well. Using a fork, gradually incorporate the flour into the egg mixture, starting from the inner edges of the well. Once a shaggy dough forms, start kneading it with your hands. If the dough is too dry, add water, one tablespoon at a time, until it comes together. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it’s smooth and elastic. It should be firm but pliable. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
- Preparing the Ravioli Filling: While the dough is resting, in a medium bowl, combine the ricotta cheese, Parmesan cheese, chopped spinach, minced garlic, salt, and pepper. Mix everything together until it’s well combined. Taste and adjust the seasonings as needed. Cover the filling and set it aside until you’re ready to assemble the ravioli.
- Assembling the Ravioli: Lightly flour a clean work surface. Divide the rested dough in half. Keep one half wrapped in plastic wrap to prevent it from drying out. Roll out the first half of the dough into a very thin sheet, about 1/16 inch thick. Use a ravioli cutter or a knife to cut out squares or circles (about 1.5-2 inches). Place a small spoonful (about 1 teaspoon) of the ricotta filling in the center of each dough square or circle. Brush the edges of the dough with a little water. Carefully fold the dough over the filling to form a triangle or square. Press the edges firmly to seal, making sure to remove any air pockets. Place the finished ravioli on a lightly floured baking sheet. Repeat with remaining dough and filling.
- Making the Tuscan Soup: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Pour in the chicken broth and add the diced tomatoes, oregano, basil, and red pepper flakes (if using). Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes. Stir in the cannellini beans and kale or spinach. Cook until the greens are wilted, about 5 minutes. Taste the soup and adjust the seasonings as needed.
- Cooking the Ravioli and Assembling the Soup: Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water. Cook for 3-5 minutes, or until they float to the surface and are cooked through. While the ravioli are cooking, ladle the soup into bowls. Using a slotted spoon, carefully transfer the cooked ravioli to the bowls of soup. Garnish with grated Parmesan cheese and fresh basil leaves, if desired. Serve immediately.
Notes
- Cheese Variations: Experiment with different cheeses in the ravioli filling (ricotta, Parmesan, Pecorino Romano).
- Vegetable Additions: Add other vegetables to the soup (zucchini, yellow squash, bell peppers).
- Protein Boost: Add cooked Italian sausage or shredded chicken.
- Spicy Kick: Increase the amount of red pepper flakes.
- Herb Variations: Use fresh herbs instead of dried herbs (thyme, rosemary, sage).
- Make Ahead: The soup can be made ahead of time (up to 3 days). The ravioli can also be made ahead of time and frozen.
- Broth Options: Vegetable broth can be substituted for chicken broth.
- Tomato Paste: Add a tablespoon of tomato paste when sautéing the vegetables.
- Wine Addition: Deglaze the pot with a splash of dry white wine after sautéing the vegetables.
- Lemon Zest: Add lemon zest to the ricotta filling.
- Nutmeg: Add a pinch of nutmeg in the ricotta filling.
- Garlic Bread: Serve with crusty garlic bread.
- Pesto Swirl: Swirl a spoonful of pesto into each bowl of soup.
- Creamy Soup: Stir in a splash of heavy cream or half-and-half at the end of cooking.
- Vegan Option: Use vegan ricotta cheese and vegetable broth.
- Ravioli Dough Too Dry: Add water, one teaspoon at a time.
- Ravioli Dough Too Sticky: Add a little more flour.
- Ravioli Leaking: Seal the edges of the ravioli tightly.
