Tuscan Ravioli Soup
Hello there hearty Tuscan ravioli soup! Looking so comforting, warm and delicious. I just want to pick up my spoon and dig right in!
If you are searching for a hearty, soul warming dinner thats easy to make and will keep the whole family happy then my Tuscan ravioli soup has got you covered.
Similar to Italian meatball soup and pasta e fagioli this is comfort food in a bowl. Full of wholesome goodness thats going to fill you right up and keep you warm this winter.
An easy one pot meal, you literally throw in the ingredients and let it simmer until the beautiful aromas fill your kitchen. Ready in under 30 minutes It’s perfect for any night of the week.
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Simple ingredients like Carrot, zucchini and silverbeet all go into the tomato based broth. My favourite part of the dish is the baby ravioli. You can use the large ones but I love the baby pasta filled with delicious beef.
Tuscan Soup
Tuscan soup otherwise known as zuppa Toscana is a broad name for Italian soup made with a variety of different vegetables. The main ingredient is usually kale or silverbeet. The soup also has pasta or crusty bread to beef up the soup making it a hearty meal.
There are many different variations, some use pork sausage and many recipes call for cream. I prefer this healthier version which is still rich from the wonderful flavours of the tomato and the beef ravioli without the need for heavy cream.
traditionally served with crusty bread and a drizzle of olive oil, perfect for dipping and dunking into the tomato broth. At our house we love it with a sprinkle of finely chopped parsley and some freshly grated parmesan.
Chilli flakes can also be added but this is my family friendly version.
What ingredients will I need
- Onion
- Garlic
- celery
- carrot
- Silverbeet (spinach or kale can also be used)
- Zucchini
- cauliflower
- Can crushed tomatoes
- Vegetable stock
- Baby beef ravioli (Tortellini can also be used. Both varieties can be found at Italian grocers or some local green grocers in the freezer section)
- Fresh parsley to serve (optional)
What are ravioli
Ravioli are parcels of fresh pasta which can be round, square or semi circle. The pasta is filled with different ingredients such as meat or spinach and ricotta.
Ravioli come in different sizes and for this recipe I love using the baby variety. They are perfect for soups and the kids love the small bite sized pasta.
I have also made Tuscan tortellini soup many times which is the exact same recipe just using tortellini instead.
The recipe can easily be turned into a vegetarian dish by substituting the beef ravioli with ricotta cheese ravioli.
Likewise to make this gluten-free, simply use gluten-free beef ravioli.
How to make Tuscan Ravioli Soup
Heat olive oil in a large cast iron or heavy based pot over medium heat. I love making this in my Le Creuset signature cast iron casserole pot.
Add onion, garlic, celery, carrot and silver beet stems and cook for a few minutes until the vegetables start to soften.
Next add the zucchini, cauliflower, crushed tomatoes, stock and water. Bring to the boil then reduce heat to low and cook for 10 minutes. Season to perfection.
Bring to the boil again. Add silver beet leaves and ravioli and cook for further 10 minutes or until the pasta is al dente.
Ladle soup into bowls, top with parsley and a drizzle of olive oil.
It’s as simple as that!!
Tips for cooking Tuscan Ravioli soup
Be careful not to overcook the ravioli as they will be waterlogged and burst, giving you a mushy mess. I recommend cooking them for a minute less than the packet instructions because normally after you have cooked pasta you drain the water. With soup, the pasta will continue to cook in the hot broth even after you have turned off the stove.
Adding the silverbeet leaves towards the end of the cooking process ensures it stays vibrant and retains all of the amazing nutrients.
The ravioli will soak up a lot of broth whilst cooking so if you find it’s getting low add an extra splash of water.
If there was such a thing as comfort perfection I think this would be it!
Enjoy XX
Tools to make life easier
Le Creuset signature cast iron round casserole 22cm
Some more recipes you may like
- Creamy pumpkin soup with garlic and thyme croutons
- Italian pastina with peas
- 15 minute spinach and ricotta pasta
- Crispy stuffed zucchini flowers
- Zucchini, pea and fetta slice
Tuscan Ravioli Soup
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 3 garlic cloves finely sliced
- 1 stick celery diced
- 1 carrot sliced into 1cm rounds
- 1 bunch silverbeet stems finely sliced and leaves roughly chopped
- 1 zucchini sliced into half moons
- ½ head cauliflower cut into small florets
- 400 g can crushed tomatoes
- 1 litre vegetable stock
- 2 cups water
- 500 g baby beef ravioli
- fresh parsley finely chopped, for garnish
Instructions
- Heat olive oil in a large cast iron or heavy based pot over medium heat. Add onion, garlic, celery, carrot and silver beet stems and cook for a few minutes until the vegetables start to soften.Â
- Add zucchini, cauliflower, crushed tomatoes, stock and water. Bring to the boil then reduce heat to low and cook for 10 minutes. Season well.
- Bring to the boil again. Then add silver beet leaves and ravioli and cook for further 10 minutes or until the pasta is al dente.Â
- Ladle soup into bowls, top with parsley and a drizzle of olive oil.Â
mm sounds good. I love soup and I love ravioli! so mini ravioli sounds good with soup
Thanks Virginia Its a perfect match!
This looks delicious and comforting, a good dish to make on a Sunday!
Thanks Emma! It sure is 🙂
This looks amazing! I love ravioli, so this looks super tasty. Definitely saving for later. Thanks so much for sharing!
No worries Ashley 🙂