Tuscan Ravioli Soup: A Delicious & Easy Recipe

Tuscan Ravioli Soup: Imagine a bowl brimming with tender, cheese-filled ravioli, swimming in a rich, tomato-based broth, infused with the rustic flavors of Tuscany. This isn’t just soup; it’s a warm hug on a chilly evening, a comforting taste of Italy right in your own kitchen. Have you ever craved a dish that’s both incredibly satisfying and surprisingly simple to make? Then look no further!

While the exact origins of Tuscan Ravioli Soup are debated, its essence lies in the heart of Italian cucina povera – “poor kitchen” cooking. This style emphasizes using simple, readily available ingredients to create deeply flavorful and nourishing meals. Ravioli, a pasta pocket filled with cheese, meat, or vegetables, has been a staple in Italian cuisine for centuries, and combining it with a hearty tomato broth and Tuscan herbs is a natural and delicious evolution.

People adore this soup for its delightful combination of textures and tastes. The soft, pillowy ravioli offer a comforting chew, while the vibrant tomato broth provides a tangy and savory base. The addition of fresh spinach or kale adds a touch of freshness and nutrients, making it a complete and wholesome meal. Plus, it’s incredibly versatile! You can customize it with your favorite vegetables, proteins, or herbs to create a dish that perfectly suits your palate. Whether you’re looking for a quick weeknight dinner or a comforting weekend lunch, this soup is sure to become a family favorite.

this Recipe

Ingredients:

• For the Ravioli:
• 1 cup all-purpose flour, plus more for dusting
• 1 large egg
• 1/4 teaspoon salt
• 2 tablespoons water, plus more if needed
• 4 ounces ricotta cheese, drained
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• For the Soup:
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups chicken broth (low sodium preferred)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 cup chopped kale or spinach
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish (optional)

Making the Ravioli Dough

Alright, let’s start with the ravioli dough. Don’t be intimidated; it’s easier than you think! I promise!

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
2. Add Egg and Water: Make a well in the center of the flour mixture. Crack the egg into the well and add the water.
3. Mix the Dough: Using a fork, gradually incorporate the flour into the egg and water mixture. Start from the inside and work your way outwards. Once a shaggy dough forms, switch to using your hands.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 5-7 minutes, or until it becomes smooth and elastic. If the dough is too dry, add a teaspoon of water at a time until it reaches the right consistency. It should be firm but pliable.
5. Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out. This is a crucial step, so don’t skip it!

Preparing the Ravioli Filling

While the dough is resting, let’s whip up the filling. This is where you can really get creative and adjust the seasonings to your liking.

1. Combine Ingredients: In a medium bowl, combine the ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper.
2. Mix Well: Mix all the ingredients together until they are well combined and the mixture is smooth.
3. Taste and Adjust: Taste the filling and adjust the seasonings as needed. You might want to add a little more Parmesan cheese for a saltier flavor, or a pinch more nutmeg for warmth.
4. Set Aside: Cover the bowl with plastic wrap and set aside until you’re ready to fill the ravioli.

Assembling the Ravioli

Now for the fun part – assembling the ravioli! This can be a bit time-consuming, but it’s totally worth it. You can also use a ravioli stamp or cutter if you have one.

1. Roll Out the Dough: Lightly flour a clean work surface. Divide the dough in half. Keep one half wrapped in plastic wrap to prevent it from drying out. Roll out the other half of the dough as thinly as possible, about 1/16 inch thick. You can use a pasta machine if you have one, or a rolling pin. The thinner the dough, the more delicate the ravioli will be.
2. Cut the Dough: Using a pizza cutter or a sharp knife, cut the dough into 1-inch squares. You can make them larger if you prefer, but smaller ravioli are easier to eat in soup.
3. Fill the Ravioli: Place a small spoonful (about 1/2 teaspoon) of the ricotta filling in the center of each square. Don’t overfill them, or they might burst while cooking.
4. Seal the Ravioli: Brush the edges of each square with a little water. 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. You can use a fork to crimp the edges for a decorative touch and to ensure a good seal.
5. Repeat: Repeat steps 1-4 with the remaining dough and filling.
6. Dry the Ravioli: Place the assembled ravioli on a lightly floured baking sheet. Cover them loosely with plastic wrap to prevent them from drying out.

Making the Tuscan Soup

While you’re assembling the ravioli, you can start on the soup. The soup base is simple but flavorful, and it’s the perfect complement to the ricotta-filled ravioli.

1. Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add Garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add Broth and Tomatoes: Pour in the chicken broth and add the diced tomatoes (with their juices). Bring the mixture to a boil.
4. Simmer: Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
5. Add Beans and Seasonings: Stir in the cannellini beans, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.

Cooking the Ravioli and Finishing the Soup

Now for the final step – cooking the ravioli in the soup! This is a quick process, so make sure you’re ready to serve the soup as soon as the ravioli are cooked.

1. Cook the Ravioli: Gently drop the ravioli into the simmering soup. Cook for 3-5 minutes, or until the ravioli float to the surface and are cooked through. Be careful not to overcrowd the pot, or the ravioli might stick together. You may need to cook them in batches.
2. Add Greens: Stir in the chopped kale or spinach and cook until wilted, about 1-2 minutes.
3. Taste and Adjust: Taste the soup and adjust the seasonings as needed. You might want to add a little more salt, pepper, or red pepper flakes.
4. Serve: Ladle the soup into bowls. Garnish with grated Parmesan cheese and fresh basil leaves, if desired. Serve immediately and enjoy!

Conclusion:

So, there you have it! This Tuscan Ravioli Soup is more than just a meal; it’s a warm hug in a bowl, a taste of Italy right in your own kitchen. I truly believe this recipe is a must-try for anyone looking for a comforting, flavorful, and relatively quick weeknight dinner. The combination of the savory sausage, the tender ravioli, and the vibrant vegetables simmered in that rich tomato broth is simply irresistible. It’s a symphony of flavors that will have your taste buds singing!

But why is this recipe a must-try, you ask? Well, beyond the incredible taste, it’s incredibly versatile. You can easily adapt it to your own preferences and dietary needs. For example, if you’re vegetarian, simply omit the sausage and add a can of cannellini beans for extra protein and heartiness. You could also use vegetable broth instead of chicken broth to keep it completely meat-free. And if you’re feeling adventurous, try adding a pinch of red pepper flakes for a little kick!

Speaking of variations, the possibilities are endless! I love to serve this soup with a generous dollop of ricotta cheese on top, which adds a creamy richness that complements the savory flavors perfectly. A sprinkle of freshly grated Parmesan cheese is also a fantastic addition. And for a truly authentic Tuscan experience, serve it with a side of crusty bread for dipping into that delicious broth. You could even add some wilted spinach or kale for an extra boost of nutrients. The beauty of this recipe is that it’s a blank canvas – feel free to get creative and make it your own!

Here are a few more serving suggestions to get your creative juices flowing:

• For a heartier meal: Add cooked ground beef or turkey along with the sausage.
• For a lighter meal: Use chicken or vegetable broth and load up on the vegetables.
• For a cheesy twist: Stir in some shredded mozzarella cheese just before serving.
• For a spicier kick: Add a dash of hot sauce or a pinch of cayenne pepper.

I’m so confident that you’ll love this Tuscan Ravioli Soup as much as I do. It’s a crowd-pleaser that’s perfect for family dinners, potlucks, or even a cozy night in. It’s also a great way to use up any leftover vegetables you have in your fridge. So, what are you waiting for? Grab your ingredients, put on some Italian music, and get cooking!

I truly hope you give this recipe a try. And when you do, please, please, please let me know what you think! Share your photos, your variations, and your experiences in the comments below. I’m always eager to hear how you’ve made this recipe your own. Happy cooking, and buon appetito! I can’t wait to see your culinary creations!

Don’t forget to rate the recipe and share it with your friends and family who might enjoy a comforting bowl of Tuscan Ravioli Soup. Your feedback is invaluable and helps me continue to create delicious and easy-to-follow recipes for you all. Enjoy!