Ingredients
Scale
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery (with leaves), chopped
- 1 can (28 oz) whole peeled tomatoes
- 1 ½ cups chicken broth (I’m using Kettle & Fire chicken bone broth)
- 2 tbsp brown sugar
- Salt & pepper, to taste
- 1 sprig fresh thyme
- ½ cup heavy cream
- 10 oz ravioli
- Fresh basil, for garnish
Instructions
- In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
- Add the chopped onion, celery (with leaves), and garlic. Sauté for about 5 minutes until softened.
- Stir in the whole peeled tomatoes and brown sugar.
- Pour in the broth and bring to a gentle boil. Reduce heat, add the fresh thyme, and let it simmer partially covered for 15–20 minutes.
- Blend the soup until smooth using an immersion blender (or transfer to a regular blender in batches).
- Return the blended soup to the pot, stir in the heavy cream, and season with salt and pepper to taste.
- Add the ravioli and cook until they float to the top.
- Serve hot, garnished with fresh basil, a drizzle of cream, and a sprinkle of black pepper.
Notes
- Use quality bone broth for a richer flavor.
- Blending the soup creates a creamy texture without heavy cream, but adding cream makes it even more luxurious.
- Fresh ravioli cooks quickly, watch closely to prevent overcooking.
- Garnish with fresh basil and extra cream for best presentation and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Italian