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Flora Ashbury

Rustic Tuscan Ravioli Soup

What emerges is a bowl of deep comfort, layered with subtle richness. A velvety tomato base, infused with herbs and softened with cream, wraps around each piece of ravioli, creating something that feels both nourishing and indulgent.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4 people
Course: Appetizer
Cuisine: Italian
Ingredients Method

Ingredients
  

For the Soup
  • 2 tbsp light brown sugar
  • 3 garlic cloves finely minced
  • 2 celery stalks with their leaves, gently chopped
  • 1 sprig fresh thyme * or ½ teaspoon dried thyme*
  • 1 × 400g tin whole peeled tomatoes * San Marzano, if you can find them*
  • 350 ml chicken bone broth * or a well-made stock of your choosing*
  • 1 onion finely diced into small, even pieces
  • 120 ml double cream at room temperature
  • Sea salt and freshly cracked black pepper to taste
To Serve
  • A small handful of fresh basil torn just before serving
  • 280 g ravioli * fresh or frozen; cheese or spinach are particularly lovely here*

Method
 

Step I — A Gentle Beginning: The Aromatic Base
  1. Warm a generous drizzle of olive oil with a small knob of butter in a large, heavy-based pot set over a medium heat. As the butter melts and begins to softly foam, add the diced onion, finely chopped celery (leaves included), and minced garlic.
  2. Allow the vegetables to cook slowly, stirring now and then, until the onion turns translucent and everything becomes fragrant—about five minutes. This quiet sauté is where the foundation is laid, drawing out a natural sweetness and depth that will carry through the entire dish.
Step II — Building the Broth
  1. Add the whole peeled tomatoes, along with their juices, gently breaking them apart with your spoon as they meet the heat. Stir in the brown sugar, allowing it to dissolve and soften the tomatoes’ natural acidity.
  2. Pour in the chicken broth and bring the mixture to a gentle boil. Let it bubble briefly, just enough for the flavours to begin mingling, stirring occasionally as the tomatoes continue to yield and soften.
Step III — A Slow Infusion
  1. Lower the heat to a calm simmer and introduce the thyme. Let the soup rest here for 15–20 minutes, allowing the herb to release its oils and the broth to deepen in flavour.
  2. This is the moment where everything settles—where sharp edges soften and the soup begins to feel whole.
Step IV — Silk and Structure
  1. Remove and discard the thyme sprig. Using an immersion blender, purée the soup until completely smooth and velvety. If working in batches, take care as you transfer and blend.
  2. Return the soup to a low heat and slowly stir in the cream, allowing it to fold in gently. Keep the heat soft—this is what preserves that luxurious, silky finish. Season thoughtfully with salt and freshly cracked black pepper, tasting as you go.
Step V — The Ravioli
  1. Bring the soup to a gentle simmer once more, then add the ravioli. Stir with care and allow them to cook for just a few minutes, until they rise to the surface—plump, tender, and ready.
  2. Avoid a rolling boil here; the ravioli are delicate, and a softer touch keeps them intact and beautifully formed.
Step VI — To Serve
  1. Ladle the soup into warm bowls, ensuring each serving carries both broth and ravioli in balance.
  2. Finish with freshly torn basil, scattered just before serving so its aroma lifts with the steam. Serve immediately, while everything is at its most comforting—soft, fragrant, and quietly indulgent.