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Slow Cooker Tomato Ravioli Soup

Slow Cooker Tomato Ravioli Soup Is Bound To Be A New Family Favorite That Everyone Will Want To Try Again And Again!
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Slow Cooker, Soup
Cuisine: Italian
Keyword: Slow Cooker Tomato Ravioli Soup
Servings: 6
Calories: 625kcal

Ingredients

  • 1/2 cup onion about 1/2 of an onion
  • 2 Tbsp minced garlic
  • 1 cup packed fresh spinach
  • 2 15 oz cans fire-roasted diced tomatoes with seasonings
  • 2 10.75 oz cans tomato soup
  • 3 Tbsp tomato paste
  • 32 oz chicken broth
  • 1 Tbsp white sugar
  • 3/4 Tbsp dried basil
  • 1 bay leaf
  • 2 Tsp Italian seasoning
  • Salt and pepper to taste
  • 3/4 cup heavy cream
  • 25 oz frozen mini ravioli
  • 1/2 cup freshly grated Parmesan cheese
  • Optional: fresh basil for garnish

Instructions

  • Dice onion
  • Spray slow cooker with cooking spray.
  • Place all ingredients in slow cooker, except salt, pepper, heavy cream, ravioli & spinach.
  • Cook on high for 3 hours or low for 7 hours.
  • Take out bay leaf & place the mixture in batches into a blender or food processor.
  • Blend until completely smooth. Pour back into the slow cooker.
  • Add salt & pepper to taste & stir in the heavy cream.
  • Add in the spinach and ravioli.
  • Cook for 10 minutes or until the ravioli is cooked through.
  • Garnish each bowl with parmesan cheese & serve.

Freezer to Slow Cooker Instructions: 

  • Dice onion
  • Spray slow cooker with cooking spray.
  • Place all ingredients except salt, pepper, heavy
  • cream, ravioli & spinach into freezer safe gallon
  • bag
  • Label & lay flat to freeze
  • Remove from freezer the night before cooking
  • The morning of cooking, place contents of bag
  • into slow cooker.
  • Cook on high for 3 hours or low for 7 hours.
  • Take out bay leaf & place the mixture in batches
  • into a blender or food processor. Blend until
  • completely smooth. Pour back into the slow cooker.
  • Add salt & pepper to taste & stir in the heavy
  • cream.
  • Add in the spinach and ravioli.
  • Cook for 10 minutes or until the ravioli is cooked
  • through.
  • Garnish each bowl with parmesan cheese &
  • serve.

Nutrition

Calories: 625kcal | Carbohydrates: 70g | Protein: 24g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 112mg | Sodium: 1840mg | Potassium: 646mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1668IU | Vitamin C: 25mg | Calcium: 208mg | Iron: 14mg