Crock Pot Italian Sausage Ravioli Soup

Crock Pot Italian Sausage Ravioli Soup

I love spicy crock pot slow cooker soup recipes that are perfect for lunch or dinner. This Crock Pot Italian Sausage Ravioli Soup recipe is perfect any time of the year.

I love using this frozen spinach ravioli I bought at Costco in my crock pot soup recipes.

I used it in this Crock Pot Ravioli Soup recipe that was delicious.

I also used it for this Spinach Ravioli with a Garden Vegetable Sauce. The sauce starts with a jar of store bought then you pack it full of flavor with vegetables.

Now I made this Crock Pot Italian Sausage Ravioli Soup recipe. The Italian sausage gives it a nice spicy flavor. I didn’t even use the spicy sausage and it has a nice little bite of heat.

If you really want to amp the spicy factor up make it with spicy Italian sausage instead. Yum, I bet it will be good. My family are a bunch of wimps so I have to hold back on the heat factor when I know the rest of the family is going to eat a recipe like this.

How to make Crock Pot Italian Sausage Ravioli Soup

Ingredients

• 1-2 pounds Italian Sausage, cooked and sliced
• One 12 ounce bag mixed vegetables
• 2 – 14.5 oz cans stewed tomatoes
• 1-15 oz can navy beans, drained and rinsed
• one 32 ounce carton beef broth
• 1/2 cup diced onion
• 1/4 cup fresh grated Parmesan Cheese
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 20 large frozen cheese and spinach ravioli

Directions

1. Place all the ingredients except the ravioli into a 4-quart crock-pot and cook on high for 2-3 hours.
2. Add the ravioli and cook about 30 minutes more or until the ravioli is heated through.
3. Grate some Parmesan over each serving.
4. Makes 6 servings

Crock Pot Italian Sausage and Ravioli Soup Recipe

• Author: Arlene Mobley - Flour On My Face
• Prep Time: 10 mins
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 6
• Category: Crock Pot Recipe

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Ingredients

• 1-2 pounds Italian Sausage, cooked and sliced
• One 12 ounce bag mixed vegetables
• 2-14.5 oz cans stewed tomatoes
• 1-15 oz can navy beans, drained and rinsed
• one 32 ounce carton beef broth
• 1/2 cup diced onion
• 1/4 cup fresh grated Parmesan Cheese
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 20 large frozen cheese and spinach ravioli

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Instructions

1. Place all the ingredients except the ravioli into a 4-quart crock-pot and cook on high for 2-3 hours.
2. Add the ravioli and cook about 30 minutes more or until the ravioli is heated through.
3. Grate some Parmesan over each serving.
4. Makes 6 servings

Crock Pot Spinach Ravioli Soup Recipe

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