Crock Pot Spinach Ravioli Soup

Frozen spinach ravioli makes an easy and filling soup recipe. Make this Crock Pot Spinach Ravioli Soup for dinner or lunch. It is full of flavor, fat cheesy ravioli, tomatoes, spinach and fresh Parmesan cheese.

INGREDIENTS

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Place the peeled onion, diced tomatoes, and sliced carrots into a 4 or 6 quart crock pot. Add the bay leaf and black pepper to the crock pot.

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Pour the beef broth over the ingredients and stir. Cook on high for 3 or 4 hours or until the carrots are tender. Remove the onion and bay leaf from the crock pot.

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Add the frozen ravioli to the soup, breaking them apart if needed. Add the spinach at this time. Stir. Grate the parmesan cheese into the crock pot and mix to combine.

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Cook an additional 1 hour on high or until the ravioli are heated through. Serve with crusty bread or crackers.

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Crock Pot Spinach Ravioli Soup

INGREDIENTS

Garlic Fire Roasted Tomatoes Onion Carrots Bay Leaf Vegetable Leaf Frozen Spinach Ravioli Fresh Parmesan Cheese Fresh Baby Spinach Leaves

Place the peeled onion, diced tomatoes, and sliced carrots into a 4 or 6 quart crock pot. Add the bay leaf and black pepper to the crock pot.

COMBINE

Pour the beef broth over the ingredients and stir. Cook on high for 3 or 4 hours or until the carrots are tender. Remove the onion and bay leaf from the crock pot.

COOK

Add the frozen ravioli to the soup, breaking them apart if needed. Add the spinach at this time. Stir. Grate the parmesan cheese into the crock pot and mix to combine.

GRATE

Cook an additional 1 hour on high or until the ravioli are heated through. Serve with crusty bread or crackers.

SERVE

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