Crock Pot Spinach Ravioli Soup
Arlene Mobley - Flour On My Face
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.
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Prep Time 5 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 5 minutes mins
Course Main Dish
Cuisine Italian
Servings 6 Servings
Calories 222 kcal
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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.
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.
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.
Cook an additional 1 hour on high or until the ravioli are heated through.
Serve with crusty bread or crackers.
Any type of frozen ravioli can be used.
Fresh grated Parmesan cheese gives the best flavor.
Serving: 1 Serving Calories: 222 kcal Carbohydrates: 29 g Protein: 10 g Fat: 7 g Saturated Fat: 3 g Cholesterol: 28 mg Sodium: 1462 mg Potassium: 171 mg Fiber: 3 g Sugar: 7 g Vitamin A: 6870 IU Vitamin C: 6 mg Calcium: 148 mg Iron: 5 mg
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