Slow Cooker Ravioli Soup – Loaded with vegetables, cheese-stuffed ravioli! So good, grab a piece of bread and let’s dig in!
Course:
Main Course, Soup
Cuisine:
American
Keyword:
ravioli, slow cooker, soup
Servings: 6servings
Calories: 378kcal
Author: Chelsea @ Gal on a Mission
Ingredients
1medium oniondiced
2large carrotspeeled and diced
14.5ouncecan cannennili beansdrained
6cupschicken or vegetable stock
14.5ouncecan diced tomatoes
1Jar Bertolli Tomato & Basil Pasta Sauce
1teaspoondried basil
½teaspoondried oregano
¼teaspoondried thyme
1teaspoondried parsley
salt and pepperto taste
9ouncesfresh cheese-filled ravioli
Instructions
Add the onion, carrots, stock, diced tomatoes, pasta sauce, basil, oregano, thyme, and parsley to a 5-quart or larger slow cooker. Mix the ingredients together. Taste and add salt and pepper.
Cook on low for 8 hours or on low for high for 4 hours.
Add the ravioli into the soup and cook for another 8-10 minutes on high.
Recipe Notes
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.
Nutrition Facts
Slow Cooker Ravioli Soup
Amount Per Serving
Calories 378Calories from Fat 32
% Daily Value*
Fat 3.6g6%
Cholesterol 17.6mg6%
Sodium 1195.1mg52%
Carbohydrates 73.3g24%
Fiber 18.2g76%
Sugar 29.2g32%
Protein 13.2g26%
* Percent Daily Values are based on a 2000 calorie diet.