Slow Cooker Spinach Ravioli Soup 

 Originally Written: September 9, 2009

By  Hanna Trafford

mushroom-ravioli-soup-pictureThis recipe is so easy, I am sure you will just love it! And you can make the vegetables stock ahead of time – even freeze it for future easy meals. I have tried this with other pastas and it makes a different soup each time.

Slow Cooker Spinach Ravioli Soup

2 cups of fresh spinach, coarsely chopped

1 cup of thawed peas

1 cup of thinly sliced mushrooms

¼ teaspoon of salt

1 package of frozen cheese ravioli, cooked

Vegetable stock:

2 each, carrots and ribs celery, chopped

2 onions, chopped

1 plum tomato

3 cloves of garlic, halved

1 package of dried mixed mushrooms

¼ teaspoon each salt and pepper

2 bay leaves

Directions for Vegetable Stock:

In slow cooker, combine carrots, celery, onions, tomato, garlic, mushrooms, salt, pepper and bay leaves and 7cups of water. Cover and cook on low until vegetables are soft and the flavour is to your satisfaction. Strain into a saucepan, pressing vegetables to extract liquid.

Bring stock to boil over medium heat. Add spinach, peas, mushrooms and salt – simmer until spinach is wilted.

Divide ravioli among 4 soup bowls, ladle soup over top.

You will have to agree that this is one of the easiest recipes you have seen! Try it and let me know how you liked it – your comments, suggestions and experiences are always welcomed!


Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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