Slow Cooker Spinach Ravioli Soup

Slow Cooker Spinach Ravioli Soup 150 Image by: Slow Cooker Spinach Ravioli Soup 150 Author: Canadian Living

The base for this soup is a flavourful, homemade vegetable stock, made simple by putting your slow cooker to use. You'll never reach for store-bought again!

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2009

Ingredients

  • 2 cups packed fresh spinach coarsely chopped
  • 1 cup thawed peas
  • 1 cup thinly sliced mushrooms
  • 1/4 teaspoon salt
  • 1 pkg (454 g) cheese ravioli cooked
Vegetable Stock:
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 onions (with skin) chopped
  • 1 plum tomato
  • 3 cloves garlic halved
  • 1 pkg (14 g) dried mixed mushrooms
  • 1/4 teaspoon salt
  • 1/4 teaspoon peppercorns
  • 2 bay leaves

Method

vegetable stock: In slow cooker, combine carrots, celery, onions, tomato, garlic, dried mushrooms, salt, peppercorns, bay leaves and 7 cups (1.75 L) water. Cover and cook on low until flavourful and vegetables are soft, 6 to 8 hours. Strain into clean saucepan, pressing vegetables to extract liquid.

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

Divide ravioli among 4 bowls; ladle soup over top.

More ravioli recipes:

Nutritional facts Per serving: about

  • Sodium 511 mg
  • Protein 13 g
  • Calories 322.0
  • Total fat 7 g
  • Cholesterol 25 mg
  • Saturated fat trace
  • Total carbohydrate 53 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 65.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Spinach Ravioli Soup

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