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Slow Cooker Spinach Ravioli Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Slow Cooker Spinach Ravioli Soup

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 322
pro 13 g
total fat 7 g
sat. fat 0
carb 53 g
fibre 4 g
chol 25 mg
sodium 511 mg
% RDI: -
calcium 6
iron 25
vit A 22
vit C 8
folate 65

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!

Ingredients

  • 2 cups packed fresh spinach, coarsely chopped
  • 1 cup thawed peas
  • 1 cup thinly sliced mushrooms
  • 1/4 tsp salt
  • 1 pkg (454 g) frozen 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 tsp salt
  • 1/4 tsp peppercorns
  • 2 bay leaves

Preparation

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 sa< simmer until spinach is wilted.

Divide ravioli among 4 bowls; ladle soup over top.

More ravioli recipes:

Source : Canadian Living Magazine: January 2009

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