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 322322 cal
pro 13 g13g pro
total fat 7 g7g total fat
sat. fat 00 sat. fat
carb 53 g53g carb
fibre 4 g4g fibre
chol 25 mg25mg chol
sodium 511 mg511mg sodium
% RDI: -
calcium 66 calcium
iron 2525 iron
vit A 2222 vit A
vit C 88 vit C
folate 6565 folate

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 chopped2 cups packed fresh spinach, coarsely chopped
  • 1 cup thawed peas 1 cup thawed peas
  • 1 cup thinly sliced mushrooms 1 cup thinly sliced mushrooms
  • 1/4 tsp salt 1/4 tsp salt
  • 1 pkg (454 g) frozen cheese ravioli , cooked1 pkg (454 g) frozen cheese ravioli, cooked
  • Vegetable Stock:
  • 2 carrots , chopped2 carrots, chopped
  • 2 celery stalks , chopped2 celery stalks, chopped
  • 2 onions , (with skin) chopped2 onions, (with skin) chopped
  • 1 plum tomato 1 plum tomato
  • 3 cloves garlic , halved3 cloves garlic, halved
  • 1 pkg (14 g) dried mixed mushrooms 1 pkg (14 g) dried mixed mushrooms
  • 1/4 tsp salt 1/4 tsp salt
  • 1/4 tsp peppercorns 1/4 tsp peppercorns
  • 2 bay leaves 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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