Slow Cooker Spinach Ravioli Soup 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


Vegetable Stock:


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


  • Iron 25.0
  • Folate 65.0
  • Calcium 6.0
  • Vitamin A 22.0
  • Vitamin C 8.0
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Slow Cooker Spinach Ravioli Soup