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Slow cooker ravioli soup is a one-pot wonder that is beyond easy to make. This hearty soup features pillows of soft ravioli and veggies all in a tomato based broth. It has so much great flavor even your picky eaters will beg for seconds.
Clearly, my slow-cookers are the darlings of my kitchen. They are featured in most meals I make. I photograph and post them on social media more than my own children. Clearly, I subscribe to the theory that slow cooking is the easiest way to get dinner on the table.
This slow cooker tomato ravioli soup recipe is one that has really put my slow cookers see often. It has become a family favorite.
The best part is that the cook time is pretty flexible. If you need to move mealtime up or back by an hour, it will still be great! It's an easy dinner to warm up a cold day, yet also the perfect recipe for a summer Sunday afternoon.
📝Shopping listJump to recipe card with exact quantities and full nutrition facts
To make the easy crockpot ravioli soup you will need:
- Broth - vegetable, chicken, or beef broth all work
- Tomato Sauce
- Diced Tomato- I use canned tomatoes
- Spinach - fresh or frozen (see recipe card below for conversion)
- Onion and pepper blend - I use a frozen blend
- Basil - Dried
- Salt and black pepper
- Ravioli - frozen kind
To make this slow cooker soup, add all ingredients other than ravioli and fresh spinach into your crockpot. Cover and cook on low heat for 5-7 hours.
About 30 minutes prior to serving, add fresh spinach and frozen ravioli. Once ravioli is cooked through, serve promptly.
This easy crock pot ravioli soup is a full meal on its own. It is great served with a side salad, some crusty bread, and a baked potato. If you a looking for a fuller meal, it goes really well with chicken parmesan. It is also delicious with some freshly grated parmesan cheese on top.
Left overs can be stored in an airtight container or bag. Refrigerated leftovers will stay good for 3-4 days, however, the pasta will get mushy as it sits. We don't mind it that way. If you prefer a more al dente pasta, cook the ravioli stovetop and add it in by the bowl. You can store the cooked pasta separately to enjoy in your soup for the next day or so.
While this soup can be frozen, the ravioli will really break apart during defrosting. If you know in advance that you will have leftovers, freeze the pasta separately and add it in when reheating. I always like to put some aside to freeze without the pasta for a rainy day (or cold winter nights!).
😉Hints & hacks
- To make this delicious slow cooked pasta soup even heartier, add some browned ground beef or turkey at the start of cooking. Cannellini beans would also be a great addition!
- Can't find ravioli? Use cheese tortellini for a delicious and perfect soup substitution.
- I prefer cheese ravioli, but meat or spinach ravioli make for delicious soup as well.
- If you want to add a more Italian flavor, add some Italian seasoning at the start of cooking time.
- If you prefer fresh vegetables to frozen, you can substitute the frozen onion and pepper blend with one small onion, one red pepper, and one green pepper.
- Mini ravioli goes really well in this recipe as does standard size.
- If you prefer to use frozen spinach, this can be added right in the beginning.
- In the market for a new crockpot? My new one is my most favorite thing!
- Easy dinner idea: use a slow-cooker liner when making this dish. You will have almost zero clean-up to deal with.
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Lazy Slow Cooker Ravioli Soup Recipe
- measuring cups and spoons
- Knife and cutting board
- 4 cups Chicken or Vegetable Broth
- 29 oz Tomato Sauce I used canned
- 14.5 oz Diced Tomato
- 2 cups Spinach fresh is great when available but frozen works too
- 12 Oz onion and pepper blend available in the freezer section of your grocery store.
- 1 teaspoon Dried Basil
- .5 teaspoon Thyme
- 6 cloves Garlic
- 1 teaspoon Oregano
- Salt and Pepper to taste, if needed
- 20 oz round frozen ravioli
- Add slow cooker liner, if using
- Add all ingredients but fresh spinach and ravioli4 cups Chicken or Vegetable Broth, 29 oz Tomato Sauce, 14.5 oz Diced Tomato, 12 Oz onion and pepper blend, 1 teaspoon Dried Basil, .5 teaspoon Thyme, 6 cloves Garlic, 1 teaspoon Oregano
- Cook for 6 hours on low. Can switch to warm after 6 hours if you need more time.
- Add frozen ravioli and spinach about 30 minutes prior to serving.2 cups Spinach, 20 oz round frozen ravioli
- Salt and pepper to taste if needed prior to servingSalt and Pepper to taste, if needed