The easiest way to make ravioli soup!Jump to Recipe
Clearly, my slow-cooker is the darling of my kitchen. It is featured in every meal. It is photographed and posted on social media on the regular. Even though it has its “battle scars”, in the form of permanent stains and scratches, it never lacks in spotlight-style attention and standing ovations. I work it hard, but fawn over it like a star. A charmed life, for sure.
But, there is another work-horse that deserves some attention and perhaps even a standing ovation of its own: The Slow Cooker Liner. It is unassuming and almost down right unattractive. It certainly doesn’t improve my photographs in any way. Yet, it always takes the heat (pun intended) and keeps on going.
Without this addition to the slow cooker world, there is a good chance that my Crock-Pot would have been relegated to some old storage closet. Because....Lazy doesn’t just apply to the amount of ingredients that go into a meal or the number of prep steps it takes. Lazy also has a lot to do with clean up. I hate doing dishes (is there anyone who likes it???).
To avoid scrubbing and the up-to-the-elbow washing involved with a large slow-cooker, I faithfully line mine each time I use it and almost always, the slow cooker liner is my lining of choice.
The following recipe is perfect for a slow-cooker liner. Using a liner makes this the easiest way to make ravioli soup. Any one who cooks knows that red sauces and soups can stain and be a total pain to clean up. But not with a liner. Create, eat, toss and then put your clean slow cooker away!
Lazy Ravioli Soup
- 3.5 quart slow cooker or larger
- measuring cups and spoons
- slow cooker liner (optional)
- 4 cups Chicken or Vegetable Broth
- 29 oz Tomato Sauce I used canned
- 3 oz Tomato Paste
- 14.5 oz Diced Tomato
- 2 cups Frozen Spinach
- 12 Oz Frozen onion and pepper blend
- 1 teaspoon Dried Basil
- .5 teaspoon Thyme
- 6 cloves Roasted Garlic
- Oregano I just add a dash because I am not a huge fan, but I imagine a fan would want a bit more.
- Salt and Pepper to taste, if needed
- 20 oz round frozen ravioli
- Almost always my first step: line your slow cooker!
- Add chicken broth, tomato sauce, tomato paste, diced tomato, spinach, pepper and onion, basil, thyme, oregano, and garlic into crock and give it a quick stir to mix
- Cook for 6 hours on low. Can switch to warm after 6 hours if you need more time.
- Add frozen ravioli straight from the freezer about 30 minutes prior to serving. It is best to keep an eye on it during this phase of prep. If you leave your slow cooker on a cook setting for much longer than 40 minutes, the ravioli will start to get mushy
- Salt and pepper to taste if needed.
When the pasta was added, this made a large 6 qt crock pretty full, so feel free to halve if you have a smaller sized crock. I personally was very excited to have enough leftovers for another meal.