Slow Cooker Italian Chicken Ravioli Soup is the ultimate hearty, flavorful, easy-to-make meal. Packed with tender chicken, plump ravioli pillows, and a rich, Italian spice-infused flavor, this soup is more than satisfying!
Some days you just need soup! It doesn't even matter if it is soup season. This one-pot meal fits the bill perfectly! The whole family will be begging for seconds.
To make this amazing slow cooker soup you will need these simple ingredients available in any grocery store:
- boneless chicken breasts - boneless, skinless chicken thighs work too
- ravioli - fresh or frozen
- canned diced tomatoes - with Italian spices, if available
- carrot - diced
- celery stalk - diced
- small onion - diced
- fresh baby spinach
- Italian dressing mix packet
- Italian seasoning
- chicken stock - or broth
- salt and pepper - to taste
- fresh parsley garnish - optional
- grated parmesan garnish - optional
This recipe is a family favorite in cold weather, just like homemade chicken noodle soup. It is perfect any night of the week in the winter months.
This great recipe involves just a few simple steps:
Preparing your slow cooker
Prepare your slow cooker by coating it in a non-stick agent. Any nonstick cooking spray or oil will work. Olive oil and avocado oil are my go-to coatings.
NOTE: some slow cooker inserts come with a nonstick surface. Use of a non-stick agent is still suggested. However, oil is sometimes recommended rather than spray to protect the longevity of the non-stick surface. Check the manual for your slow cooker if you have any concerns.
Alternatively, you can choose to use a slow cooker liner.
🍗Place chicken into the bottom of the greased slow cooker.
🍗Add in all remaining ingredients, other than tortellini and spinach.
🍗Cover and cook on low heat for 6-8 hours or on high for 4-6 hours of cooking time.
🍗About 15 minutes before serving, remove chicken and add ravioli* into the hot soup.
🍗Shred chicken into bite sized pieces. This can be done with two forks, a potato masher or even a hand held blender.
🍗Stir shredded chicken back into your slow cooker.*
🍗Just before serving, stir in baby spinach leaves. It may be difficult to add in all spinach at one time. The spinach will shrink very quickly as it cooks (see hints section below for more information on spinach in this soup)
🍗Top with shredded parmesan cheese and freshly chopped parsley (if desired) when serving.
The flavorful chicken broth in the hearty soup is wonderful soaked up by some crusty bread! Just add a small side salad and you have a perfectly well-rounded meal.
Some additional great accompaniments include:
- Pasta -This soup can easily be turned into slow cooker chicken tortellini soup by substituting cheese tortellini for ravioli. (As you can see in the pictures, I do this often!).
- Meat - Use chicken thighs in place of breasts. Or, use bone-in chicken pieces for a richer tasting broth.
- Vegetables -Frozen vegetables can be used in place of the fresh vegetables in this recipe. Add fresh kale in place of fresh spinach for a different texture and nutrient boost.
- Seasoning - trade oregano, thyme, and rosemary for Italian seasoning.
- Broth - trade chicken broth for beef or vegetable broth
If you love this recipe, please let me know in the comment section below!
Store leftovers of your easy chicken ravioli soup in an airtight container or zip top bag. They will last 3-4 days in the refrigerator.
Alternatively, you can freeze this hearty comfort food for 3-4 months. Just keep in mind that your pasta may change texture a bit upon defrosting.
Store leftovers in meal-sized portions for easy, next day reheat-and-eat. One of the great things about this recipe is how much your whole family will love the delicious leftovers.
😉Hints & hacks*
- To keep things extra lazy, purchase carrots, celery and onion already cut. They are usually available in the fresh vegetable section of the market as well as the frozen section. Both fresh vegetables and frozen work perfectly well in this delicious recipe.
- Using all the ravioli and all the shredded chicken in this soup will give it a stew-like consistency. If your perfect meal contains more savory broth than the original recipe, use less pasta and/or less shredded chicken.
- Leftover chicken from this recipe is perfect for making homemade chicken salad.
- The perfect way to store leftovers of this slow cooker recipe is in individual serving-sized containers. This makes for easy grab-and-go meals on busy nights.
- I always recommend the use of a slow cooker liner. Of course, this is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
- In the market for a new slow cooker? I love mine.
- Don't forget to plug your slow cooker in and turn it on! 😏
To keep spinach from becoming fully wilted and dark in color, turn off your slow cooker before adding it. Once your the spinach is fully incorporated into the soup, serve promptly.
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Slow Cooker Italian Chicken and Ravioli Soup
- 4 quart or larger slow cooker
- Knife and cutting board
- 2 forks (or other equipment for preferred method of shredding chicken)
- 2 large boneless chicken breasts
- 10 oz ravioli fresh or frozen
- 14.5 oz can diced tomatoes with all liquid. Italian flavoring a plus
- 1 large carrot diced
- 1 celery stalk diced
- 1 small onion diced
- 8 oz fresh baby spinach
- 7 oz Italian dressing mix packet
- 1 tablespoon Italian seasoning
- 8 cups chicken stock or broth
- salt and pepper to taste
- fresh parsley garnish, optional
- grated parmesan garnish, optional
- place 2 large boneless chicken breasts in greased slow cooker
- add in 14.5 oz can diced tomatoes, 1 large carrot, 1 celery stalk, 1 small onion, 7 oz Italian dressing mix packet, 1 tablespoon Italian seasoning, 14.5 oz can diced tomatoes , and 8 cups chicken stock .
- stir to combine, cover, and cook on low heat for 6-8 hours or high heat for 4-6 hours
- add in salt and pepper to taste, if needed
- 15 - 30 minutes prior to serving, remove chicken and stir in tortellini
- shred the chicken and return as much or as little as you want back to the slow cooker.
- Once tortellini is cooked to al dente, stir in spinach and allow it to wild for 5 minutes
- top with freshly chopped parsley and grated parmesan (optional) by the bowl, if desired.