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**Slow Cooker Tomato Basil Ravioli Soup

Slow Cooker Tomato Basil Ravioli Soup

  • Cooking Time:

    5-7 hours
  • Servings:



2 T. Unsalted Butter
28 oz. Crushed Tomatoes
14.5 oz. Diced Tomatoes
3 T. Tomato Paste
1 Small Onion, diced
2 Carrots, peeled and chopped
2 T. Italian Seasoning
1 T. Sugar
2 tsp. Minced Garlic
3 c. Chicken Stock
1 Bay Leaf
1/2 c. Half & Half
12 oz. Uncooked Cheese-filled Ravioli
Vegetables of your choice (if desired)

Slow Cooker Tomato Basil Ravioli Soup is so delicious, and PERFECT for those fall and winter days when you just need something to warm the tummy!

  1. Melt butter on LOW heat in a large skillet.  “Sweat” the onions – cooking until translucent but without browning.
  2. Stir in garlic, crushed tomatoes, diced tomatoes, and tomato paste.
  3. Add 2 T. Italian Seasonings, 1 T. Sugar and salt & pepper to taste.
  4. Add carrots in the bottom of a 6-Quart Slow Cooker. Salt & Pepper, if desired.
  5. Pour tomato sauce over top carrots.
  6. Pour in broth and add bay leaf.
  7. Cover and Cook on Low for 4-5 hours.
  8. Remove Bay Leaf and set aside.
  9. Use a hand blender and slightly puree the soup, if desired.
  10. Stir in the half & half and the pasta.
  11. Cover. Cook on High for 30-60 additional minutes, or until ravioli are cooked through.
  12. Pour in soup bowls, sprinkle with freshly grated parmesan cheese and serve with a dollop of sour cream.

Happy Crocking!

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Crock Pot Tomato Basil Ravioli Soup

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10 years ago

Can Tortollini be used in place of the ravioli!

10 years ago

What size crockpot are you using? I think mine is too big

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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