This slow cooker tomato basil ravioli soup is the epitome of comfort food. With minimal effort, you can have a flavorful and satisfying meal ready to enjoy. The combination of marinara sauce, diced tomatoes, and aromatic spices creates a rich base, while the addition of cheese ravioli and fresh spinach adds heartiness and nutrition.
Ingredients:
- 1 24 oz jar of marinara sauce
- 4 cups vegetable broth
- 1 9 oz package refrigerated cheese ravioli
- 1 14
- 5 oz can diced tomatoes, undrained
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup fresh spinach leaves
- 1/4 cup grated Parmesan cheese, for serving
Instructions:
In a slow cooker, combine marinara sauce, vegetable broth, diced tomatoes, dried basil, garlic powder, and black pepper
Stir well to combine
Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours
About 30 minutes before serving, add the refrigerated cheese ravioli and fresh spinach leaves to the slow cooker
Stir gently to incorporate
Cover and continue cooking for 30 minutes, or until the ravioli are tender
Serve hot, garnished with grated Parmesan cheese
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