Crock Pot Ravioli Soup

This Crock Pot Ravioli Soup is a hearty and comforting recipe, which includes cheese-filled ravioli and cannellini beans. It’s a no-fuss take on the classic, ready in about 8 hours and 25 minutes.

Crock Pot Ravioli Soup Ingredients

• 1 medium onion, diced
• 2 large carrots, peeled and diced
• 14.5 ounce can cannellini beans, drained
• 6 cups chicken or vegetable stock
• 14.5 ounce can diced tomatoes
• 1 jar Bertolli Tomato & Basil Pasta Sauce
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 9 ounces fresh cheese-filled ravioli

How To Make Crock Pot Ravioli Soup

1. Add the base ingredients: Add the onion, carrots, stock, diced tomatoes, pasta sauce, basil, oregano, thyme, and parsley to a 5-quart or larger slow cooker. Mix well and season with salt and pepper to taste.
2. Cook the soup: Cover and cook on low for 8 hours or on high for 4 hours.
3. Add the ravioli: About 10 minutes before serving, stir in the cheese-filled ravioli and cook on high for another 8-10 minutes until tender.

Recipe Tips

• Can I use frozen ravioli?
  Yes, just add a few extra minutes to the final cooking time to ensure they cook through.
• How to make it vegetarian:
  Use vegetable stock instead of chicken stock for a fully vegetarian soup.
• How to thicken the soup:
  If you prefer a thicker texture, mash some of the beans before adding them or reduce the broth slightly.
• Best type of ravioli to use:
  Fresh cheese-filled ravioli works best, but you can substitute with your favorite variety.
• Can I make it spicy?
  Add red pepper flakes or a pinch of cayenne for a spicy kick.

What To Serve With Ravioli Soup

This rich and filling soup pairs well with simple sides like:

• Crusty garlic bread
• Caesar salad
• Roasted vegetables
• A light Italian antipasto plate

How To Store Ravioli Soup

Refrigerate:
Store leftovers in an airtight container in the fridge for up to 3 days.

Freeze:
Freeze the soup without the ravioli for best texture. Add fresh ravioli when reheating.

Ravioli Soup Nutrition Facts

• Calories: 378 kcal
• Fat: 3.6g
• Cholesterol: 17.6mg
• Sodium: 1195.1mg
• Carbohydrates: 73.3g
• Fiber: 18.2g
• Sugar: 29.2g
• Protein: 13.2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use meat-filled ravioli instead of cheese?
Yes, meat-filled ravioli will also work and add a heartier flavor.

Why is my ravioli falling apart?
Avoid overcooking the ravioli; add it just before serving and cook for no more than 10 minutes.

Can I cook this on the stovetop instead?
Yes, simmer the base ingredients for 30-40 minutes, then add ravioli and cook for 5-7 minutes.

How do I make this soup creamier?
Stir in a splash of heavy cream or a dollop of ricotta before serving.

Try More Recipes:

• Crock Pot Potato Soup With Velveeta
• Crock Pot Potato Soup With Cream Cheese
• Crock Pot Potato Leek Soup

Crock Pot Ravioli Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

8

hours 

10

minutes

Calories

378

kcal

A hearty and no-fuss soup loaded with cheese ravioli, beans, and vegetables—perfect for busy weeknights.

Ingredients

• 1 medium onion, diced
  

• 2 large carrots, peeled and diced
  

• 14.5 ounce can cannellini beans, drained
  

• 6 cups chicken or vegetable stock
  

• 14.5 ounce can diced tomatoes
  

• 1 jar Bertolli Tomato & Basil Pasta Sauce
  

• 1 teaspoon dried basil
  

• ½ teaspoon dried oregano
  

• ¼ teaspoon dried thyme
  

• 1 teaspoon dried parsley
  

• Salt and pepper to taste
  

• 9 ounces fresh cheese-filled ravioli

Directions

• Add the onion, carrots, stock, diced tomatoes, pasta sauce, and seasonings to a slow cooker. Stir well.
  
• Cook on low for 8 hours or on high for 4 hours.
  
• Add ravioli and cook on high for 8-10 minutes until tender.
  
• Serve hot and enjoy!