Ravioli Soup

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4 cups chicken or vegetable broth

29 oz tomato sauce

3 oz tomato paste

14.5 oz diced tomato

2 cups frozen spinach

12 oz frozen onion and pepper blend

1 tsp dried basil

.5 tsp thyme

6 cloves roasted garlic


salt and pepper

20 oz round frozen ravioli


1. 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.

2. 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 poton a cook setting for much longer than 40 minutes, the ravioli will start to get mushy. Salt and pepper to taste if needed.

Bon Appetit!

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