Well, we made it to the other side of almost all the holidays (I know, I know, New Year’s Eve)…are we tired yet? Happily, merrily, deliciously tired? Are we wishing that somehow dinner would magically cook itself, and that it would be full of warm, tomatoey, cheesy goodness? Well, you DO have to get out the slow cooker and you DO have to put a few things in it, but aside from that, this slow cooker tomato ravioli soup is your post-holiday wish come true!
Start with some good and good for you carrots, some chopped onion and a can of whole tomatoes. Pop them in your slow cooker with some chicken broth, some dried oregano, a pinch of sugar and a few bay leaves. Cover it, turn it on low and go do something else for 8 hours. I recommend a NAP. A long winter’s one.
When you come back, blend all that goodness up in your blender (or better still, right in your slow cooker with an immersion blender, one of my all-time favorite kitchen appliances) until it is nice and smooth and just the right amount of thick. If it needs a little thinning out, pour in a little more chicken broth. Taste and season it up with salt and pepper.
Now crank the heat up to high and add some mini-ravioli – the cute fresh kind you can find in the refrigerated section of your supermarket. Let them cook until they are just done, about 10 minutes. Now, you can serve the soup just like this, or if you like things a little more luxurious you can add in some heavy cream and a little grated parmesan. We are still feeling luxurious around these parts.
In the meantime…slow cooker tomato ravioli soup! It’s what’s for dinner.Print
Easy, warm, satisfying tomato ravioli soup, right from your slow cooker to your bowl!
- 1 cup carrots, peeled and chopped into one inch pieces
- 1 large onion, peeled and chopped
- Two 28 ounce cans whole peeled tomatoes
- 16 ounces chicken broth
- 1 bay leaf
- 1 tablespoon dried oregano
- 2 tablespoons sugar
- Salt and pepper to taste
- One 12 ounce package fresh mini ravioli
- 1/2 cup heavy cream (optional)
- Grated parmesan cheese for garnish (optional)
- Put the carrots, onion, tomatoes, broth, bay leaf, oregano and sugar in a slow cooker. Cover and cook on low for 8 hours.
- Puree mixture in a blender or in the slow cooker with an immersion blender, thinning if needed with a little extra chicken broth. Season to taste with salt and pepper.
- Add ravioli, turn heat to high and cook until ravioli are tender, about 10 minutes.
- The soup can be served as is, or you can add 1/2 cup heavy cream to make it a little more luxurious! Garnish with parmesan cheese and serve.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!