Slow Cooker Tomato Ravioli Soup

  • Author: Kate Jackson
  • Prep Time: 15 minutes
  • Cook Time: 8 hours, 10 minutes
  • Total Time: 8 hours 25 minutes
  • Yield: 6-8 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Italian


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)


  1. Put the carrots, onion, tomatoes, broth, bay leaf, oregano and sugar in a slow cooker. Cover and cook on low for 8 hours.
  2. 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.
  3. Add ravioli, turn heat to high and cook until ravioli are tender, about 10 minutes.
  4. 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.