Make this hearty, cheesy lasagna soup right in your slow cooker. This dump and go recipe combines the flavors of lasagna with soft ravioli for a simple, family-friendly meal.
Author:cookingbycarla
Prep Time:10 min
Cook Time:4 hours
Total Time:4 hours 10 min
Yield:6 servings 1x
Category:Dinner
Method:Slow Cooking
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 (15 ounce) package refrigerated cheese or meat ravioli
1 (24 ounce) jar marinara sauce
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream or half and half
2 cups fresh spinach, roughly chopped
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese, for topping
Instructions
Place the ravioli, marinara sauce, chicken broth, diced tomatoes, Italian seasoning, garlic powder, salt, and pepper into the basin of your slow cooker.
Stir all ingredients together until they are well combined.
Cover the slow cooker and cook on low for 3 to 4 hours, or on high for 1.5 to 2 hours. The ravioli should be tender.
About 15 minutes before serving, stir in the heavy cream and fresh spinach. Continue cooking until the spinach wilts and the soup is heated through.
Stir in the mozzarella cheese until it melts into the soup, creating a cheesy texture.
Ladle the soup into bowls. Top each serving with grated Parmesan cheese before you serve it.
Notes
For a meatier soup, brown 1 pound of ground Italian sausage or ground beef and drain the fat before adding it to the slow cooker in step 1.
If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the soup during the last 15 minutes of cooking.
Serve this delicious comfort soup meal with crusty bread for dipping.