Ravioli and Tomato Soup

It is getting warmer here, in general. Occasionally we still have rainy chilly days as spring gets its gears moving. We had one of those days recently, and this soup was perfect that day. It also happened to fall on one of my harder days of work (there is a student who is a bit challenging….), so it was nice to come home to comfort food. All we had to do was throw some ravioli in boiling water and put it in a bowl. We’re also filing this recipe away for a good freezer meal. It makes a bunch, and you could even store the soup separate from the ravioli and keep your options open for future meals.

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This slow cooker recipe requires about 30 minutes of prep work, which isn’t bad for a weekday dinner. I’m hoping it’s something I can make with a baby hanging off of me this summer. Haha!

I recommend serving this soup with bread you can mop up the bowl with. Just a suggestion.

Directions for Ravioli and Tomato Soup

Adapted from A Family Feast

  • Parmesan rind (optional)
  • 1 bay leaf
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon dried thyme
  • 3 cups chicken broth
  • 2-28 ounce cans whole (peeled) tomatoes
  • Oil
  • Salt and pepper
  • All-purpose seasoning
  • 1/2 teaspoon paprika
  • Sprinkle of red pepper flakes
  • 2 cups diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 Tablespoon minced garlic
  • 4 Tablespoons tomato paste
  • 1/4 cup white wine
  • 1 pound ravioli (I used chicken with cheese)
  • Shredded Parmesan cheese (optional)

Turn your slow cooker to low heat. Add the Parmesan rind, bay leaf, basil, thyme, chicken broth, and canned tomatoes (including juice).

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In a large skillet, add some oil with the carrots, celery, and onion.

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After a few minutes when the vegetables have softened, add some salt, some pepper, all-purpose seasoning, paprika, red pepper flakes, and the garlic.

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After 1 minute, stir in the tomato paste.

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After 2-3 minutes, add the white wine and wait 1 more minute before adding the whole mix into the slow cooker.

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If you wish, you can cook on high for 4 hours or low for 6 hours.

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While the soup is finishing, cook the ravioli. Remove the Parmesan rind and bay leaf from the slow cooker.

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Then, spoon out the tomatoes from the soup, along with some of the liquid and other vegetables into a blender. Puree until smooth. Add back into the slow cooker.

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Place some ravioli in a soup bowl, then spoon the tomato soup on top.

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Sprinkle with cheese, if desired. Serve!

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Directions for Ravioli and Tomato Soup (without pictures)

Adapted from A Family Feast

  • Parmesan rind (optional)
  • 1 bay leaf
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon dried thyme
  • 3 cups chicken broth
  • 2-28 ounce cans whole (peeled) tomatoes
  • Oil
  • Salt and pepper
  • All-purpose seasoning
  • 1/2 teaspoon paprika
  • Sprinkle of red pepper flakes
  • 2 cups diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 Tablespoon minced garlic
  • 4 Tablespoons tomato paste
  • 1/4 cup white wine
  • 1 pound ravioli (I used chicken with cheese)
  • Shredded Parmesan cheese (optional)

Turn your slow cooker to low heat. Add the Parmesan rind, bay leaf, basil, thyme, chicken broth, and canned tomatoes (including juice). In a large skillet, add some oil with the carrots, celery, and onion. After a few minutes when the vegetables have softened, add some salt, some pepper, all-purpose seasoning, paprika, red pepper flakes, and the garlic. After 1 minute, stir in the tomato paste. After 2-3 minutes, add the white wine and wait 1 more minute before adding the whole mix into the slow cooker. If you wish, you can cook on high for 4 hours or low for 6 hours.

While the soup is finishing, cook the ravioli. Remove the Parmesan rind and bay leaf from the slow cooker. Then, spoon out the tomatoes from the soup, along with some of the liquid and other vegetables into a blender. Puree until smooth. Add back into the slow cooker. Place some ravioli in a soup bowl, then spoon the tomato soup on top. Sprinkle with cheese, if desired. Serve!

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