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Crockpot Ravioli Lasagna Soup

Close-up of rich crockpot ravioli lasagna soup topped with melted cheese, Parmesan, and fresh basil.
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Make this easy dump and go soup in your slow cooker for a hearty, cheesy meal that tastes like lasagna but requires minimal cleanup.

Ingredients

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  • 1 pound frozen cheese ravioli
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) can tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream (optional, for richness)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil, chopped (for garnish)

Instructions

  1. Place the frozen ravioli, marinara sauce, tomato sauce, chicken broth, Italian seasoning, garlic powder, salt, and pepper into your slow cooker.
  2. Stir all ingredients together until combined.
  3. Cover the slow cooker and cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours. Do not overcook, or the ravioli may become mushy.
  4. About 15 minutes before serving, stir in the heavy cream, if using.
  5. Stir in the mozzarella cheese until melted and the soup is creamy.
  6. Ladle the soup into bowls. Top each serving with grated Parmesan cheese and fresh basil.

Notes

  • For a meatier version, brown 1 pound of Italian sausage and drain the fat before adding it to the slow cooker with the other ingredients.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 30 minutes of cooking.
  • Use your favorite type of filled pasta, such as meat or spinach ravioli, instead of cheese.

Nutrition

Find it online: https://delicerecipe.com/crockpot-ravioli-lasagna-soup/