Ingredients
The following ingredients have 6 Servings
- 14 oz can Hunt's Garlic Fire roasted diced tomatoes
- 1 medium peeled, onion
- 4 small small carrots cut into medallions
- 1 small bay leaf
- 1/2 teaspoon pepper
- 6 cups vegetable broth
- 3 cups small frozen spinach ravioli
- 1/2 cup finely grated fresh parmesan cheese
- 1 cup fresh baby spinach leaves
Instruction
- Place the peeled onion, diced tomatoes, and sliced carrots into a 4 or 6 quart crock pot.
- Add the bay leaf and black pepper to the crock pot.
- Pour the beef broth over the ingredients and stir
- Cook on high for 3 or 4 hours or until the carrots are tender.
- Remove the onion and bay leaf from the crock pot.
- Add the frozen ravioli to the soup, breaking them apart if needed. Add the spinach at this time. Stir.
- Grate the parmesan cheese into the crock pot and mix to combine.
- Cook an additional 1 hour on high or until the ravioli are heated through.
- Serve with crusty bread or crackers.
