Ravioli Soup

I love soup. But not just any soup. I like soup with a thick, rich broth. A broth you can sop up with some nice bread.

A few years ago, I made some soup from a recipe I found online. It was a tortellini soup, and the family really liked it a lot. I liked it also, but decided to improve on it and give it a richer flavor.



Why is there a picture of Jack Pearson- aka Milo Ventimiglia on my blog about soup? I am glad you asked. If you aren’t caught up on ‘This is Us’, you might want to skip past this part of my blog. First of all, he is nice to look at, so there’s that. Second of all, I am so mad that he was killed in a house fire- well, because of a house fire. Mr. Just About Perfect, gone way too soon. And all because of a faulty switch on a slow cooker.


Ok, I digress. On to my recipe.



Regardless of the cause of the house fire that killed Jack- sigh- I still use my slow cooker. As we know, it is only a TV show- albeit a great one. This one has seen many a meal cooked in it, and this is one of the best.




I am not particular to brand name items, and for the most part we buy store brands on certain staples. For this soup, I use a can of beef broth and a can of veggie broth. You could leave out the beef broth if you desire, but it gives it a richer flavor that I love. I then add a can of tomatoes and green chilis, and a can of tomatoes. You could certainly just use tomatoes if you prefer. Some Italian seasoning, onion and garlic (forgot a pic), cream cheese, parmesan and spinach.

After that has cooked for about 4-5 hours, I add in my ravioli. I have also used tortellini- they are both amazing in this soup.


Once the cream cheese starts melting, I use the back of a wooden spoon to mash the larger pieces up against the side of the pot. I stir pretty frequently.


And here is the finished soup. It is thick and rich, and perfect as a meal all by itself. A side salad and some bread makes it even better.


Ravioli Soup

1 can beef broth

1 can vegetable broth

1 can tomatoes and green chilis

1 can tomatoes

2-3 teaspoons Italian seasoning

1 pkg cream cheese-cubed

1-2 T grated parmesan cheese

1/4 cup chopped onions

1-2 cloves garlic finely chopped

1/2-1 9 oz bag spinach- I used 1/2 a bag here

1 bag frozen ravioli or tortellini- I used about 20-25 oz bag

grated cheese for top

Place all ingredients in slow cooker except for pasta. Cook on low 4-5 hours, stirring occasionally, and mashing cream cheese onto the side to mix in. After 4-5 hours, stir pasta in, and cook about 1 1/2 hours on low. Sometimes I turn to high the last 30 minutes, just to make sure it is nice and hot. Serve in bowl- or bread bowl would be awesome- with a nice side salad. Top with grated cheese if desired.


This soup is really hard to mess up. It is not a ‘set it and forget it’ soup, as it does need some stirring, and the pasta should be added close to the end or it gets too mushy. But you can make it your own by adding some meat, or using two cans of veggie broth to make it vegetarian. I usually add just a little water the last 30 minutes so it isn’t too thick, but you certainly don’t have to.

Even the kids love this one!


Sigh. Poor Jack….