Crockpot Tomato Basil Soup

This post may contain affiliate links. Please read my disclosure policy.

A simple crockpot tomato-basil soup made in the slow cooker with cheese-filled ravioli, spinach, and Parmesan cheese.

As you can probably imagine with running a food blog we have a lot of leftovers at my home! I’ll generally work through a recipe several times before I’m ready to share it with you all and with only 3 eaters we’ll usually eat a meal for several days. This soup, however, has disappeared the same day (or next afternoon at the latest) every time I’ve made it.

I know I’ve told you all how much my 2 year old loves salad (especially this one!), but I think this soup is his new favorite meal. Ever. I had no idea he liked ravioli (how have I never made it for him?!) but he is absolutely crazy about it! And as much as the husband and I love this soup, he can seriously out eat us.

When I was ready to take pictures of this, he had to sit with me eating a bowl while I took the pictures. A couple hours later when his dad came home for dinner he ate another huge bowl. Late night snack? You guessed it…another bowl!

I was originally inspired to make a tomato-basil ravioli soup by a soup from a local sandwich shop called Kneaders. My sister used to work there and one time when we were over visiting my family she brought home a huge carton of their tomato-basil ravioli soup with some bread. The babe and I devoured it. Since then I’ve been craving it and new it was time to replicate the recipe!

This one isn’t exactly the same and I added spinach to it (because I can’t NOT add some extra nutrition to a meal ever).

Using roasted tomatoes (canned) gives you the flavor as if you’d spent the time to actually roast your own tomatoes. They add so much flavor with incredible ease! Crockpot Tomato Basil Ravioli

Delicious and simple slow cooker tomato basil ravioli soup I made a note of this in the recipe, but this soup is pretty thick and hearty! If you like a thinner tomato basil base, it’s super easy to add in some more chicken or vegetable broth. Add additional broth to your personal preference. You may also want to slightly increase seasonings depending on how much extra broth you add.

You can also choose how much ravioli you add in. I tried adding in different amounts, but I like it best when you can have a bit of ravioli in just about every bite. You’ll have to kind of “slice” the ravioli’s with the side of your spoon (unless you can find mini raviolis; I never can!) and then you get some in just about every bite of soup. If you’d rather have less ravioli to soup ratio start with a small amount of the bag, stir it in, and then judge if you want some more. No need to cook the ravioli first — the slow cooker will do that for you too! 🙂

And the parmesan cheese on top? The best!!

Slow Cooker Tomato Basil Ravioli Soup

 

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Crockpot Tomato Basil Soup

5 from 4 votes
A simple crockpot tomato-basil soup made in the slow cooker with cheese-filled ravioli, spinach, and Parmesan cheese.
Print Recipe

Crockpot Tomato Basil Soup

5 from 4 votes
A simple crockpot tomato-basil soup made in the slow cooker with cheese-filled ravioli, spinach, and Parmesan cheese.
Course Dinner
Cuisine American
Keyword Crockpot Tomato Basil Soup
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6
Calories 326kcal
Author Chelsea
Cost $6.85

Ingredients

  • 2 cans (14.5 ounces EACH) fire-roasted diced tomatoes with seasonings the fire-roasted adds so much flavor!!
  • 2 cans (10.75 ounces EACH) tomato soup
  • 3 tablespoons tomato paste
  • 1/2 cup minced yellow onion
  • 2 teaspoons minced garlic
  • 1 tablespoon white sugar
  • Handful of fresh basil leaves (~1/4-1/3 cup) chopped or 3/4 tablespoon dried basil
  • 1 bay leaf
  • 2 teaspoons Italian seasoning
  • 3-4 cups chicken broth or vegetable broth
  • Salt and pepper to taste
  • 3/4 cup heavy cream
  • 1 cup packed spinach
  • 1/2 to 1 full package (25 ounce package) frozen 5-Cheese Ravioli minis if you can find it!
  • 1/2 cup freshly grated Parmesan cheese
  • Optional: fresh basil for topping

Instructions

  • Spray a large crockpot with nonstick spray. (The crockpot I use is 6 quarts).
  • Pour in the cans of diced tomatoes (don't drain), tomato soup, and tomato paste. Add in the onion, garlic, sugar, basil, bay leaf, Italian seasoning, and chicken or vegetable broth (3 for a thicker soup, 4 for thinner).
  • Cover and cook on low for 5-7 hours or high for 2-3-1/2 hours. Take out the bay leaf and then carefully transfer the mixture in batches to a blender or food processor.
  • (I used a Blendtec and did it in 2 batches) Blend or pulse until completely smooth. Pour back into the slow cooker. (Alternatively you can use an immersion blender.)
  • Season with salt and pepper and stir in the heavy cream.
  • Add in the packed spinach and ravioli. (If you can find mini frozen ravioli's, use those). No need to cook the ravioli first.
  • Cover the slow cooker and turn up to high.
  • Cook for 10 minutes or until the raviolis are cooked through. I prefer this soup really thick and each bite filled with ravioli, but you may like a thinner soup with less ravioli so add the ravioli slowly to your desired preference and add additional chicken or vegetable broth if desired.
  • Top each bowl with Parmesan cheese and additional fresh basil if desired.

Recipe Notes

Cook time varies on the temperature you use (low or high).

Nutrition Facts

Calories: 326kcal

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Nutrition facts in crockpot tomato basil soup

Soup highly adapted from this Tomato Basil Recipe.

More delicious crockpot soups:

 

Crockpot healthy quinoa minestrone

 

Slow Cooker Sweet Potato, Quinoa, and Chicken Soup

 

Crockpot Kale, White Bean, and Quinoa Soup

 

Crockpot Salsa Verde Soup

SUPER simple and delicious slow cooker tomato basil ravioli soup
FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating




10 Comments

  1. 5 stars
    I have never made any kind of soup before from scratch until now. I made this for a group meeting and these ladies cleared the whole pot!! It was AMAZING!! Thank you for sharing!!

  2. 5 stars
    This was sooooo good! Definitely making it again 🙂 I didn’t add spinach cause I didn’t have any. And I used fresh ravioli instead of frozen. but seriously, this is my new favorite soup.

    1. Yay!! I’m so glad to hear you enjoyed this! And that you were able to make it work! Sounds delicious! 🙂

  3. 5 stars
    Trader Joe’s makes mini ravioli’s! They are not frozen but dried. I used them this evening and they were excellent!

    1. Ahh that sounds delicious!! So glad you were able to make this work and that you loved it! Thanks for your comment! 🙂

  4. 5 stars
    I did found the mini raviolis at Smiths food store. Family loved it. I don’t see the nutritional info on it. Thank you

    1. I’m not sure how many calories the mini raviolis are that you have; they should be somewhere on the package! Glad the family enjoyed the soup!

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.