2cans (14.5 ounces EACH)fire-roasted diced tomatoes with seasoningsthe fire-roasted adds so much flavor!!
2cans (10.75 ounces EACH)tomato soup
3tablespoonstomato paste
1/2cupminced yellow onion
2teaspoonsminced garlic
1tablespoonwhite sugar
Handful of fresh basil leaves (~1/4-1/3 cup)chopped or 3/4 tablespoon dried basil
1bay leaf
2teaspoonsItalian seasoning
3-4cupschicken brothor vegetable broth
Salt and pepperto taste
3/4cupheavy cream
1cuppacked spinach
1/2 to 1 full package(25 ounce package)frozen 5-Cheese Ravioliminis if you can find it!
1/2cupfreshly 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.
Notes
Cook time varies on the temperature you use (low or high).