Appetizers / Soups / Salads

Slow Cooker Vegetable Soup with Meatballs and Ravioli takes 30 minutes to prepare.

Slow Cooker Vegetable Soup with Meatballs and Ravioli takes 300 minutes to cook.

Slow Cooker Vegetable Soup with Meatballs and Ravioli makes 8 servings.

The ingredients for Slow Cooker Vegetable Soup with Meatballs and Ravioli are:

1/2 cup chopped carrots
2-3 stalks of celery, chopped
1 yellow pepper, chopped
1/2 cup zucchini, chopped
1/4 red onion, chopped
1 clove Garlic, minced
1 cup spinach, fresh, cut in ribbons
2-3 Red Potatoes, peeled and diced
28 oz Cento Chef's Cut Tomatoes with Basil Leaf
1 14 oz can Vegetable Broth
1 T Worchestershire sauce
1 tsp dried Oregano
1 tsp Parsley, dried
1 tsp Basil, dried
1/4 tsp Slap Ya Mama
1/4 tsp sea salt
1/4 tsp Ground Black Pepper
2 bay leaves
18 pre-cooked turkey meatballs
1 bag of Rosetto Cheese Ravioli or tortelini

Here is how you make Slow Cooker Vegetable Soup with Meatballs and Ravioli:

Add all ingredients except for meatballs and ravioli to slow cooker. Cook on low for 5 hrs. In the last 1/2 hr, prepare meatballs by baking on a cookie sheet for 8 min at 400 and add to mixture. Add Ravioli to pot and let cook for about 10 minutes.Serving Size:?8

The nutritional information for Slow Cooker Vegetable Soup with Meatballs and Ravioli is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 240.0

• Total Fat: 7.9 g
• Cholesterol: 26.3 mg
• Sodium: 861.8 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 3.5 g
• Protein: 17.9 g