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Slow Cooker Spinach Ravioli Soup

Category: Soups

 Ingredients List

  • 2 cups (500 mL) packed fresh spinach, coarsely chopped
  • 1 cup (250 mL) thawed peas
  • 1 cup (250 mL) thinly sliced mushrooms
  • 1/4 tsp (1 mL) salt
  • 1 pkg (454 g) frozen cheese ravioli, cooked
  • ~~~~~ Vegetable Stock ~~~~~
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 onions, (with skin) chopped
  • 1 plum tomato
  • 3 cloves garlic, halved
  • 1 pkg (14 g) dried mixed mushrooms
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) peppercorns
  • 2 bay leaves

 Directions

vegetable stock: In slow cooker, combine carrots, celery, onions, tomato, garlic, dried mushrooms, salt, peppercorns, bay leaves and 7 cups (1.75 L) water. Cover and cook on low until flavourful and vegetables are soft, 6 to 8 hours. Strain into clean saucepan, pressing vegetables to extract liquid.

Bring stock to boil over medium-high heat. Add spinach, peas, mushrooms and salt; simmer until spinach is wilted.

Divide ravioli among 4 bowls; ladle soup over top.

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