Slow Cooker Beef and Ravioli Soup

Hearty tomato soup with beef, spinach, herbs and four cheese ravioli in every bite!

It was one month ago today that fall officially began, but soup has been on our menu long before that.

I don’t friends. Is it just me or is there something about a good-hearty bowl of soup that just makes you feel good all over?

I’m definitely a soup kind of girl-especially when the temperatures begin to drop. But my favorite kinds of soup are those I can make in my slow cooker.

I mean who doesn’t love easy, right?

And being able to throw all the ingredients into one pot and turn it on low and be done…well that’s what I call easy!!

Of course, technically this soup isn’t a one-pot recipe.

Because I actually brown the ground beef in another pot.

And when that’s browned I saute the onion, celery, and garlic just to draw out all their yummy goodness.

And THEN that all goes in the slow cooker, along with some other healthy stuff. Like organic crushed tomatoes, and tomato paste, and PLENTY of herbs!!

Now it’s time for some ‘low and slow’ cooking.


Puffy Lux

That’s the secret to this good for you soup turning out so darn good. Now I’m not saying it won’t be delicious if you have to speed things up a bit either.

I have made this soup in my dutch oven too when I’m crunched for time, and it’s yummy too!

But either way…you really must follow this one little tip!

Top with fresh basil and parmesan cheese!

FRESH is BEST and an ABSOLUTE necessity if you want to bring this soup over the TOP!!!

You can serve this Slow Cooker Beef and Ravioli Soup all by itself for lunch or dinner, or add a big chunk of crusty bread or your favorite crackers for dipping!

Here’s the full recipe!

Slow Cooker Beef and Ravioli Soup

A hearty tomato soup filled with beef, herbs, spinach and four cheese ravioli in every bite!

Course Soup
Cuisine Italian
Keyword beef, soup, tomato
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8


  • 1 lb ground beef
  • 1 6 oz can tomato paste
  • 1 28 oz can crushed tomatoes
  • 4 cups low sodium beef broth
  • 1 onion diced
  • 3 stalks celery diced
  • 3 cloves garlic minced
  • 1 Tablespoon olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 20 oz bag frozen four-cheese ravioli thawed
  • 2 cups fresh baby spinach
  • 1/2 cup half and half (optional)
  • 1/2 cup Fresh Parmesan cheese shredded
  • Basil leaves (for serving)


  1. Brown ground beef in a dutch oven or skillet. Drain and pour into a 6-quart slow cooker. Add olive oil to the dutch oven or skillet. Add in onion and celery. Saute on medium heat for 3-4 minutes. Add in garlic. Saute for 1 minute more. Pour onion, garlic, and celery into the slow cooker. Add in crushed tomatoes, tomato paste, beef broth, herbs, and salt and pepper. Turn slow cooker on low and cook for 2-3 hours on high or 4-5 hours on low. Add in spinach, ravioli, and cream and cook for 20 minutes more. Serve with fresh Parmesan and basil.

Since there’s only the two of us for meals usually, I like to make a big batch of this soup and freeze it for later.

Sometimes I’ll even make it up without the spinach and ravioli and when I thaw the soup I just add it then. Either way, it freezes well so make some extra!

I hope you enjoy today’s recipe!


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3 thoughts on “Slow Cooker Beef and Ravioli Soup”

  1. This looks warm and tasty. Been craving soup but with this diet I’m coming up empty handed with ideas. I need to keep thinking on it because you’d be amazed at all the creative things I’ve been making. Never realized how much fun you can have with types of meat, spice and cheese.

    I saved this for later would love to try it over the winter. I’d have to skip the ravioli though because removing grains has been a huge game changer and I’m starting to question why I would add them back.

    Your recipes always look so easy and tasty and soup is simply the best for this time of year.

    1. Oh, I know exactly what you mean, Carole! I lost a little over 50 lbs a few years back by cutting back on sugars and carbs and eating more of a plant-based, lean protein diet. I still work at it but every once in awhile I like to treat myself. As for this recipe-you could definitely leave out the ravioli. It would be the perfect beefy tomato soup! I just love all the herbs and spinach with the tomato broth!! Thanks for saving. I hope you enjoy when you can.

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