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