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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.