Slow Cooker Vegetable Soup with Meatballs and Ravioli

Name: Slow Cooker Vegetable Soup with Meatballs and Ravioli Recipe
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Yield: 8
Ingredients: 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

Minutes to Prepare: 30
Minutes to Cook: 300

Number of Servings: 8

Ingredients

1/2 cup chopped carrots2-3 stalks of celery, chopped1 yellow pepper, chopped1/2 cup zucchini, chopped1/4 red onion, chopped1 clove Garlic, minced1 cup spinach, fresh, cut in ribbons2-3 Red Potatoes, peeled and diced28 oz Cento Chef's Cut Tomatoes with Basil Leaf1 14 oz can Vegetable Broth 1 T Worchestershire sauce1 tsp dried Oregano1 tsp Parsley, dried 1 tsp Basil, dried1/4 tsp Slap Ya Mama 1/4 tsp sea salt 1/4 tsp Ground Black Pepper2 bay leaves 18 pre-cooked turkey meatballs 1 bag of Rosetto Cheese Ravioli or tortelini

Directions

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

Servings Per Recipe: 8

Nutritional Info 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

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