Slow Cooker Vegetable Soup with Meatballs and Ravioli
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Slow Cooker Vegetable Soup with Meatballs and Ravioli calories by ingredient
Introduction
A hearty soup full of vegetables (improvise with what you have on hand!), turkey meatballs and Ravioli/tortelini A hearty soup full of vegetables (improvise with what you have on hand!), turkey meatballs and Ravioli/torteliniNumber of Servings: 8
Ingredients
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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
Tips
Make this to your own personal taste by adding your favorite vegetables.
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
Serving Size: 8