Slow Cooker Italian Sausage and Cheese Ravioli Soup
A hearty, comforting soup that combines Italian sausage, tender vegetables, and cheese-filled ravioli in a rich tomato and beef broth base. Perfect for busy weeknights when you want a satisfying meal with minimal prep work. The slow cooker does all the heavy lifting, melding the flavors of Italian seasoning, Parmesan cheese, and navy beans into a restaurant-quality soup. The frozen ravioli cook perfectly in the final 30 minutes, absorbing the savory broth while maintaining their tender texture. This crowd-pleasing recipe feeds six people and pairs beautifully with crusty bread for dipping.
Ingredients
- 1 pound Italian sausage, cooked and sliced
- 12 ounce mixed vegetables
- 2 cans stewed tomatoes, 14.5 oz
- 15 ounce navy beans, drained and rinsedcannellini beans1:1legume
white beans work equally well
- 32 ounce beef broth
- ½ cup onion, diced
- ¼ cup Parmesan cheese, fresh grated
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 20 large frozen cheese and spinach raviolitortellini1:1pasta
similar cooking time needed
Instructions
- 1
Place Italian sausage, mixed vegetables, undrained stewed tomatoes, drained navy beans, beef broth, diced onion, grated Parmesan cheese, salt, pepper, and Italian seasoning into a 4 or 6-quart crock pot
- 2
Stir to combine and cook on high for 2-3 hours
- 3
Add frozen ravioli and cook another 30 minutes until ravioli is heated through
- 4
Grate Parmesan cheese over each serving
Tips
Use pre-cooked Italian sausage to save time, or brown raw sausage in a skillet before adding to the crock pot for deeper flavor.
Don't add the ravioli too early or they'll become mushy - the final 30 minutes is perfect timing.
Serve with extra Parmesan cheese and crusty bread for a complete, satisfying meal.
Good to Know
Refrigerate leftovers for up to 3 days in covered containers. Reheat gently on stovetop, adding broth if needed.
Prepare all ingredients except ravioli and cook for 2-3 hours, then add ravioli when ready to serve.
Serve hot in bowls with freshly grated Parmesan cheese and crusty bread for dipping.
Common Mistakes
Don't add ravioli too early or they'll become mushy and fall apart in the soup.
Don't skip draining the navy beans or the soup will be too starchy.
Substitutions
similar cooking time needed
FAQ
Can I use fresh ravioli instead of frozen?
Yes, but reduce the cooking time to about 15 minutes since fresh ravioli cooks faster than frozen.
How long will leftovers keep?
Store in the refrigerator for up to 3 days. The ravioli may soften slightly when reheated but still tastes great.
Can I make this on low heat instead?
Yes, cook on low for 4-5 hours before adding the ravioli, then continue for 30 minutes until heated through.