Recipe courtesy of Ree Drummond
Slow Cooker Chicken & Ravioli Soup
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- Level: Easy
- Total: 2 hr 40 min
- Active: 15 min
- Yield: Serves 4 - 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 788
- Total Fat
- 44 g
- Saturated Fat
- 20 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 37 g
- Cholesterol
- 155 mg
- Sodium
- 880 mg
Although making soup in a slow cooker takes longer, there is a big upside in terms of flavor and the amount of time you spend standing over the stove. This recipe uses lots of store-bought shortcuts and will taste delicious.
- Level: Easy
- Total: 2 hr 40 min
- Active: 15 min
- Yield: Serves 4 - 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 788
- Total Fat
- 44 g
- Saturated Fat
- 20 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 37 g
- Cholesterol
- 155 mg
- Sodium
- 880 mg
Ingredients
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Directions
- Add the meatballs, garlic, onion, chicken broth, pesto and Italian seasoning to a slow cooker. Put the lid on the slow cooker and cook on high for 2 hours, or low for 3 to 4 hours.
- Whisk the cream and cornstarch together in a pitcher, then add to the slow cooker along with the ravioli and kale. Cover and cook for an additional 30 minutes on high.
- Remove the lid, then ladle into bowls to serve. Garnish with the basil and serve with the ciabatta on the side.
