Slow Cooker Spinach Artichoke Dip Ravioli Soup

6 370 158
Ingredients Minutes Calories
Prep Cook Servings
10 min 6 h 10
Slow Cooker Spinach Artichoke Dip Ravioli Soup
Health Rating


454 gm Frozen spinach (chopped)
341 gm Frozen artichoke (hearts, defrosted enough to give them a rough chop)
4 cup Chicken broth (stock) (can use vegetable broth)
341 gm Alfredo sauce
2 tbsp Lemon juice (optional - to taste)
256 gm Olivieri Fresh Ricotta & Spinach Ravioli


Place the spinach, artichoke hearts, broth and alfredo sauce into your slow cooker. Cover and cook on LOW until the vegetables are tender, 4 to 6 hours. If you want a smoother soup, run your stick blender through it until you achieve the desired consistency. Or puree a cup or two in your blender and pour back into to the slow cooker. Turn the slow cooker to HIGH and add the pasta. Cover and cook until the pasta is done, 10 to 15 minutes more. Stir in the fresh lemon juice. Taste and add more salt and pepper as desired.


Ideal Slow Cooker Size- 4 or 5 Quart.

* Weight Watchers Friendly


Nutrition Facts

Per Portion

Calories 158
Calories from fat 70
Calories from saturated fat 25.6
Total Fat 7.8 g
Saturated Fat 2.8 g
Trans Fat 0
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 30.0 mg
Sodium 547 mg
Potassium 261 mg
Total Carbohydrate 15.6 g
Dietary Fiber 3.2 g
Sugars 1.2 g
Protein 6.4 g

Dietary servings

Per Portion

Vegetables 0.7

Energy sources