Ravioli Soup

This has become a wonderful weeknight meal during the winter months!  We are eating it close to once a week these days.  I love that I can make it ahead of time in the slow cooker and when I get home from driving to various after school activities I simply turn on high and add the spinach and ravioli.  Even the baby liked it and she is truly a picky eater!  Did I also mention this is a one pot meal?  Slow cooker is all you need!  Easy clean up!

Serves 6-8

1 Large Onion, diced
3 or 4 stalks of celery, cut into bite sized peaces
3 or 4 carrots, peeled and sliced in bite sized pieces
14.5 oz Can of Diced Tomatoes (use juices too)
2 Cups Water
4 Cups Chicken Stock (you could use broth too)
1/4 Tsp Garlic Powder (or you can stick a clove garlic in the mix, just remember to fish it out!)
2 Packages of Mini Frozen Ravioli
6 oz Package of Fresh Spinach
Grated Locatali Romano Cheese, for serving

Place the onion, carrots, celery, tomatoes, water, stock, garlic powder and salt and pepper to taste in a large slow cooker.  Place the slow cooker on low setting for 6-8 hours until the veggies are nice and tender. 

When getting close to dinner turn the slow cooker up to the high setting and let the soup really start to simmer.  When nice and bubbly, add the frozen ravioli and spinach.  Let simmer for about 8-10 minutes until spinach wilts and ravioli is heated through.  Serve in nice big bowls with grated cheese sprinkled on top.