12ouncesfrozen artichoke hearts, defrosted enough to give them a rough chop
4cupschicken or vegetable broth
1jar(12 ounces) light alfredo sauce
9ouncesfresh spinach ravioli
1-2tablespoonsfresh lemon juice, or to taste, optional
Instructions
Ideal slow cooker size: 4- to 5-Quart.
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, if using. Taste and add more salt and pepper as desired.
Recipe Notes
Variations:
vegetarian/vegan - use vegetable broth. Instead of alfredo sauce, puree a can or two of white beans in your blender and stir them in along with a teaspoon of garlic powder.
no frozen artichoke hearts? - use drained canned instead.
different pastas - tortellini, shells, elbows, penne, etc. would all work. (If you use dry pasta, cook it before adding to the slow cooker)
lower carb - skip the pasta
spicier - add a pinch or two or three of crushed red pepper flakes
richer - add 4 to 8 ounces of light cream cheese, light Boursin or Laughing Cow cheese
smoother - puree with stick blender or run through blender and stir back into the pot before adding the pasta
heartier - add a can of drained white beans or chopped chicken or turkey or shrimp or crabmeat
more colorful - add chopped red bell pepper
Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)4*PointsPlus (Old plan)