SLOW-COOKER ITALIAN RAVIOLI STEW

Slow-Cooker Italian Ravioli Stew image

Come home to a delicious slow cooked pasta and vegetables stew dinner. Perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h25m

Yield 8

Number Of Ingredients 7

Previous Next

Ingredients

4 medium carrots, sliced (2 cups)
1 large onion, chopped (1 cup)
2 cans (14.5 oz each) diced tomatoes with Italian-style herbs, undrained
2 cans (14 oz each) chicken broth
1 can (19 oz) cannellini beans, drained
2 teaspoons dried basil leaves
1 package (9 oz) refrigerated Italian sausage- or cheese-filled ravioli

Steps:

In 3 1/2- to 4-quart slow cooker, mix all ingredients except ravioli. Cover; cook on Low heat setting about 6 hours or until vegetables are tender.
Increase heat setting to High. Stir in ravioli. Cover; cook about 8 minutes longer or until ravioli are tender.

Nutrition Facts : Calories 240, Carbohydrate 37 g, Cholesterol 15 mg, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 0 g