Italian Ravioli Stew
2 cups sliced fresh carrots
1 cup onions, chopped
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) cans Italian-style diced tomatoes, undrained
1 (19 ounce) can white kidney or cannelloni beans, drained
2 teaspoons diced basil leaves
1 (9 ounce) package refrigerated Italian sausage or cheese filled ravioli
Combine all ingredients, except ravioli, in a 3 1/2- to 4-quart slow cooker. Mix well.
Cover; cook on LOW for 6 hours or until vegetables are tender.
Before serving, increase heat to HIGH. Add ravioli.
Cover and cook an additional 8 minutes or until ravioli are tender.
Yield: 8 servings
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