Italian Ravioli Stew
2 csliced carrots
1 cchopped onions
2 can(s)14.5 oz each of chicken broth
2 can(s)14.5 oz each of italian style diced tomatoes, undrained
1 can(s)19 oz of cannellini beans, drained
2 tspdried basil
1 pkg9 oz of refrigerated italian sausage or cheese filled ravioli
How to Make Italian Ravioli Stew
- In a 3 1/4 to 4 quart slow cooker, combine all ingredients except ravioli, mix well. Cover, cook on low setting for 6 hours or until vegetables are tender.
- At serving time, increase heat to high setting. Add ravioli, cook an additional 8 minutes or until ravioli are tender.
Sometimes I will buy a package of the sausage and cheese ravioli and mix half of each into the stew.