Recipe for cooking Italian Ravioli Stew

Soups for Salads :: Soups for the Crock Pot

Italian Ravioli Stew

2 C. sliced fresh carrots
1 C. onions, chopped
2 (14 1/2 oz.) cans chicken broth
1 (14 1/2 oz.) cans Italian-style diced tomatoes, undrained
1 (19 oz.) can white kidney or cannelloni beans, drained
2 tsp. diced basil leaves
1 (9 oz.) pkg. refrigerated Italian sausage or cheese filled ravioli

Mix together all ingredients, except ravioli, in a 3 1/2- to 4-qt. crockpot. Mix well. Cover; cook on LOW for 6 hr. or until vegetables are tender.

Before servings, increase heat to HIGH. Add ravioli; cover and cook an additional 8 min. or until ravioli are tender.

Servings: 8