Slow-Cooker Italian Ravioli Stew

Slow-Cooker Italian Ravioli Stew

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

Prep Time

15

Minutes

Total Time

6:25

Hrs:Mins

Makes

8

servings

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
  1. 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.
  2. Increase heat setting to High. Stir in ravioli. Cover; cook about 8 minutes longer or until ravioli are tender.
Makes 8 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Quick Tip:
Try other flavors of ravioli such as chicken and prosciutto, garlic and mozzarella or cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 880mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 6g,
    • Sugars 6g),
  • Protein 13g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.