Slow-Cooker Italian Ravioli Stew

  • Prep 15 min
  • Total 6 hr 25 min
  • Servings 8

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

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  • 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.

Notes









Tips

Expert Tips

Try other flavors of ravioli such as chicken and prosciutto, garlic and mozzarella or cheese.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
880mg
37%
Potassium
730mg
21%
Total Carbohydrate
37g
12%
Dietary Fiber
6g
26%
Sugars
6g
Protein
13g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
25%
25%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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