Come home to a delicious slow cooked pasta and vegetables stew dinner. Perfect if you love Italian cuisine.
Slow-Cooker Italian Ravioli Stew
- Prep Time 15 min
- Total 6 hr 25 min
- Servings 8
- Ingredients 7
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
Instructions
-
Step1In 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.
-
Step2Increase heat setting to High. Stir in ravioli. Cover; cook about 8 minutes longer or until ravioli are tender.
Nutrition
240
Calories
4 1/2g
Total Fat
13g
Protein
37g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 40
- 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 1/2Tips from the Betty Crocker Kitchens
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