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Slow Cooker Ravioli Soup
Slow Cooker Ravioli Soup
Linda Larsen
At a Glance
Prep Time : 25min
Cook Time : 6hr 
Course : Soup
Special : Easy, Few Ingredients
Type of Prep : Crock Pot, Slow Cook
Cuisine : U.S. Regional
Occasion : Back to School, Fall, Family Dinner, Winter
 
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Crockpot Ravioli Stew

From Linda Larsen,
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If you aren't a vegetarian, you can substitute chicken broth for the vegetable broth in this delicious crockpot stew. Refrigerated stuffed tortellini will also work beautifully.

INGREDIENTS:

  • 2 cups sliced carrots
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 (14 oz.) cans vegetable broth
  • 2 (14 oz.) cans Italian style diced tomatoes, undrained
  • 18 oz. can cannellini beans, rinsed and drained
  • 1 tsp. dried basil leaves
  • 1/8 tsp. pepper
  • 9 oz. pkg. refrigerated cheese stuffed ravioli pasta
  • 1/2 cup grated Parmesan cheese

PREPARATION:

Combine all ingredients except ravioli pasta and Parmesan cheese in 3-4 quart slow cooker. Cover crockpot and cook on low for 6 hours until carrots are tender. Increase heat to high and stir in ravioli. Cover crockpot and cook for 6-8 minutes until ravioli are tender. Sprinkle with cheese and serve. 4 servings
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