Italian Ravioli Stew

Mr. Smith and I tried this Italian Ravioli Stew last weekend from Pillsbury.

You'll Need:

4 medium carrots, sliced (approx. 2 cups)

1 large onion, chopped

2 cans diced tomatoes with Italian-style herbs, undrained

2 cans chicken broth

1 can cannellini beans, drained

2 teaspoons dried basil leaves

1 package (9 oz) refrigerated Italian sausage or cheese-filled ravioli (We used the cheese-filled.)

Hopefully you'll have a helper like I did... 

Dump everything in your crock pot, except the ravioli noodles. 

It says cook on Low for about 6 hours, but I would give it another hour, as our veggies weren't quite tender after 6 hours. 

Increase heat setting to High.  Stir in Ravioli.  Cover and cook about 10 minutes or until Ravioli are tender.