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
2 cans (14 oz each) cannellini beans, drained
2 tbsp fresh basil leaves, chopped
1 package (9 oz) refrigerated cheese-filled ravioli
1/2 lb ground Italian sausage
2-3 handfuls of fresh spinach, rinsed and dried
1. In 3 1/2- to 4-quart slow cooker, mix first five ingredients. Cover; cook on low heat setting about 6 hours or until vegetables are tender.
2. After the six hours is up, brown sausage in a skillet. Increase heat setting to high. Stir in ravioli, sausage, spinach, and basil. Cover and cook 15 minutes longer or until ravioli are tender and heated through.