Sunday, February 21, 2010

Slow Cooker Steak and Pasta Soup

This is such an easy, tasty soup!















Ingredients:
1 lb boneless beef round steak, cut into 1/2-inch cubes
1 jar (26 to 28 oz) marinara sauce
2 1/2 cups water
1 package (9 oz) refrigerated cheese-filled ravioli
1/2 cup grated Parmesan cheese
       
Directions:
1.    In 3 1/2- to 4-quart slow cooker, mix beef, marinara sauce and water.
2.    Cover; cook on Low heat setting 8 to 10 hours.
3.    Stir in ravioli. Increase heat setting to High. Cover; cook 20 to 30 minutes until ravioli are tender. Sprinkle individual servings with cheese.

Recipe Source - Betty Crocker

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