Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 136
  • Fat:
  • 5 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 15 mg
  • Sodium:
  • 484 mg
  • Carbohydrate:
  • 18 g
  • Fiber:
  • 2 g
  • Protein:
  • 6 g


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Meatball Tortellini

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"I combined some favorite staples from our freezer and pantry to come up with this easy dish," writes Tracie Bergeron, Chauvin, Louisiana. "It has few ingredients and little preparation."

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Slow Cooker

TIME: Prep: 10 min. Cook: 3 hours

Ingredients:

  • 1 package (16 ounces) frozen California-blend vegetables, thawed
  • 30 frozen cooked Italian meatballs (1/2 ounce each), thawed
  • 2 cups uncooked dried cheese tortellini
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 2-1/4 cups water
  • 1 teaspoon Creole seasoning

Directions:

In a 3-qt. slow cooker, combine the vegetables, meatballs and tortellini. In a large bowl, whisk the soup, water and Creole seasoning. Pour over vegetable-meatball mixture; stir well. Cover and cook on low for 3-4 hours or until the tortellini and vegetables are tender. Yield: 6-8 servings.

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