Meatball Tortellini Recipe

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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."

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Meatball Tortellini Recipe

Prep: 10 min. Cook: 3 hours

Yield: 6-8 Servings

10 180 190

Ingredients

1 package (16 ounces) frozen California-blend vegetables, thawed
1 package frozen fully cooked Italian meatballs (12 ounces), 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 mixture; stir well.
Cover and cook on low for 3-4 hours or until the tortellini and vegetables are tender. Yield: 6-8 servings.

Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts 1 serving (1 cup) equals 136 calories, 5 g fat (2 g saturated fat), 15 mg cholesterol, 484 mg sodium, 18 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Meatball Tortellini in Quick Cooking March/April 2004, p52

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Meatball Tortellini

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Reviewed on Dec. 31, 2011 by LibbiPeach

Loved how easy this was to make, with items i normally keep on hand, or can keep in the freezer or pantry until ready to use. Tasted quite yummy also !