Meatball Tortellini
"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
|
PREP |
10 min. |
COOK
|
180 min.
|
TOTAL
|
190 min.
|
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.