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Meatball Tortellini
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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
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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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |