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Meatball Tortellini Recipe

Meatball Tortellini Recipe

"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."
TOTAL TIME: Prep: 10 min. Cook: 3 hours YIELD:6-8 servings


  • 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


  • 1. 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.
  • 2. 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 cup: 136 calories, 5g fat (2g saturated fat), 15mg cholesterol, 484mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 6g protein.

Reviews for Meatball Tortellini

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MY REVIEW User ID: 4441258 78044
Reviewed Dec. 31, 2011

"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 !"

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