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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

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

  • 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 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.