Meatball Tortellini Recipe
- 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.
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
"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 !"