Meatball Tortellini Recipe

4.5 3 8
Meatball Tortellini Recipe
Meatball Tortellini Recipe photo by Taste of Home
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Meatball Tortellini Recipe

Read Reviews
4.5 3 8
Publisher Photo
I combined some favorite staples from our freezer and pantry to come up with this easy dish. It has few ingredients and little preparation. —Tracie Bergeron, Chauvin, Louisiana
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 3 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 3 hours

Ingredients

  • 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 package (16 ounces) frozen California-blend vegetables, thawed

Directions

In a 3-qt. slow cooker, combine meatballs and tortellini. In a large bowl, whisk soup, water and Creole seasoning. Pour over meatball mixture; stir well.
Cook, covered, on low until tortellini are tender, 3-4 hours. Add vegetables during last half-hour of cooking. 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.
Originally published as Meatball Tortellini in Quick Cooking March/April 2004, p52

Nutritional Facts

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

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  • 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 package (16 ounces) frozen California-blend vegetables, thawed
  1. In a 3-qt. slow cooker, combine meatballs and tortellini. In a large bowl, whisk soup, water and Creole seasoning. Pour over meatball mixture; stir well.
  2. Cook, covered, on low until tortellini are tender, 3-4 hours. Add vegetables during last half-hour of cooking. 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.
Originally published as Meatball Tortellini in Quick Cooking March/April 2004, p52

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Reviews forMeatball Tortellini

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MY REVIEW
xlsalbums User ID: 5254917 286554
Reviewed Apr. 12, 2018

"This was pretty good. easy to do. Kind of heavy with all the cream soup in it."

MY REVIEW
rlawn46 User ID: 1375095 281714
Reviewed Jan. 8, 2018

"Wonderful, tasty dinner. I had Cajun spice in the house, so I used it. The Cajun spice gave a nice heat to our dinner. I decided to use 1 can of Cream of Mushroom and 1 can of Golden Mushroom. Not having tasted the original version, I can only say that we really like my adjustments. I will make this recipe again, probably making the original version, then I have choices of which way to make the dinner each time after that."

MY REVIEW
[email protected] 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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