Total TimePrep: 10 min. Cook: 3 hours
- 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
- 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.
Editor's NoteThe 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.
Nutrition Facts1 cup: 136 calories, 5g fat (2g saturated fat), 15mg cholesterol, 484mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 6g protein.
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Jun 10, 2018
Cream of chicken work instead of mushroom?
Jun 7, 2018
Easy enough to make, but not my favorite. Not sure that I will make again.
Apr 12, 2018
This was pretty good. Easy to do. Kind of heavy with all the cream soup in it.
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.
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 !