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Meatball Tortellini

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
  • Total Time
    Prep: 10 min. Cook: 3 hours
  • Makes
    6 servings

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.
Nutrition Facts
1 cup: 408 calories, 23g fat (10g saturated fat), 55mg cholesterol, 1592mg sodium, 35g carbohydrate (3g sugars, 6g fiber), 16g protein.

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