Meatball Tortellini

Name: Meatball Tortellini
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6 servings.
Cuisine: North America, Cajun
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

TOTAL TIME: Prep: 10 min. Cook: 3 hours YIELD: 6 servings.

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

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

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 3-4 hours or until tortellini are tender. 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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