Meatball Tortellini

Recipe by internetnut
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READY IN: 3hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 16
    ounces california-blend frozen vegetables, thawed
  • 14
    ounces frozen cooked italian meatballs, thawed
  • 2
    cups uncooked dried cheese tortellini
  • 20
    ounces condensed cream of mushroom soup, undiluted (2-10-3/4oz cans)
  • 2 14
    cups water
  • 1
    teaspoon creole seasoning
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DIRECTIONS

  • In a 3-quart slow cooker, combine the vegetables, meatballs and tortellini.
  • In a large bowl, whisk the soup, water and creole seasoning. Pour over vegetable-meatball mixture; stir well.
  • Cover and cook on low for 3-4 hours or until tortellini and vegetables are tender.
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