Name: Tortellini and Meatballs
Prep time: 10 min
Cook time: 180 min
Total time: 190 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

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Tortellini and Meatballs

180 min6 servings

Creamy sauce, tender pasta and colorful vegetables come together in this easy slow-cooked tortellini and meatballs dinner.

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

Instructions

1 Combine ingredients

2 In a 3-quart slow cooker, combine the meatballs and tortellini. In a large bowl, whisk together the soup, water and Creole seasoning. Pour the mixture over the meatballs and tortellini and stir well.

3 Cook and finish with vegetables

4 Cook, covered, on low for three to four hours or until the tortellini are tender. Add the vegetables during the last 30 minutes of cooking.