Average Rating: 4.5625TOTAL TIME: Prep: 10 min. Cook: 3 hours
YIELD: 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
Instructions
- 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 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.