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Meatball Tortellini

Total Time

Prep: 10 min. Cook: 3 hours

Makes

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
Meatball Tortellini Recipe photo by Taste of Home

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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