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Recipe Source: cdkitchen.com
Meatball Tortellini
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Serves/Makes: 6
Ready in: 2-5 hrs
- 1 package (16 ounce size) frozen California-blend vegetables, thawed
- 1 package (14 ounce size) frozen cooked Italian meatballs, thawed
- 2 cups uncooked dried cheese tortellini
- 2 cans (10.75 ounce size) cream of mushroom soup, condensed, undiluted
- 2 1/4 cups water
- 1 teaspoon Creole seasoning
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 the tortellini and vegetables are tender.
Recipe Source: cdkitchen.com
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