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Meatball Tortellini

Diggerb's
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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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