Clarion County Recipe of the Day: Crockpot Meatball Tortellini
Serve this easy one-dish meal with garlic toast!
Crockpot Meatball Tortellini
1 – 12 oz. package frozen fully cooked Italian meatballs, thawed
2 cups uncooked dried cheese tortellini
2 – 10-3/4 oz cans condensed cream of mushroom soup, undiluted
2-1/4 cups water
1 teaspoon Creole seasoning
1 – 16 oz. package frozen California-blend vegetables, thawed
~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. Cook, covered, on low until tortellini are tender, about 3-1/2 hours.
~Add vegetables during last half-hour of cooking.
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