No-Mess Meatball Tortellini

Name: No-Mess Meatball Tortellini
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Ingredients: 1 (12-ounce) package frozen fully-cooked Italian meatballs, thawed; 2 cups dried cheese tortellini, uncooked; 2 (10.75-ounce) cans condensed cream of mushroom soup, undiluted; 2 1/4 cups water; 1 teaspoon Creole seasoning; 1 (16-ounce) package frozen California-blend vegetables, thawed

Beef Slow Cooker Italian

Time: 2 hours 10 minutes

Yield: 6 servings

About

A warm, homemade dinner without a million dishes to wash after you enjoy it?! Yep, that exists! And it's called No-Mess Meatball Tortellini. Consider this a slightly creamier, slightly spicier, slightly yummier Italian version of a vegetable soup... and trust us, you're really going to love it. There are plenty of heart-healthy garden veggies, an array of smooth and bouncy tortellini, and hunks of savory, meaty spheres all in a creamy, salty sauce for the ultimate bowl of easy clean-up comfort food. Don't stress, just enjoy! No-Mess Meatball Tortellini can do that for you!

Ingredients

1 (12-ounce) package frozen fully-cooked Italian meatballs, thawed
2 cups dried cheese tortellini, uncooked
2 (10.75-ounce) cans condensed cream of mushroom soup, undiluted
2 1/4 cups water
1 teaspoon Creole seasoning
1 (16-ounce) package frozen California-blend vegetables, thawed

Directions

Step 1 -In a 3-quart slow cooker, combine the meatballs and the tortellini.

Step 2 -In a large bowl, whisk the soup, the water, and the Creole seasoning together.

Step 3 -Pour the soup mixture over the meatball mixture and stir to combine.

Step 4 -Cover the slow cooker and cook on low heat until the tortellini are tender, about 3-4 hours. Stir the vegetables into the meatball mixture during the last 30 minutes of cooking.

Step 5 -Serve.

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