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Meatball Tortellini

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“I have not tried this stew. I'm posting this for safe keeping. I found this recipe in Taste Of Home Quick Cooking 2005. This has few ingredients and little preparation. The following spices may be substituted for the creole seasoning - 1/2 teaspoon each paprika and garlic powder and a pinch each cayenne pepper, dried thyme and ground cumin.”
3hrs 15mins

Ingredients Nutrition

  • 16 ounces california-blend frozen vegetables, thawed
  • 14 ounces frozen cooked italian meatballs, thawed
  • 2 cups uncooked dried cheese tortellini
  • 20 ounces condensed cream of mushroom soup, undiluted (2-10-3/4oz cans)
  • 2 14 cups water
  • 1 teaspoon creole seasoning


  1. In a 3-quart slow cooker, combine the vegetables, meatballs and tortellini.
  2. In a large bowl, whisk the soup, water and creole seasoning. Pour over vegetable-meatball mixture; stir well.
  3. Cover and cook on low for 3-4 hours or until tortellini and vegetables are tender.

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