STREAMING NOW: The Delicious Miss Dahl

Meatball Tortellini

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
3hrs 15mins
SERVES:
6-8
UNITS:
US

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

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: