Recipe Background
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!
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
- In a 3-quart slow cooker, combine the meatballs and the tortellini.
- In a large bowl, whisk the soup, the water, and the Creole seasoning together.
- Pour the soup mixture over the meatball mixture and stir to combine.
- 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.
- Serve.
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