1 pkg (14 oz.) frozen cooked Italian meatballs, thawed
2 cups uncooked cheese tortellini
2 cans cream of mushroom soup, undiluted
2 and 1/4 cups water
1 teaspoon Creole seasoning*
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Let's Make It
In a slow cooker, combine the vegetables, meatballs and tortellini.
In a large bowl, whisk the soup, water and Creole seasoning. Pour over vegetable-meatball mixture; stir well.
Cover and cook on low for 3-4 hours or until the tortellini and vegetables are tender.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.