Description
This slow cooker tortellini and meatballs recipe is a comforting and easy meal featuring fully cooked Italian meatballs, tender cheese tortellini, and creamy mushroom soup enhanced with Creole seasoning. With the addition of colorful California-blend vegetables, it offers a hearty and flavorful one-pot dinner perfect for busy weeknights.
Ingredients
Scale
Main Ingredients
- 1 package frozen fully cooked Italian meatballs (12 ounces), thawed
- 2 cups uncooked dried cheese tortellini
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 2-1/4 cups water
- 1 teaspoon Creole seasoning
- 1 package (16 ounces) frozen California-blend vegetables, thawed
Instructions
- Combine Meatballs and Tortellini: In a 3-quart slow cooker, add the thawed Italian meatballs and uncooked dried cheese tortellini, evenly distributing them for cooking.
- Prepare Sauce Mixture: In a large bowl, whisk together the two cans of condensed cream of mushroom soup, 2-1/4 cups water, and 1 teaspoon of Creole seasoning until well blended and smooth.
- Add Sauce and Stir: Pour the soup mixture over the meatballs and tortellini in the slow cooker. Stir everything together gently to ensure the tortellini are coated and ingredients are combined.
- Slow Cook: Cover the slow cooker and cook on low for 3 to 4 hours, or until the tortellini are tender and fully cooked through. Avoid removing the lid during cooking to maintain heat and moisture.
- Add Vegetables: During the last 30 minutes of cooking, add the thawed California-blend vegetables to the slow cooker. Stir gently and re-cover to finish cooking until vegetables are heated through.
- Serve: Once cooking is complete, give the dish a final stir and serve hot for a creamy, hearty meal featuring tender pasta, flavorful meatballs, and vibrant vegetables.
Notes
- Creamy sauce, tender pasta, and colorful vegetables come together in this easy slow-cooked tortellini and meatballs dinner.
- Use frozen fully cooked meatballs to save preparation time.
- Adding vegetables in the final 30 minutes prevents overcooking and preserves their texture and color.
- You can substitute the California-blend vegetables with your favorite mixed frozen vegetables if desired.
- Serve this dish with a side salad or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 408
- Sugar: 3g
- Sodium: 1592mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 55mg
