Ingredients
1 package frozen fully cooked Italian meatballs (12 ounces), thawed2 cups uncooked dried cheese tortellini2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted2-1/4 cups water1 teaspoon Creole seasoning1 package (16 ounces) frozen California-blend vegetables, thawed
Preparation
In a 3-qt. slow cooker, combine meatballs and tortellini. In a large bowl, whisk soup, water and Creole seasoning. Pour over meatball mixture; stir well.
Cook, covered, on low 3-4 hours or until tortellini are tender. Add vegetables during last half-hour of cooking.
