Tortellini and vegetable soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 29 | ounces | Canned vegetable broth |
| 37¾ | ounce | Canned whole kernel corn; drained |
| 1 | medium | Leek |
| Rinsed well and chopped | ||
| (white and tender green) | ||
| 2 | Garlic cloves | |
| Crushed through a press | ||
| ¼ | cup | Chopped fresh basil |
| 28 | ounces | Canned diced peeled tomatoes |
| 1 | Red bell pepper; chopped | |
| 2 | cups | Chopped zucchini; (about 1 medium) |
| 9 | ounces | Packaged fresh cheese tortellini |
| ½ | teaspoon | Garlic pepper |
| Grated Parmesan cheese; for serving | ||
Directions
This is a favorite with both adults and children-and it couldn't be simpler. Serve topped with grated Parmesan cheese.
MAKES 4 TO 5 SERVINGS
1. In a 4-quart electric slow cooker, mix together all the ingredients except the grated cheese.
2. Cover and cook on the high heat setting 31/2 to 4 hours, or until the tortellini are tender. Do not overcook or the tortellini will become mushy.
Serve immediately, topped with a sprinkling of cheese.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.