Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 29 ounces | Canned vegetable broth |
| 37¾ ounce | Canned whole kernel corn; drained |
| 1 medium | Leek |
| \N \N | Rinsed well and chopped |
| \N \N | (white and tender green) |
| 2 \N | Garlic cloves |
| \N \N | Crushed through a press |
| ¼ cup | Chopped fresh basil |
| 28 ounces | Canned diced peeled tomatoes |
| 1 \N | Red bell pepper; chopped |
| 2 cups | Chopped zucchini; (about 1 medium) |
| 9 ounces | Packaged fresh cheese tortellini |
| ½ teaspoon | Garlic pepper |
| \N \N | Grated Parmesan cheese; for serving |
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.