Tortellini and vegetable soup

1 servings

Ingredients

QuantityIngredient
29ouncesCanned vegetable broth
37¾ounceCanned whole kernel corn; drained
1mediumLeek
Rinsed well and chopped
(white and tender green)
2Garlic cloves
Crushed through a press
¼cupChopped fresh basil
28ouncesCanned diced peeled tomatoes
1Red bell pepper; chopped
2cupsChopped zucchini; (about 1 medium)
9ouncesPackaged fresh cheese tortellini
½teaspoonGarlic 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.