Tortellini and vegetable soup

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.


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.

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