"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

CHEESE TORTELLINI with ITALIAN MEATBALLS Recipe

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This recipe for CHEESE TORTELLINI with ITALIAN MEATBALLS, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Fazendine
Added: Saturday, June 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 - 8.8 oz. pkg. Dried Cheese Tortellini, uncooked
1 - 14 oz. pkg. Frozen Italian Meatballs, thawed
1 - 16 oz. pkg. Frozen California blend Vegetables, thawed
1 pkg. Fresh Mushrooms, sliced
2 cans Cream of Mushroom Soup
2-1/2 C. Water
1 tsp. Creole Seasoning: Note
1/2 tsp. Garlic Powder

Directions:
Directions:
In slow cooker add first 4 ingredients. In a bowl, whisk soups and seasonings. Pour into slow cooker, cover. Cook on low 3 - 4 hours, until Tortellini and vegetables are tender.
Note: Substitute for Creole Seasoning,
1/2 tsp. Garlic Powder
1/2 tsp. Paprika
a pinch of each - Thyme, Cumin, and Cayenne Pepper.

Personal Notes:
Personal Notes:
Slow cooker recipe.

 

 

 

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