Tortellini and Vegetable Soup
Source of Recipe
The Best Slow Cooker Cookbook Ever
List of Ingredients
29 ounces canned vegetable broth
37 3/4 ounces canned whole kernel corn -- drained
1 medium leek (white and tender green), rinsed well and chopped
2 garlic cloves, crushed through a press
1/4 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 tortellini
1/2 teaspoon garlic pepper
Grated Parmesan cheese (optional)
Recipe
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, if desired.
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