Tortellini and Vegetable Soup
Source of Recipe
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2 cans vegetable broth (14 1/2-ounce)
15 1/4-ounce can whole kernel corn, drained
1 medium leek, rinsed well and chopped
2 garlic cloves, crushed
1/4 cup chopped fresh basil
28-ounce can diced peeled tomatoes
1 red bell pepper, chopped
2 cups chopped zucchini
9 oz package fresh cheese tortellini
1/2 teaspoon garlic pepper
Grated Parmesan cheese, for serving
In a 4-quart electric slow cooker, mix together all the ingredients
except the grated cheese.
Cover and cook on the high heat setting 3 1/2 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. Serve topped with grated Parmesan cheese.
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