21 November, 2010

Vegetable Tortellini Soup | Slow-Cooker Quick Fixes


Vegetable Tortellini Soup ingredients
Makes 6 servings
2 (8-oz) pkgs refrigerated pre-chopped celery, onion and bell pepper mix
1/2 tsp pepper
1 medium zucchini, coarsely chopped
1 (32-oz) container chicken broth
1 (16-oz) pkg frozen baby corn, bean, pea and carrot mix
1 (15.5-oz) can cannellini beans, drained
1 (14.5-oz) can diced tomatoes with basil, oregano and garlic, undrained
1 (9-oz) pkg refrigerated cheese tortellini

Garnish: 
Shredded Parmesan cheese

Notes: Try substituting spinach- or chicken-filled tortellini, or ravioletti (ravioli that just fits in your spoon).

Directions
Active Time: 5 minutes
Total Time: 7 HRS 23 minutes
Heat large nonstick skillet over Medium-High heat. Coat pan with cooking spray.

Add celery mixture, and saute 5 minutes or until tender.

Transfer mixture to 5-QT slow cooker. Stir in pepper and next 5 ingredients. Cover and cook on Low for 7 hours.

Increase heat to High; add tortellini. Cover and cook 18 minutes or until pasta is tender.

Garnish with parmesan, if desired.


This Vegetable Tortellini Soup recipe is from Slow-Cooker Quick Fixes: Recipes for Everyday Cover 'n Cook Convenience (Oxmoor House, 2010).

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