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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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I have not tried this stew. I'm posting this for safe keeping. This has few ingredients and little preparation. The following spices may be substituted for the creole seasoning - 1/2 teaspoon each paprika and garlic powder and a pinch each cayenne pepper, dried thyme and ground cumin. Ingredients:
16 ounces california-blend frozen vegetables, thawed |
14 ounces frozen cooked italian meatballs, thawed |
2 cups uncooked dried cheese tortellini |
20 ounces condensed cream of mushroom soup, undiluted (2-10-3/4oz cans) |
2 1/4 cups water |
1 teaspoon creole seasoning |
Directions:
1. In a 3-quart slow cooker, combine the vegetables, meatballs and tortellini.
2. In a large bowl, whisk the soup, water and creole seasoning. Pour over vegetable-meatball mixture; stir well.
3. Cover and cook on low for 3-4 hours or until tortellini and vegetables are tender.
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