| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Veg03 |
1 |
servings |
INGREDIENTS
| 29 |
oz |
Canned vegetable broth |
| 37 3/4 |
oz |
Canned whole kernel corn; drained |
| 1 |
md |
Leek |
|
|
Rinsed well and chopped |
|
|
(white and tender green) |
| 2 |
|
Garlic cloves |
|
|
Crushed through a press |
| 1/4 |
c |
Chopped fresh basil |
| 28 |
oz |
Canned diced peeled tomatoes |
| 1 |
|
Red bell pepper; chopped |
| 2 |
c |
Chopped zucchini; (about 1 medium) |
| 9 |
oz |
Packaged fresh cheese tortellini |
| 1/2 |
ts |
Garlic pepper |
|
|
Grated Parmesan cheese; for serving |
INSTRUCTIONS
This is a favorite with both adults and children-and it couldn't be
simpler. Serve topped with grated Parmesan cheese.
MAKES 4 TO 5 SERVINGS
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.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.
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