Meatball Tortellini - cooking recipe

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

Preparation

In a 3-quart slow cooker, combine the vegetables, meatballs and tortellini.
In a large bowl, whisk the soup, water and creole seasoning. Pour over vegetable-meatball mixture; stir well.
Cover and cook on low for 3-4 hours or until tortellini and vegetables are tender.