Tortellini and Vegetable Soup

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* Exported from MasterCook *

 

Tortellini and Vegetable Soup

 

Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

29 ounces vegetable broth

37 3/4 ounces whole kernel corn -- drained

1 medium leek -- (white and tender green) rinsed well & chopped

2 cloves garlic -- crushed through a press

1/4 cup chopped fresh basil

28 ounces diced peeled tomatoes

1 red bell pepper -- chopped

2 cups chopped zucchini -- (about 1 medium)

1 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 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.

 

 

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Per Serving (excluding unknown items): 169 Calories; 3g Fat (17.7% calories

from fat); 6g Protein; 29g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol;

1366mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 1 Fat.

 

NOTES : This is a favorite with both adults and children-and it couldn't be

simpler. Serve topped with grated Parmesan cheese

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

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