Meatball Tortellini in a slow cooker

I know it's been a while since I've posted anything yummy, but you have to see the amount of leftover food that was stocking my fridge after the baby shower.  Weeks later we've finally eaten through the majority of it and froze the rest and I'm ready to venture out into my kitchen.

To warm up, I started with a super simple recipe in a slow cooker.  This Meatball Tortellini takes only a handful of ingredients (things you'd have around the house most of the time) and it's delicious.

Plus it gives me a chance to use the Program function on my super duper slow cooker.

So here's what you'll need:

• 1 package (16 ounces) frozen California-blend vegetables, thawed
• I use cauliflower or broccoli instead because that's what I like
• 1 package (14 ounces) frozen cooked Italian meatballs, thawed
• I use meatballs that Jon and I make and freeze; they're made with turkey and they're delicious
• 2 cups uncooked dried cheese tortellini
• 2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted
• Jon and I do not like mushrooms but love this in the recipe!
• 2 1/4 cups water
• 1 teaspoon Creole seasoning
• If you don't have this on hand, you can substitute 1/2 teaspoon of garlic powder and paprika, and a pinch of cayenne pepper, dried thyme and ground cumin.

I love tortellini!

In your slow cooker combine the veggies, meatballs, and tortellini.

In a large bowl, whist the soup, water and Creole seasoning.  Pour into the slow cooker and stir well.

Cover and cook on low setting for 3-4 hours or until the tortellini and vegetables are tender.

That's it.  Wasn't that easy?

Dump the content into a bowl.  Or a plate if you'd like.

And stick a fork in it.