Meatball Tortellini

Ingredients

• 1 package frozen fully cooked Italian meatballs (12 ounces), thawed
• 2 cups uncooked dried cheese tortellini
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 2-1/4 cups water
• 1 teaspoon Creole seasoning
• 1 package (16 ounces) frozen California-blend vegetables, thawed

Directions

1. In a 3-qt. slow cooker, combine meatballs and tortellini. In a large bowl, whisk soup, water and Creole seasoning. Pour over meatball mixture; stir well.
2. Cook, covered, on low 3-4 hours or until tortellini are tender. Add vegetables during last half-hour of cooking.