INGREDIENTS (serves 60)

​

120 ounces of frozen fully cooked Italian meatballs, thawed

20 cups uncooked dried cheese tortellini

20 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

22-1/2 cups water

10 teaspoon Creole seasoning

10 package (16 ounces) frozen California-blend vegetables, thawed

​

DIRECTIONS

​

1. In a large slow cooker or pot, 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.