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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
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.
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