Here is another easy slowcooker soup which perfect for a hectic Fall evening. I had intended to use white beans in this soup and I thought I had some in the freezer. Sadly, I was mistaken. Instead I used garbanzo beans and it turned out just fine. Enjoy!
1 small package refrigerated cheese tortellini (about 2.5 cups)
1 can diced tomatoes
5 cups vegetable broth
2 cups garbanzo beans
1 cup mixed frozen vegetables (corn, carrots and green beans)
- Combine all ingredients in the slowcooker and cook on low for 6 hours. The tortellini will absorb much of the broth and I wanted it this. However if you prefer your tortellini to be firmer, add the tortellini in the last 2 hours of cooking.