Monday, October 31, 2011

Slowcooker Tortellini Soup

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
2 cups garbanzo beans
1 cup mixed frozen vegetables (corn, carrots and green beans)
  1. 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. 

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1 comment:

  1. Hi Amy: It was great to meet you at the Foodbuzz fest. Your tortellini soup looks simply amazing. It just might make it to my Thanksgiving menu.


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