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

5 cups vegetable broth

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.