Title: Tortellini And Vegetable Soup
Categories: Veg03
Yield: 1 servings

29 oz Canned vegetable broth
37 3/4 oz Canned whole kernel corn;
-drained
1 md Leek
Rinsed well and chopped
(white and tender green)
2 Garlic cloves
Crushed through a press
1/4 c Chopped fresh basil
28 oz Canned diced peeled tomatoes
1 Red bell pepper; chopped
2 c Chopped zucchini; (about 1
-medium)
9 oz Packaged fresh cheese
-tortellini
1/2 ts Garlic pepper
Grated Parmesan cheese; for
-serving

This is a favorite with both adults and children-and it couldn't be
simpler. Serve topped with grated Parmesan cheese.

MAKES 4 TO 5 SERVINGS

1. In a 4-quart electric slow cooker, mix together all the ingredients
except the grated cheese.

2. Cover and cook on the high heat setting 31/2 to 4 hours, or until the
tortellini are tender. Do not overcook or the tortellini will become mushy.
Serve immediately, topped with a sprinkling of cheese.

Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton

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