Tortellini and Vegetable Soup II

By nlhartman

This is a favorite with both adults and children--and it couldn't be simpler. Serve topped with grated Parmesan cheese and Pilsbury French bread if desired--excellent!

Ingredients

• 2 14 1/2 oz. cans vegetable broth or dissolve Knorr's vegetable boullion cubes in hot water--enough to make appox. 4 cups
• 1 15 1/4 oz. can whole kernel corn, drained
• 1 medium leek(white and tender green), rinsed well and chopped
• 2 garlic cloves, crushed through a press
• 1/4 c. chopped fresh basil
• 1 28-oz. can diced peeled tomatoes
• 1 red bell pepper, chopped
• 2 c chopped zucchini(about one medium)
• 1 9 oz. pkg. fresh cheese tortellini
• 1/2 t. garlic pepper
• Grated Parmesan cheese, for serving

Details

Preparation time 10mins
Cooking time 250mins

Preparation

Step 1

In a 4- qt. electric slow cooker, mix together all the ingredients except the grated cheese.
Cover and cook on the high heat setting 3 1/2-4 hours, or until the tortellini are tender. Do not over cook or the tortellini will become mushy. Serve immdeiately, topped with a sprinkling of cheese.