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    Tortellini and Vegetable Soup


    Source of Recipe


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    2 cans vegetable broth (14 1/2-ounce)
    15 1/4-ounce can whole kernel corn, drained
    1 medium leek, rinsed well and chopped
    2 garlic cloves, crushed
    1/4 cup chopped fresh basil
    28-ounce can diced peeled tomatoes
    1 red bell pepper, chopped
    2 cups chopped zucchini
    9 oz package fresh cheese tortellini
    1/2 teaspoon garlic pepper
    Grated Parmesan cheese, for serving

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

    Cover and cook on the high heat setting 3 1/2 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. Serve topped with grated Parmesan cheese.

 

 

 


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