Title: Tortellini and Vegetable Soup (Crockpot)
Categories: Vegetarian Crockpot
Yield: 1 Servings

2	cn	(14 1/2 ounce) vegetable broth
15 1/4	oz	Can whole kernal corn, drained
1	md	Leak (white and tender green), rinsed well and chopped
2		Garlic cloves, crushed through a press
1/4	c	Choped fresh basil
28	oz	Can diced peeled tomatoes
1		Red bell pepper, chopped
2	c	Chopped zuchini (about 1 medium)
9	oz	Package fresh cheese tortellini
1/2	ts	Garlic pepper Grated Parmesan cheese, for serving

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

2. Cover and cook on the high 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.

From: The Best Slow Cooker Cookbook Ever Natalie Haughton Harper Colins Publishers, 1995

Entered by: Lawrence Kellie

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