Vegetable Tortellini Soup--------slow cooker

Tomatoes, carrots, green beans, potatoes, corn and celery are the perfect complements to convenient frozen tortellini in this heartwarming soup. Add a crusty loaf of bread and a green salad, and dinner is ready in no time. 
When you’re in need of delicious soup recipe that truly warms the soul, allow this Vegetable Tortellini Soup to come to the rescue. This soup is an easy way to go meatless, while still indulging in those pasta cravings. Not to mention, you can feel good about every spoonful since it’s full of vegetables and flavor.  I  use refrigerated prechopped veggies here, feel free to mix in fresh vegetables or whatever you have on hand. If your freezer is stocked with frozen broccoli, corn, or peas, then feel free to throw them in the slow cooker. The cheese tortellini and seasonings, like basil and oregano, are what make this a traditional Italian dish. 

Active Time       10 Minutes               Total Time 7 Hours 33 Minotes               Serves 6

2         (8-oz.) package refrigerated prechopped celery, onion, and bell pepper mix 
1/2      teaspoon pepper 
1         medium zucchini, coarsely chopped 
1         (32-oz.) container chicken broth 
1        (16-oz.) package frozen baby corn, bean, pea, and carrot mix 
1       (15.5-oz.) can cannellini beans, drained 
1       (14.5-oz.) can diced tomatoes with basil, oregano, and garlic, undrained 
1      (9-oz.) package refrigerated cheese tortellini
 Garnish: shredded Parmesan cheese

 1        Heat a large nonstick skillet over medium-high. Coat pan with cooking spray. Add celery mixture, and sauté 5 minutes or until tender. Transfer mixture to a 5-quart slow cooker. Stir in pepper and next 5 ingredients. Cover and cook on LOW for 7 hours.

 2       Increase heat to HIGH; add tortellini. Cover and cook 18 minutes or until pasta is tender. 
Garnish, if desired.