recipe at a glance
5 stars - 2 reviews
ready in: 2-5 hrs
serves/makes: 8recipe id: 23360cook method: crock pot
30 ounces vegetable or chicken broth
1 can (15 ounce size) whole kernel corn, drained
1 leek, chopped
2 cloves garlic, crushed
1/4 cup chopped fresh basil
1 can (28 ounce size) diced peeled tomatoes
1 red bell pepper, chopped
2 cups chopped zucchini
9 ounces fresh cheese tortellini
1/2 teaspoon garlic pepper
grated Parmesan cheese
Combine all ingredients in crockpot except for parmesan cheese. Cover; cook on high for 4 hours or until pasta is tender. Serve with grated cheese.
229 calories, 4 grams fat, 41 grams carbohydrates, 10 grams protein per serving
ratings & reviews
|Nov 26, 2005 sunshineandcMember since: November 14, 2005
This is a very good recipe.
The only thing I changed is I added two extra cloves of garlic (I always add extra garlic!) and I used dried italian seasoning instead of the fresh basil (it's what I had on hand).
Thanks for sharing this yummy recipe!
Nov 14, 2005 sunshineandcMember since: November 14, 2005
This is one of the best crockpot soup recipes I've ever made--my family agreed. However, we made two variations.
-Added a total of 5 cloves of garlic
-Used 3 teaspoons of Italian Seasoning instead of fresh basil
-Omitted the leek and added 7 chopped green onions
This is awesome soup!