This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.

Fresh cheese-filled tortellini is mixed with corn, leeks, basil, tomatoes, bell pepper, and zucchini and topped with Parmesan cheese.
2 cans (15 ounce size) 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, undrained
1 red bell pepper, chopped
2 cups chopped zucchini
1 package (9 ounce size) fresh cheese tortellini
1/2 teaspoon garlic-seasoned pepper
grated Parmesan cheese
Combine all the ingredients in the crock pot except the parmesan cheese.
Cover the crock pot and cook on high for 4 hours or until the pasta is cooked.
Serve the individual soup portions with freshly grated parmesan.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Beer makes batters better, meat more tender, and sauces more flavorful.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
November 26, 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!
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!