Tortellini and Vegetable Soup (Recipe)

This is a favorite with both adults and children and it couldn't be simpler.  Serve topped with grated Parmesan cheese.

Ingredients

2 (14 1/2 ounce) cans vegetables broth

1 (15 /14 ounce) can whole kernel corn, drained

1 medium leek (white and tender green), rinsed well and chopped

2 garlic cloves, crushed through a press

1/4 cup chopped fresh basil

1 (28 ounce) can diced peeled

1 red bell pepper, chopped

2 cups chopped zucchini (about 1 medium)

1 (9 ounce) package fresh cheese tortellini

1/2 teaspoon garlic pepper

Grated Parmesan cheese, for serving

Steps

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

2.  Cover and cook on the high heat setting 3 1/2 to 4 hours, or until the tortellini are tender.  Do not overcook of the tortellini will become mushy.  Serve immediately, topped with a sprinkling of cheese.