4 cups reduced-sodium chicken broth
4 cups water
4 cups chopped roasted turkey breast
1 265ml can no-salt-added diced tomatoes, undrained
1 tablespoon dried Italian seasoning, crushed
1 9 ounce package refrigerated cheese tortellini
2 cups carrots chopped into bite size pieces
6 tablespoons shredded Parmesan cheese (optional)
1.In a 5- to 6-quart slow cooker combine broth, the water, chopped turkey, tomatoes, carrots and Italian seasoning.
2.Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in tortellini. Cover and cook for 30 minutes more or until tortellini is tender.
3. If desired, sprinkle each serving with 1 tablespoon cheese.
Portion size 4 to 6
1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 garlic cloves, minced
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) vegetable stock or chicken stock
1 cup (250 mL) favourite pasta sauce
1/2 bag (454 g) frozen cheese tortellini or frozen meat tortellini
2 cups (500 mL) frozen cut broccoli
1/4 cup (60 mL) grated Parmesan cheese
In saucepan, heat oil over medium heat; fry onion, garlic, oregano, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
Add stock and pasta sauce; bring to boil. Add tortellini; reduce heat, cover and simmer until pasta is almost tender but still firm, about 7 minutes.
Add broccoli and return to simmer; cook until piping hot and broccoli is tender-crisp, about 1 minute. Ladle into bowls; sprinkle with cheese.
Spray the slow cooker
1 package of cooked cheese tortellini
2 cups of frozen broccoli
I can or jar of your favourite spaghetti sauce
add to slow cooker
cook on low heat 7-8 hours
so easy, why not?