Tortellini and Vegetable Soup

• 2 (14 1/2 ounce) cans vegetable broth
• 1 (15 1/4 ounce) can whole kernel corn
• 2 garlic cloves, crushed in press
• 1 (28 ounce) canof diced peeled tomatoes
• 1 red bell pepper, chopped
• 2 cups chopped zucchini
• 1 (9 ounce) packageof fresh cheese tortellini
• 12 teaspoon garlic pepper seasoning
• grated parmesan cheese, for serving

1. In 4-qt crock pot mix all ingredients except parmesan cheese.
2. Cover and cook on high for 3.5 to 4 hours or until tortellini is tender.
3. Serve immediately topped with parmesan cheese.

vegetable broth, whole kernel corn, garlic, tomatoes, red bell pepper, zucchini, garlic pepper, parmesan cheese

Taken from www.food.com/recipe/tortellini-and-vegetable-soup-271165 (may not work)