Helen’s Slow Cooker Cheesy Tortellini Casserole

1 large onion diced
4 cloves garlic minced
2 Tbsp olive oil
1 tsp dry Italian spices or dry oregano
2-28oz can diced or crushed tomatoes
1 cup vegetable broth
1/4 cup diced olives or capers
2 cups diced veggies (use your favorites: zucchini, eggplant,
asparagus, green beans, etc.)
2 cups shredded mozzarella cheese (or Italian blend)
1 kg package frozen or refrigerated cheese filled tortellini

Directions:
1. Cook onion and garlic in olive oil until softened. Add spices, tomatoes, broth, and olives or capers. Adjust seasoning to taste if needed. Let simmer for 8-10 minutes, until thickened a bit.
2. Spray a large (5-6 quart) slow cooker with cooking spray. Add
1/2 of the tortellini, all of the veggies, 1/2 of the tomato sauce and cheese. Cover with the remaining tortellini, sauce and top with cheese.
3. Cook on high for 2-3 hrs or until pasta is soft. The tortellini will cook faster if thawed before cooking. The dish can be assembled in the slow cooker stoneware up to 1 day in advance, and cooked just before serving. Great for potlucks!
4. The same basic casserole can be made with (vegetarian) Bolognese sauce. Just make it “runnier” (more liquid) than the usual consistency.

Bible text: I Corinthians 10:3 1
“So, whether you eat or drink, or whatever you do, do all to the glory of God.