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Tortellini

Slow-cooker creamy tomato-tortellini soup with spinach and Parmesan.

Ingredients

• 1medium yellow onion, diced
• ⅜ cupall purpose flour
• 1 tbspdried basil
• 2 cloveof garlic, minced
• 2 tbsptomato paste
• 3 tbspolive oil
• 4 cupchicken broth
• 2(14.5 oz) cans petite diced tomatoes
• 1 tspsalt
• ½ tsppepper
• 4 cupfrozen cheese tortellini (or you can use fresh)
• 3 cuppacked spinach (you can definitely add more than this if you want)
• ½ cupParmesan cheese
• 1 cupheavy cream or 1 cup half and half

Instructions

1. In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil. Microwave for 5 minutes, stirring every 90 seconds or so. (The mixture will be pasty and look weird but don’t worry it will all be okay in the end). Add the mixture to the slow cooker.
2. Add broth, tomatoes, salt and pepper to the slow cooker. Stir.
3. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours
4. Remove the lid and add in tortellini and spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold).
5. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are cooked through. Ladle into serving bowls and enjoy!