Slow cooker creamy tortellini soup! Ingredients: 1 (16 oz) package cheese tortellini (fresh or frozen)- We use Taste Republic Gluten Free** See note at the bottom about GF pastas 4 cups vegetable broth 1 (15 oz) can diced tomatoes, undrained 1/2 an onion, diced 1 tablespoon minced garlic 2 cups fresh spinach, chopped 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 cup heavy cream (or half-and-half) 1/2 cup grated Parmesan cheese Fresh basil or parsley for garnish (optional) Directions: In a slow cooker, combine onion, garlic, vegetable broth, diced tomatoes (with juice), basil, and oregano. Stir well. Cover and cook on low for 4 hours (or high for 2 hours) until vegetables are tender. Stir in tortellini* and chopped spinach. Cook on high for an additional 30 minutes, or until tortellini is tender. Add heavy cream and Parmesan cheese. Salt and pepper to taste! Serve hot! ** GF pastas tend to fall apart easily, so if you use GF pasta, add it at the end with the cream and cheese! The Taste Republic brand cooks in the slow cooker in under 5 minutes! It is our favorite! We served our soup with ceasar salad. . LTKFamily LTKSeasonal LTKHome