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Title: Slow-Cooker Chicken Tortellini Tomato Soup
Categories: Poultry, Pasta, Vegetables, Herbs, Cheese
Yield: 8 servings

2 1/2 c Chicken stock
1/4 c Dry white wine
2 tb Tomato paste
28 oz Can crushed fire-roasted
- tomatoes
1 tb Aged balsamic vinegar
6 cl Garlic; fine chopped
2 tb Chopped fresh oregano
+=OR=+
1 1/2 ts Dried oregano
2 ts Onion powder
1/2 ts Red-pepper flakes
1/2 ts Kosher salt; more as needed
2 lb Boned, skinned chicken
- thighs
5 oz Baby spinach
10 oz Bag refrigerated cheese
- tortellini
1 c Grated Parmesan; to serve
Torn or sliced fresh basil;
- to serve
Black pepper; to serve

In a 6 to 8 quart slow cooker, whisk together the stock,
wine and tomato paste until the paste dissolves. Stir in
the tomatoes, vinegar, garlic, oregano, onion powder,
red-pepper flakes and salt. (If you are using unsalted
stock, add an additional 1/2 teaspoon salt.) Add the
chicken and stir to combine. Cook on low until the
chicken is very tender and the flavors are blended, 5 to
6 hours.

Increase the heat to high for 10 minutes. Coarsely shred
the chicken with two forks, pressing pieces of chicken
against the side of the slow cooker to break the thighs
apart. Stir in the spinach so that it wilts into the
soup.

Stir in the tortellini, cover the slow cooker, and cook
until the tortellini are al dente and warmed through,
about 3 minutes. Taste the soup and add salt if it
tastes flat. Ladle the soup into bowls and serve with
Parmesan, basil and black pepper.

By: Sarah DiGregorio

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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