TORTELLINI SOUP

Ingredients

• CHICKEN BROTH three 14.5-oz. cans
• DICED TOMATOES one 28-oz. can with basil, garlic, and oregano
• FENNEL 1 bulb, trimmed, quartered, cored, and sliced
• ONION 1 cup chopped
• KALE 8 cups chopped
• CHEESE-FILLED TORTELLINI one 9-oz. pkg.
• FRESH OREGANO 2 Tbsp. chopped
• WHIPPING CREAM 1 to 2 Tbsp.
• PARMESAN CHEESE ½ cup grated

   

   

   

   

   

   

   

   

Directions

1. In a 6-qt. slow cooker stir together broth, tomatoes with juices, fennel, and onion. Cover; cook on low 6 hours or on high 3 hours.
2. If cooking on low, turn to high. Stir in kale, tortellini, and oregano. Cover; cook on high 30 minutes more or until tortellini are tender. Stir in cream. Serve with Parmesan cheese.

Makes 8 servings.