CHICKEN TORTELLINI SOUP
1.5 - 2kg Chicken breast (cut into large pieces)
1 x Litre (4 x cups) chicken broth
2 x Cans diced tomatoes
1 x Brown onion (fine diced)
1 x Cup thick cream
1/2 Cup parmesan cheese
4 x Cups chopped spinach
⅓ Cup plain flour
2 x Tablespoons tomato paste
3 x Tablespoons olive oil
1 x teaspoon salt
½ x teaspoon pepper
1 x Tablespoon dried basil
3 x Cloves garlic (grated)
500g Cheese tortellini (cooked separately to add to the soup later).
(1) Prepare all above ingredients as recommended above and place into slow cooker (all except the tortellini. Put that aside for later).
(2) Set to low for 6 hours.
(3) If the chicken feels soft enough, it can be pulled apart and shredded with two forks if desired.
(4) Cook the tortellini according to the directions on the packet.
(5) Serve the soup and add the tortellini to each bowl.
The tortellini pasta can be cooked in the soup, how ever, if the soup is to be eaten the next day, it may become a lot thicker than it was when first cooked.