Tomato Florentine Soup

Cookbook Page 65

(15 min. prep time,  6 hours total cooking time)

This soup is very, very good.  It calls for “diced canned tomatoes with basil, oregano, and garlic”.  I use plain canned tomatoes and add 1 t each: basil, oregano, and minced garlic.  I have made it with fresh Parmesan and with the shaker kind.  It is wonderful either way.  I like to add a little more tortellini because I love it!  I used the 3-cheese variety.

3  cups chicken broth

2  (14 1/2  oz) cans diced tomatoes with basil,           oregano, and garlic, undrained

1  (15 oz) can tomato sauce

1  (10 oz) package frozen chopped spinach, thawed  and well drained

1  cup chopped onion

1 1/2 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon pepper

1  (9 oz) package cheese-filled tortellini

Garnish: shredded Parmesan cheese 

  Combine first 8 ingredients in a 4-qt slow cooker.

  Cover and cook on LOW 5 1/2 hours;  add pasta, and cook on LOW for 30 min. more.

  Garnish with Parmesan cheese, if desired.  Makes 10 cups.