| We had this at my friend Leah's house one night and I fell in love with it! It's so easy and delicious and I'm so glad she decided to share the recipe!
4 cups vegetable broth |
| 2 | 14.5-ounce cans diced tomatoes with basil, oregano and garlic, undrained |
| 1 | ounce tomato sauce (but I used 8 ounces because I wanted to thicken up the broth, it worked and we liked it better) |
| 1 | yellow onion , chopped |
| 1 1/2 | teaspoons garlic, minced |
| | coarse salt and freshly ground pepper, to taste |
| 2 | 9-ounce packages fresh, cheese-filled tortellini |
| 1/4 | cup Parmigiano Reggiano cheese, freshly grated
In a slow cooker, combine broth, diced tomatoes, tomato sauce, onion, garlic and salt and pepper.
Cover and cook on low 5 -6 hours; add tortellini and cook on low for 20 additional minutes. If soup seems too thick, add water 1/2 cup at a time to thin. Garnish with cheese. Serve with Creamy Corn Muffins.
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