Saturday, August 23, 2008

Tomato Florentine Soup

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.) pkg. frozen chopped spinach, thawed and well drained
1 cup chopped onion
1 1/2 tsps. minced garlic
1/2 tsp salt
1/4 tsp pepper
1 pkg. refrigerated cheese tortellini (or the frozen bag-just thaw them first)
shredded parmesan cheese

Combine 8 ing in a 4 qt slow cooker. Cover adn cook on low 5 1/2 hours;add pasta cook on low 30 minutes longer. Garnish with Parmesan.

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