Tuscan Tortellini Soup

By nlhartman

From Better Homes and Gardens Magazine

Ingredients

• 3 14/5 oz. cans chicken broth
• 1 28 oz. can tomatoes with basil, garlic and oregano
• 1 bulb fennel, trimmed, quartered, cored and sliced
• 1 c. chopped onion
• 8 c. kale
• 1 9 oz. pgk. cheese-filled torellini
• 2 T. fresh oregano, chopped
• 1-2 T. whipping cream
• 1/2 c. grated Parmesan cheese

Preparation

Step 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.
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.