Ingredient:
4 cups Progresso Chicken Broth
1/3 cup Gold Medal All-Purpose Flour
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14.5 oz) Muir Glen™ Organic Diced Tomatoes Fire Roasted
1 bag (16 oz) frozen cheese tortellini
4 cups baby spinach leaves, washed and drained
1 cup heavy cream
1 1/2 cups cheddar cheese, shredded
Method:
Add the broth, flour, and spices to the slow cooker and whisk until the flour is dissolved and incorporated.
Add the onion, garlic and tomatoes and cook on Low for 4-5 hours or High for 2-3 hours.
Add the frozen tortellini and cook on High for another 15-20 minutes or until done.
Add the spinach, cream and shredded cheese and stir until the cheese is melted.
Cook for another 5 minutes until the spinach is wilted. Add salt and pepper to taste.
Serve and Enjoy!
4 cups Progresso Chicken Broth
1/3 cup Gold Medal All-Purpose Flour
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14.5 oz) Muir Glen™ Organic Diced Tomatoes Fire Roasted
1 bag (16 oz) frozen cheese tortellini
4 cups baby spinach leaves, washed and drained
1 cup heavy cream
1 1/2 cups cheddar cheese, shredded
Method:
Add the broth, flour, and spices to the slow cooker and whisk until the flour is dissolved and incorporated.
Add the onion, garlic and tomatoes and cook on Low for 4-5 hours or High for 2-3 hours.
Add the frozen tortellini and cook on High for another 15-20 minutes or until done.
Add the spinach, cream and shredded cheese and stir until the cheese is melted.
Cook for another 5 minutes until the spinach is wilted. Add salt and pepper to taste.
Serve and Enjoy!
