Creamy Tomato Tortellini Soup

Elements

1/3 cup melted butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup tomato sauce
3 large tomatoes, coarsely chopped
3 cloves garlic, minced
1 onion, finely chopped
½ tsp dried basil
½ tsp salt
¼ tsp dried oregano
Dash of cayenne pepper
1 300 g package fresh cheese-filled tortellini
1 370 mL can evaporated milk
6 cups baby spinach
Freshly ground black pepper
Freshly grated Parmesan cheese

Instructions

In slow cooker stoneware, whisk together melted butter and flour until a smooth paste forms. Slowly whisk in broth until combined. Stir in tomato sauce, tomatoes, garlic, onion, basil, salt, oregano and cayenne. Cover and cook on Low for 6 to 8 hours until soup is thick and vegetables are tender. Using an immersion blender, puree soup until smooth.

In a large pot of boiling water, cook tortellini according to package directions. Drain and add to slow cooker. Stir in milk and baby spinach. Cover and cook on High for 5 minutes or until spinach is slightly wilted. Ladle into bowls and sprinkle with black pepper and Parmesan cheese.