1carton(900ml or 32 oz) vegetable broth (or chicken broth)
1tspsalt
1tsporegano
1/2tspground black pepper
1/2tsppaprika
1/4tspcayenne pepper
2cups10% cream
3/4cupgrated parmesan cheese
16oz(500g) package of refrigerated tortellini (cheese stuffed)
Instructions
In a skillet, heat oil on medium heat. Add onion, celery, carrots, red pepper and garlic. Cook, stirring often, until the vegetables are tender, about 8-10 minutes. Dump sautéed vegetables into slow cooker.
Stir the diced tomatoes, broth and spices into the slow cooker.
Put the lid on the slow cooker and cook on high for 4 hours or on low for 6 hours.
Use an immersion blender to puree the vegetables.
Stir in the cream and parmesan cheese.
Add the tortellini and place the lid back on the slow cooker.
Cook until the tortellini are soft, about 15-20 minutes.