HERB TORTELLINI SOUP
Semi-Homemade Cooking 2 by Sandra Lee
servings 8
prep time 10 minutes
cooking time 3 hours (High) or 7 hours (Low)
• 3 cans (14.5-ounce) low-sodium chicken broth, Swanson®
• 1 can (28-ounce) crushed tomatoes, Hunt's®
• 1 can (11-ounce) sweet corn (no added salt), Green Giant®
• 1 package (10-ounce) frozen cut-leaf spinach
• 1 small red onion, diced
• 1 zucchini, diced
• 1/2 cup chopped fresh herbs (parsley, thyme, oregano, basil)
• 1 tablespoon bottled minced garlic, McCormick®
• 1 tablespoon Italian salad dressing mix, Good Season's®
• 1/2 teaspoon red pepper flakes, McCormick®
• Salt and pepper to taste
• 1 package (8-ounce) cheese tortellini, Barilla®
1. Combine all ingredients, except tortellini, in a 3 1/2- to 4-quart slow cooker. Cover and cook on high-heat setting for 3 hours or low-heat setting for 7 hours.
2. Add tortellini and continue cooking for 1 hour. (If cooking on low-heat setting, turn to high-heat setting to cook tortellini.)
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