Creamy Tortellini, Spinach, and Chicken Soup

1 Yellow Onion, diced
1/3 Cup Flour
1 tbsp. Dried Basil
2 tsps. Minced Garlic
2 tbsps. Tomato Paste
3 tbsps. Olive Oil
4 Cups Chicken Broth
2x 14.5 oz. Cans Petite Diced Tomatoes
1 lb. Boneless, Skinless Chicken
1 tsp. Salt
½ tsp. Pepper
4 Cups Cheese Tortellini (fresh or frozen)
3 Cups Packed Spinach
½ Cup Parmesan Cheese
1 Cup Heavy Cream

• In a skillet, heat the oil over medium heat.
• Saute the onions until soft, about 5-10 minutes.
• Add the garlic and cook for another minute.
• Stir in the basil and then the tomato paste. Cook for another minute.
• Next, stir in the flour and cook for a few minutes to get the toothiness out of the flour.
• Stir in the tomatoes, broth, salt, and pepper.
• Add chicken to the slow cooker and pour broth mixture over the chicken.
• Cook on low for 4-6 hours or on high for 3-4 hours.
• Remove the lid, use a fork to remove the chicken from the slow cooker.
• Add in the tortellini and spinach, parmesan cheese and warmed cream.
• On a cutting board, shred or cut the chicken into bite-size pieces.
• Add the chicken back into the slow cooker.
• Put the lid back on and cook on high for about 10 more minutes, or until the tortellini are cooked through.