Ingredients
2
cans (28 oz each) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1/2
cup finely chopped green onions, white parts only
2
cloves garlic, finely chopped
1
tablespoon sugar
1/2
teaspoon salt
1/2
teaspoon pepper
1/4
teaspoon crushed red pepper flakes
1
cup heavy whipping cream
1
package (9 oz) refrigerated cheese tortellini
1/4
cup refrigerated basil pesto
1/2
cup shredded Parmesan cheese (2 oz)
Preparation
Spray 4-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, broth, green onion whites, garlic, sugar, salt, pepper and pepper flakes. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours.
If cooking on Low heat setting, increase to High heat setting. Add whipping cream; cover and cook about 15 minutes or until hot.
Add tortellini; cover and cook 15 to 20 minutes or until tortellini is tender.
Divide among serving bowls; garnish with pesto and Parmesan cheese.
