Tortellini spinach and chicken soup

Ingredients

• 1 brown onion
• 40 g plain flour
• 1 tbsp dried basil
• 2 cloves of garlic
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 950 ml chicken stock
• 2 cans chopped tomatoes
• 680 g chicken thighs
• 1 tsp salt
• 0.5 tsp black pepper
• 4 cups cheese tortellini
• 3 cups spinach
• 0.5 cups Parmesan cheese
• 235 ml single cream

Methods

• Dice the onion and mince the garlic
• Add the onions, flour, basil, garlic, tomato paste and olive olive to a bowl and microwave for 5 minutes, stirring every 90 seconds
• Add the microwaved mixture, chopped tomatoes, chicken, salt and pepper to a slow cooker and stir
• Cover and cook on low in a slow cooker for 4-6 hours, until the chicken is very tender
• Leave the cream out to warm up to room temperature
• Remove the chicken, then add the tortellini, spinach, parmesan and cream
• Shred the chicken then add back to the slow cooker and stir
• Cover and cook on high for 10-15 minutes, until the tortellini are cooked through