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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow-Cooker Chicken Tortellini Tomato Soup   
    Categories: Poultry, Pasta, Vegetables, Chilies, Greens   
         Yield: 5 servings   
       
     2 1/2 c  Chicken stock   
       1/4 c  Dry white wine   
         2 tb Tomato paste   
        28 oz Can crushed tomatoes   
         1 tb Aged balsamic vinegar   
         6 cl Garlic; fine chopped   
         2 tb Chopped fresh oregano   
              +=OR=+   
     1 1/2 ts Dried oregano   
         2 ts Onion powder   
       1/2 ts Red-pepper flakes   
       1/2 ts Kosher salt, more as needed   
         2 lb Boned, skinned chicken   
              - thighs   
         5 oz Baby spinach   
        10 oz Bag refrigerated cheese   
              - tortellini   
         1 c  Grated Parmesan; to serve   
              Torn or sliced fresh basil;   
              - to serve   
              Black pepper; to serve   
       
     In a 6 to 8 quart slow cooker, whisk together the stock,   
     wine and tomato paste until the paste dissolves. Stir in   
     the tomatoes, vinegar, garlic, oregano, onion powder,   
     red-pepper flakes and salt. (If you are using unsalted   
     stock, add an additional 1/2 teaspoon salt.) Add the   
     chicken and stir to combine. Cook on low until the   
     chicken is very tender and the flavors are blended, 5 to   
     6 hours.   
        
     Increase the heat to high for 10 minutes. Coarsely shred   
     the chicken with two forks, pressing pieces of chicken   
     against the side of the slow cooker to break the thighs   
     apart. Stir in the spinach so that it wilts into the   
     soup.   
        
     Stir in the tortellini, cover the slow cooker, and cook   
     until the tortellini are al dente and warmed through,   
     about 3 minutes. Taste the soup and add salt if it   
     tastes flat. Ladle the soup into bowls and serve with   
     Parmesan, basil and black pepper.   
        
     By: Sarah DiGregorio   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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