Subj : Crockpot N.Y. Times - 12
To   : All
From : Dave Drum
Date : Wed Mar 27 2024 16:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Chicken Tortellini Tomato Soup
 Categories: Poultry, Pasta, Vegetables, Herbs, Cheese
      Yield: 8 servings
 
  2 1/2 c  Chicken stock
    1/4 c  Dry white wine
      2 tb Tomato paste
     28 oz Can crushed fire-roasted
           - 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
 
MMMMM

.... Nothing tops a plain pizza!
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