4 cups reduced-sodium chicken broth
4 cups water
4 cups (1 lb) coarsely chopped roasted turkey breast
1 can (14 1/2-oz) diced tomatoes, do not drain
1 tbsp dried Italian seasoning
1 pkg (9-oz) refrigerated cheese tortellini
2 cups fresh baby spinach
6 tbsp shredded Parmesan cheese
In a 5 to 6-quart slow cooker or crock pot, combine the broth, water, turkey, tomatoes, and Italian seasoning. Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.
Make sure heat setting is on high and stir in the tortellini. Replace lid and cook on high for 30 minutes or until tortellini is tender.
Stir in the spinach. Before serving, sprinkle 1 tablespoonful of the Parmesan cheese over each bowl.
Yield: 6 servings.