In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste, and olive oil. Microwave for 5 minutes, stirring every 90 seconds or so.
Add broth, tomatoes, & chicken to the crockpot & stir.
Add the mixture from step 1 to the crockpot.
Season with sea salt, black pepper, & Italian seasoning. (I used Flavor God Italian Zest instead)
Stir & cover. Cook on LOW for 4-6 hours or on HIGH for 3-4 hours.
Use a fork to remove the chicken out of the crockpot. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the crockpot.
Add tortellini, spinach, & cheese.
Slowly pour the half & half in, stirring as you pour.
Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are cooked through.
- 1/2lb Chicken breast, boneless
- 1.0 Medium onion, diced
- 4.0 Garlic cloves, minced
- 2.0Tbsp Tomato paste
- 1/3c Flour
- 3.0Tbsp Extra virgin olive oil
- 1.0Tbsp Basil, dried
- 4.0c Chicken broth, fat free
- 2.0 Cans diced tomatoes
- 2.0lb Cheese tortellini, frozen
- 1/2c Pecorino Romano Cheese, grated
- 4.0oz Spinach, fresh
- 1.0c Fat free half & half
- Sea salt
- Black pepper
- Italian seasoning