Creamy Vegetarian Tortellini Soup

Heat the olive oil in a large pot over medium heat. Once heated, add the chopped yellow onion, minced garlic, fresh thyme leaves, dried basil, dried oregano, fennel seeds, smoked paprika with a pinch of crushed red pepper flakes. Sprinkle kosher salt and black pepper to taste. Cook for about 5 minutes until the mixture is very fragrant.

Remove the pot from the heat and empty contents into your slow cooker.

In the slow cooker, stir in the tomato paste, chopped carrots and chopped celery.

To the mixture in the slow cooker, add the dry white wine, vegetable broth and another pinch of red pepper flakes.

Cover and cook on low for 7 hours.

In the last 15 minutes of cooking, stir in the roughly chopped kale, heavy cream, grated parmesan cheese and the fresh cheese tortellini.

Serve the soup hot, garnished with additional parmesan cheese.