Ingredients:
1/4 cup coconut oil
3 cloves garlic, minced
1 yellow onion, chopped
2 TBSP fresh thyme leaves
1 TBSP dried basil
1 TBSP dried oregano
1 TSP fennel seeds
1 TSP smoked paprika
2 TBSP tomato paste
6 carrots, chopped
4 celery, chopped
6 cups low sodium vegetable broth
4 cups kale, chopped
1/2 cup low fat heavy cream
1/3 cup reduced fat parmesan
1 pound cheese tortellini
Salt and Pepper to taste

Directions:
Add coconut oil to a large skillet on medium heat. Then add onion, garlic,
thyme, basil, oregano, fennel, paprika, salt and pepper. Let this cook for
5 minutes then remove and add to the base of the crock pot. Combine in
tomato paste, carrots, celery, and then the broth. Cook this for 6-8 hours
on low or 4-5 on high heat. Near the last 15 minutes of cooking add in the
rest of the ingredients; kale, heavy cream and tortellini. Top with fresh
oregano and parmesan.