Tomato Basil Tortellini Soup

 Ingredients:
2   14 oz cans of diced tomatoes
1 c finely diced Celery
1 c finely diced carrots
1 c finely diced onions
1 t oregano
1 T basil
4 C chicken broth
1/2 c flour (To make Gluten free Substitutive for 1:1 Gluten Free Flour)
1 c Parmesan cheese
1/2 c butter
 2 c half and half
1 t salt
1/4 t pepper
1 package of frozen tortellini (use Barilla Gluten Free Noodles) 

Gluten Free: (To make Gluten free Substitutive for 1:1 Gluten Free Flour) and use Barilla Gluten Free Noodles. 

Directions:

1. Add tomatoes, celery, carrots, both and spices to a large slow cooker.
2. Cover and cook on low for 5-7 hours until flavors are blended and vegetables are soft.
3. About 30 minute make a roux. -Melt butter in a pan on the stove.  Add in flour and cook for about 5 minutes stirring constantly.  Add in the half and half.   
4. Take out the tomato mixture and but in the blender and blend for a few minutes to make smooth.  (If desired) Then put back into the crockpot
5. Add the cream mixture to the crockpot and stir.  Let it simmer on high for 1/2 hour.
6.  Add paremesan cheese
7. Serve with cooked Tortellini