14 oz crushed tomatoes
2 Tbls Italian Herb Paste The kind in the grocery section, or fresh basil
1 tsp kosher salt
4 clove garlic smashed
4 Cups 32 oz box chicken stock
2 Cups half and half divided
3 Tbls butter
1/4 Cup all purpose flour
2 oz goat cheese plus more for garnish
9 oz fresh tortellini
Place the tomatoes, herb paste, salt, garlic, chicken stock, and 1 cup of the half and half into the slow cooker. Stir to combine, place on the lid and cook on high heat for 2-4 hours (4-8 hours on low). If you are home while this is cooking, stir every 30 minutes or so. 45 minutes before serving, use an immersion blender, blend until smooth. In a medium-sized skillet, melt the butter over medium heat and add in the flour. Whisk until there are no lumps and continue to cook while whisking for 2 minutes. Slowly, pour in the remaining half and half while whisking. Let come to a simmer while continuing to whisk. Place into the slow cooker and stir to combine. Add in the goat cheese and tortellini, stir to combine and cook for an additional 30 minutes, until the tortellini are cooked through and the cheese has melted. Serve with more goat cheese as a garnish if desired.