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Submitted by: Lori Haines from Johnson City, TN
Originally shared on the web 12/08/2015

32-oz. container chicken broth
18-oz. pkg. refrigerated cheese tortellini, uncooked
28-oz. can petite diced tomatoes
2 10-3/4 oz. cans tomato soup
2 8-oz. containers chive and onion cream cheese spread, softened

Combine broth, tortellini and tomatoes with juice in a slow cooker. Cover and cook on high setting for about 3 hours, until tortellini starts swelling. Stir in soup; add cream cheese by spoonfuls. Cover and cook on high setting one more hour. Stir until cream cheese is smooth before serving. Makes 6 to 8 servings.