Slow Cooker Vegetarian Tortellini Soup

Heat olive oil in a large skillet on medium heat. Add onion, celery, and carrots and saute for 3-4 minutes.
1 tablespoon olive oil, ½ yellow onion (about 1 cup), 3 large celery stalks, 4 large carrots
Add garlic, parsley, basil, thyme, smoked paprika, red pepper flakes, salt, and pepper. Mix well and saute for 1-2 minutes, or until aromatic. Move vegetables and spices to the slow cooker.
2 ½ teaspoon minced garlic, ½ teaspoon dried parsley, 2 teaspoon dried basil, 2 teaspoon dried thyme, 1 teaspoon smoked paprika, ½ teaspoon red pepper flakes, 1 ½ teaspoon sea salt, ½ teaspoon black pepper
Add diced tomatoes, beans, white wine vinegar, and vegetable broth to the slow cooker and mix well. Turn slow cooker on low and cook for about 5-6 hours.
1 can (14 oz) petite diced tomatoes, 1 can (14 oz) cannelini beans (or two for more protein), 2 tablespoon white wine vinegar, 6 cup vegetable broth
For the last 20 minutes of cooking, add heavy cream, kale, parmesan cheese, and tortellini and stir well.
⅔ cup heavy cream, 3 cup kale, ¾ cup fresh parmesan cheese*, 18 oz cheese tortellini**
Once the tortellini is cooked through, the soup is done. Enjoy!