Sautee the garlic for a minute or so until fragrant im a little oil (the original recipe suggest adding it raw, but that imparts a metallic flavor when cooking low & slow)
In a 6- to 8-quart slow cooker, whisk together the stock, wine, anchovies, soy sauce, Worcestshire sauce, and tomato paste until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, 5 to 6 hours.
Increase the heat to high for 10 minutes. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the slow cooker to break the thighs apart. Stir in the spinach so that it wilts into the soup.
Stir in the tortellini, cover the slow cooker, and cook until the tortellini are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and serve with Parmesan, basil and black pepper.
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|Serving Size: 1 (594g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 167 (34%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 143.6mg||44 %|
|Sodium 1120.4mg||39 %|
|Potassium 998.8mg||26 %|
|Total Carbohydrate 41.1g||12 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 36.2g|
|Protein 44.1g||63 %|
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Calories per serving: 496
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