2 cans (28 oz each) fire roasted crushed tomatoes, undrained

1 1/2 cups chicken broth

1/2 cup finely chopped green onions, white parts only

2 cloves garlic, finely chopped

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon crushed red pepper flakes

1 cup heavy whipping cream

1 package (9 oz) refrigerated cheese tortellini

1/4 cup refrigerated basil pesto

1/2 cup shredded Parmesan cheese (2 oz)

Spray 4-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, broth, green onion whites, garlic, sugar, salt, pepper and pepper flakes. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours.

If cooking on Low heat setting, increase to High heat setting. Add whipping cream; cover and cook about 15 minutes or until hot.

Add tortellini; cover and cook 15 to 20 minutes or until tortellini is tender.

Divide among serving bowls; garnish with pesto and Parmesan cheese.