Put all ingredients except for pasta and arugula in the slow cooker. Cook on high 3-4 hours or low 5-6 hours. In last 30 minutes add the pasta and arugula. Serve immediately.
Dutch Oven or Heavy Bottom Pot:
In a large skillet brown the beef and set aside.
In a dutch oven or large heavy bottom pot, add a tablespoon of EVOO and saute onions on low until they become translucent.
Add the remaining vegetables and garlic and cook until softened.
Pour in chicken stock.
Add in beef and herbs.
Let simmer on low heat for 45 minutes. You can let simmer longer if you would like.
Taste to check progress.
When the soup has reached it's flavor add in the arugula and tortellini.
Cook until pasta is tender. Do not overcook.
Ladle into bowls and garnish with shredded parmesan cheese.
Serve and enjoy!
Recipe by Style + Eat at https://styleandeat.com/tortellini-arugula-soup/