Chicken Tortellini Soup

6 cups low chicken broth
2 cups water
2 pounds chicken thighs, remove skin
2 cloves garlic, minced
1/2 cup chopped leeks
1 can (15 ounces) yellow soy beans
1 package (16 ounces) frozen cauliflower, broccoli, carrots vegetable blend
1/2 cup edamame
1/4 cup chopped green onions
1 teaspoon dried basil
1 package (16 ounces) refrigerated cheese-filled tortellini
5 whole mushrooms, quartered
1 cup packed spinach, thinly sliced
Garnish:  shredded Parmesan cheese

Combine chicken broth, water, chicken thighs, garlic, leeks, soybeans, frozen vegetables, edamame, green oions and basil in slow cooker.  Cook on low for 6 to 7 hours until chicken is done.  Remove cooked thighs; debone and cut meat into pieces and return meat to slow cooker.   Add tortellini, mushrooms and spinach cook about 30 minutes until tortellini is tender.  Sprinkle with Parmesan cheese before serving.  Serves 6 to 8.