Slow Cooker Tortellini

Perfect for cold-weather entertaining--make this soup ahead of time, freeze, and simply reheat when your guests have arrived.

• Preparation Time: 35 mins
• Cooking Time: 10 mins
• Total Time: 45 mins
• Calories: 315 Calories

Ingredients

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 4 stalks celery, chopped
• 2 medium onions, chopped
• 1 (32 ounce) container chicken broth
• 1 Reynolds® Slow Cooker Liner
• ½ teaspoon coarsely ground black pepper
• 1 (15 ounce) jar roasted red peppers, drained and chopped
• 2 (15.5 ounce) cans white (cannelloni) beans, rinsed and drained
• 1 (28 ounce) can Italian-style diced tomatoes, drained
• 1 (14 ounce) can artichoke hearts, rinsed, drained, and quartered
• 8 cups Swiss chard, chopped
• 20 ounces fresh or frozen cheese tortellini, uncooked
• ¼ cup finely shredded Parmesan cheese
• 1 ½ cups finely shredded Parmesan cheese
• 1 teaspoon snipped fresh thyme or rosemary

Recipe Instructions

Step 1

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner; set aside.

Step 2

Add the roasted peppers, broth, beans, tomatoes, artichoke hearts, celery, onions, olive oil, and garlic to the lined-slow cooker. Stir gently with a wooden spoon or rubber scrapper to combine.

Step 3

Cover and cook on high for 5 hours.

Step 4

Stir in Swiss chard and tortellini gently with a rubber spatula and cook 7 to 9 minutes more or until pasta is just al dente. Serve with Parmesan cheese and Parmesan Crisps, if desired.

Step 5

Parmesan Crisps: Preheat oven to 375 degrees F. Line two large baking sheets with Reynolds® Parchment Paper. In a small bowl, combine Parmesan cheese, fresh thyme or rosemary, and black pepper. Spoon the cheese mixture into 12 portions, 4 inches apart onto prepared baking sheets. Pat each cheese portion into a 5-inch circle. Bake 4 to 6 minutes or until bubbly and golden brown. Let stand on baking sheet until completely cooled. Carefully remove crisps from parchment paper.