Slow Cooker Tortellini

1. 1

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

2. 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.

3. 3

   Cover and cook on high for 5 hours.

4. 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.

5. 5

   Parmesan Crisps: Preheat oven to 375 degrees F. Line two large baking sheets with Reynolds(R) 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.

* Per serving · 4 servings · Values may vary.