Slow Cooker Tortellini Recipe

Name: Slow Cooker Tortellini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Reynolds(R) Slow Cooker Liner; 1 (15 ounce) jar roasted red peppers, drained and chopped; 1 (32 ounce) container chicken broth; 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; 4 stalks celery, chopped; 2 medium onions, chopped; 1 tablespoon olive oil; 4 cloves garlic, minced; 8 cups Swiss chard, chopped; 20 ounces fresh or frozen cheese tortellini, uncooked; 1/4 cup finely shredded Parmesan cheese; Parmesan Crisps:; 1 1/2 cups finely shredded Parmesan cheese; 1 teaspoon snipped fresh thyme or rosemary; 1/2 teaspoon coarsely ground black pepper

Servings: persons

1 Reynolds(R) Slow Cooker Liner
1 (15 ounce) jar roasted red peppers, drained and chopped
1 (32 ounce) container chicken broth
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
4 stalks celery, chopped
2 medium onions, chopped
1 tablespoon olive oil
4 cloves garlic, minced
8 cups Swiss chard, chopped
20 ounces fresh or frozen cheese tortellini, uncooked
1/4 cup finely shredded Parmesan cheese
Parmesan Crisps:
1 1/2 cups finely shredded Parmesan cheese
1 teaspoon snipped fresh thyme or rosemary
1/2 teaspoon coarsely ground black pepper

1
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner; set aside.
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
Cover and cook on high for 5 hours.
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
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.

953

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Reynolds(R) Slow Cooker Liner, 1 (15 ounce) jar roasted red peppers, drained and chopped, 1 (32 ounce) container chicken broth, 2 (15.5 ounce) cans white (cannelloni) beans, rinsed and drained, and more.

Yes, Slow Cooker Tortellini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Tortellini

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