Slow Cooker Tortellini

admin 26/04/20 Recipes


12 servings

Prep Time


Cook Time



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



1 1/2 cups: finely shredded Parmesan cheese

1 teaspoon: snipped fresh thyme or rosemary

1/2 teaspoon: coarsely ground black pepper


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

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.

Cover and cook on high for 5 hours.

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.

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.


Calories: 315 kcal

Carbohydrates: 42.8 g

Cholesterol: 30 mg

Fat: 9.1 g

Fiber: 6.4 g

Protein: 16.4 g

Sodium: 1482 mg

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