Slow Cooker Tortellini Recipe -
Slow Cooker Tortellini Recipe
  • READY IN 50 mins

Slow Cooker Tortellini

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    35 mins
  • COOK

    10 mins

    50 mins


  1. Line a 5- to 6-quart slow cooker with a Reynolds® 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® 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.
Kitchen-Friendly View


  • There's nothing quite like a delicious bowl of hot soup to warm your heart! And you can prepare this dish ahead of time and freeze using freezer-safe containers. Before you serve, thaw overnight in the refrigerator, then line a 6-quart slower cooker with a liner, and add the finishing touches and enjoy. Once tummies are full and the soup is finished, just throw away the liner for easy cleanup!

Reviews More Reviews

Most Helpful Positive Review
Feb 21, 2015

I just made this soup ... Stovetop tho because I needed it prepared quicker. I sautéed all veggies first in olive oil then added remaining ingredients. It was amazing even the picky eaters loved it. Definitely could use just one more veggie broth container. So next time I will add double broth. Btw I made this with all organic ingredients. The nutrition in this meal is increased when we don't use pesticide covered veggies :)

Most Helpful Critical Review
Jan 10, 2015

I wasn't a fan of this one. I left out the artichoke hearts and used spinach and cheese tortellini. I will not make this one again.

Oct 30, 2014

I made this on the stove, not a slow cooker. I used kale instead of swiss chard. I also added more broth, as there wasn't enough to cook the pasta and still have broth left over for the soup. It was very good.

Oct 27, 2014

This is a tasty, easy to make soup! I made it exact with a little more garlic and it cooked so easy. The ingredients all worked really well together. Artichoke hearts in soup is a new twist for me and I'm happy I tried this recipe. Clean up was a breeze with the Reynolds slow cooker liners, won't slow cook without them anymore. We love, love, love Parmesan crisps now!

Oct 30, 2014

I subbed spinach for the Swiss chard, it's what I had on hand. I'm not a fan of artichokes. I really didn't care for the beans and tortellini together. I did like the parmesan crisps - very tasty and easy. The slow cooker liners make clean up a breeze.

Oct 09, 2014

This was fantastic. My store did not have swiss chard so I used fresh baby spinach in place of this and it was great. The little parmesan crisps were a nice added touch!


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  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 6.4 g
  • 25%
  • Protein
  • 16.4 g
  • 33%
  • Sodium
  • 1482 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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