Slow Cooker Tortellini

Slow Cooker Tortellini

"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

50 m servings 315 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 1482 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • REYNOLDS KITCHENS TIP:
  • 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

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 tast...

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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...

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 tast...

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!

Loved this one, as did the rest of the family! I didn't add the artichoke because my husband is not a fan and I used fresh chopped spinach instead of Swiss chard because that's what I had on han...

This recipe turned out really good. It was light and perfect for a cold evening dinner. I had this with some garlic bread and it was a great meal. I substituted kale for the chard as I am more p...

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...

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.

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 ...