Slow Cooker Tortellini recipe
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Ingredients
- 1 Reynolds® 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 ¼ cup finely shredded Parmesan cheese 1 ½ cups finely shredded Parmesan cheese 1 teaspoon snipped fresh thyme or rosemary ½ teaspoon coarsely ground black pepper
Nutrition Info
- 315.2 caloriescarbohydrate: 42.8 gcholesterol: 30.4 mgfat: 9.1 gfiber: 6.4 gprotein: 16.4 gsaturatedFat: 4.3 gservingSize: -sodium: 1481.8 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Tortellini
Directions
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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.