Slow Cooker Tortellini

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

Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner; set aside. Add the roasted peppers, broth, beans, tomatoes, artichoke hearts, celery, onions, olive oil, and garlic to...


Ingredients

  • 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

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