slow cooker tortellini

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 35 mins Cook Time: 10 mins Ready Time: 50 mins


• 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 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.