Slow Cooker Tortellini

Name: Slow Cooker Tortellini
Total time: 50
Yield: 12
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

Recipe by Reynolds KitchensR from allrecipes.com

Dinner 50 Mins.

Ingredients

12 servings

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1 Reynolds® Slow Cooker Liner
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1 (15 ounce) jar roasted red peppers, drained and chopped
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1 (32 ounce) container chicken broth
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2 (15.5 ounce) cans white (cannelloni) beans, rinsed and drained
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1 (28 ounce) can Italian-style diced tomatoes, drained
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1 (14 ounce) can artichoke hearts, rinsed, drained, and quartered
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4 stalks celery, chopped
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2 medium onions, chopped

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1 tablespoon olive oil
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4 cloves garlic, minced
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8 cups Swiss chard, chopped
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20 ounces fresh or frozen cheese tortellini, uncooked
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¼ cup finely shredded Parmesan cheese
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1 ½ cups finely shredded Parmesan cheese
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1 teaspoon snipped fresh thyme or rosemary
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½ teaspoon coarsely ground black pepper

Instructions

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.