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Slow Cooker Tortellini

Rated as 4.41 out of 5 Stars
58k

"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
Original recipe yields 12 servings

Directions

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  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!

Nutrition Facts


Per Serving: 315 calories; 9.1 42.8 16.4 30 1482 Full nutrition

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Reviews

Read all reviews 11
  1. 17 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

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 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 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...

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...

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...

Awesome soup. Easy to make and heart.

took to potluck and everyone said it was good.

I think the soup was pretty good and has potential, but it seemed like something was missing. We are normally not picky eaters but this soup didn't stand out. We used 1/2 chard and 1/2 kale. I ...

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...