Rating: 4.5 stars
24 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary

prep:
35 mins
cook:
10 mins
additional:
5 mins
total:
50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Parmesan Crisps:

Directions

Instructions Checklist
  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner; set aside.

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  • 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.

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

315 calories; protein 16.4g; carbohydrates 42.8g; fat 9.1g; cholesterol 30.4mg; sodium 1481.8mg. Full Nutrition
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