Slow Cooker Tortellini
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 stalks
Celery (chopped)2 medium
Onion (chopped)1 tbsp
Olive Oil4 cloves
Garlic (minced)8 cups
Swiss Chard (chopped)1.5 cups
Shredded Parmesan Cheese (finely)1 tsp
Thyme (snipped fresh)Directions:
1
Bake 4 to 6 minutes or until bubbly and golden brown
2
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner; set aside
3
Add the roasted peppers, broth, beans, tomatoes, artichoke hearts, celery, onions, olive oil, and garlic to the lined-slow cooker
4
Stir gently with a wooden spoon or rubber scrapper to combine
5
Cover and cook on high for 5 hours
6
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
7
Serve with Parmesan cheese and Parmesan Crisps, if desired
8
Parmesan Crisps: Preheat oven to 375 degrees F
9
Line two large baking sheets with Reynolds(R) Parchment Paper
10
In a small bowl, combine Parmesan cheese, fresh thyme or rosemary, and black pepper
11
Spoon the cheese mixture into 12 portions, 4 inches apart onto prepared baking sheets
12
Pat each cheese portion into a 5-inch circle
13
Let stand on baking sheet until completely cooled
14
Carefully remove crisps from parchment paper