Slow Cooker Tortellini Soup
Perfect for cold-weather entertaining—make this soup ahead of time, freeze, and simply reheat when your guests have arrived. 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 Reynolds Kitchens® Slow Cooker 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!
Slow Cooker Liners
LINE a 5- to 6-quart slow cooker with a Reynolds Kitchens® 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.
Preheat oven to 375°F. Line two large baking sheets with Reynolds Kitchens® Parchment Paper. In a small bowl, combine 1 1/2 cups finely shredded Parmesan cheese, 1 teaspoon snipped fresh thyme or rosemary, and 1/2 teaspoon coarsely ground 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.