Name: Slow Cooker Tortellini
Prep time: 35 min
Cook time: 35 min
Yield: 12
Ingredients: Reynolds® Slow Cooker Liner - 1; Roasted red peppers, drained and chopped - 1 (15 ounce) jar; Chicken broth - 1 (32 ounce) container; White (cannelloni) beans, rinsed and drained - 2 (15.5 ounce) cans; Italian-style diced tomatoes, drained - 1 (28 ounce) can; Artichoke hearts, rinsed, drained, and quartered - 1 (14 ounce) can; Celery, chopped - 4 stalks; Onions, chopped - 2 medium; Olive oil - 1 tablespoon; Garlic, minced - 4 cloves; Swiss chard, chopped - 8 cups; Fresh or frozen cheese tortellini, uncooked - 20 ounces; Finely shredded Parmesan cheese - ¼ cup; Finely shredded Parmesan cheese - 1 ½ cups; Snipped fresh thyme or rosemary - 1 teaspoon; Coarsely ground black pepper - ½ teaspoon

Ingredients for - Slow Cooker Tortellini

1. Reynolds® Slow Cooker Liner 1

2. Roasted red peppers, drained and chopped 1 (15 ounce) jar

3. Chicken broth 1 (32 ounce) container

4. White (cannelloni) beans, rinsed and drained 2 (15.5 ounce) cans

5. Italian-style diced tomatoes, drained 1 (28 ounce) can

6. Artichoke hearts, rinsed, drained, and quartered 1 (14 ounce) can

7. Celery, chopped 4 stalks

8. Onions, chopped 2 medium

9. Olive oil 1 tablespoon

10. Garlic, minced 4 cloves

11. Swiss chard, chopped 8 cups

12. Fresh or frozen cheese tortellini, uncooked 20 ounces

13. Finely shredded Parmesan cheese ¼ cup

14. Finely shredded Parmesan cheese 1 ½ cups

15. Snipped fresh thyme or rosemary 1 teaspoon

16. Coarsely ground black pepper ½ teaspoon

How to cook deliciously - Slow Cooker Tortellini

1 . Stage

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

2 . Stage

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 . Stage

Cover and cook on high for 5 hours.

4 . Stage

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 . Stage

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.