Easy Slow Cooker Tortellini Recipes

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SLOW COOKER TORTELLINI

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

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 50m

Yield 12

Number Of Ingredients 16



Slow Cooker Tortellini image

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® 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.
  • 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.

Nutrition Facts : Calories 315.2 calories, Carbohydrate 42.8 g, Cholesterol 30.4 mg, Fat 9.1 g, Fiber 6.4 g, Protein 16.4 g, SaturatedFat 4.3 g, Sodium 1481.8 mg, Sugar 6.5 g

1 Reynolds® Slow Cooker Liner
1 (15 ounce) jar roasted red peppers, drained and chopped
1 (32 ounce) container chicken broth
2 (15.5 ounce) cans white (cannelloni) beans, rinsed and drained
1 (28 ounce) can Italian-style diced tomatoes, drained
1 (14 ounce) can artichoke hearts, rinsed, drained, and quartered
4 stalks celery, chopped
2 medium onions, chopped
1 tablespoon olive oil
4 cloves garlic, minced
8 cups Swiss chard, chopped
20 ounces fresh or frozen cheese tortellini, uncooked
¼ cup finely shredded Parmesan cheese
1 ½ cups finely shredded Parmesan cheese
1 teaspoon snipped fresh thyme or rosemary
½ teaspoon coarsely ground black pepper

SLOW-COOKER CHICKEN ALFREDO TORTELLINI

Classic chicken Alfredo gets a slow-cooker twist with this no-fuss recipe that is guaranteed to become a family favorite.

Provided by By Corey Valley

Categories     Entree

Time 5h15m

Yield 8

Number Of Ingredients 9



Slow-Cooker Chicken Alfredo Tortellini image

Steps:

  • Spray 6-quart slow cooker with cooking spray. Place chicken breast in slow cooker. Season with salt and pepper. Top with mushrooms, then chicken broth.
  • In medium bowl, mix Alfredo sauce and garlic. Pour over chicken and mushrooms. Cover; cook on Low heat setting 5 hours.
  • Shred chicken with 2 forks. Add cheese tortellini and spinach to slow cooker; stir. Cover; cook about 10 minutes or until pasta is cooked.
  • Top servings with Parmesan cheese, and enjoy.

Nutrition Facts : Calories 530, Carbohydrate 22 g, Cholesterol 200 mg, Fat 6 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 1 g

1 1/2 lb boneless skinless chicken breast
Salt and pepper to taste
2 cups sliced fresh mushrooms
1/2 cup Progresso™ chicken broth (from 32-oz carton)
3 cups Alfredo pasta sauce
2 or 3 cloves garlic, finely chopped
1 package (19 oz) refrigerated cheese tortellini
3 cups baby spinach
Grated Parmesan cheese

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