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Slow Cooker Tortellini Soup

  • Prep Time: 35 minutes Stand:
  • Cook Time: 5 hours
  • Servings: 12
  • Course: Main Dish

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!

Reynolds Kitchens® Tips

Reynolds Kitchens tip

If you're using a 3-8 quart round or oval slow cooker, use the regular size Reynolds Kitchens® Slow Cooker Liner and the recipe below as-is. If you're using a 1-3 quart round or oval slow cooker, use the small size Reynolds Kitchens® Slow Cooker Liner and use half of each ingredient.


  • 1 jar roasted red peppers, drained and chopped
  • 1 container (32 oz.) chicken broth
  • 2 cans (15.5 oz. each) white (cannellini) beans, rinsed and drained
  • 1 can (28 oz.) Italian seasoned diced tomatoes, undrained
  • 1 can (14 oz.) artichoke hearts, rinsed, drained, and quartered
  • 4 stalks celery, chopped (2 cups)
  • 2 medium onions, chopped (1 cup)
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 8 cups Swiss chard, chopped
  • 20 ounces fresh or frozen cheese tortellini, uncooked
  • 1/4 cup finely shredded Parmesan cheese
  • Parmesan Crisps (recipe below)
  • Reynolds Kitchens® Slow Cooker Liner


Step 1

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

Step 2

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.

Step 3

COVER and cook on high for 5 hours.

Step 4

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°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.

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