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!

  • Prep Time

    35 minutes Stand:

  • Servings


  • Cook Time

    5 hours

  • Course

    Main Dish

You’ll Need...

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.

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.