Slow Cooker Tortellini Recipe

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.