This soup is ideal for entertaining in the cold; prepare it in advance, freeze it, and then simply reheat it when your guests come.
| Prep Time: | 35 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 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
Instructions
- 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.
- 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 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!
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 6 g |
| Protein | 16 g |
| Saturated Fat | 4 g |
| Sodium | 1482 mg |
| Sugars | 7 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
It was ok! I loved it but my husband was eh towards it! We used raviolis!
This was so good! It’s so satisfying when you make something and the finished product is seasoned perfectly, you don’t even need to add salt or anything. I thought the artichokes really made this. They add a subtle but super effective tangy-ness and i wouldn’t make this without them. I also actually really liked the texture that the beans added. Everything in it was perfect. I cooked this on the stove by sauteeing everything in olive oil and then adding the broth. Brought it to a light boil and then let simmer on low for about 40 minutes. Then for the last 2 minutes I brought it back to a boil and added a 9oz pack of tri-colored torellinis from Aldis. The only ingredients I tweaked were I didn’t have celery or chard. I added chopped carrots, chopped zucchini and spinach instead. The spinach I added right before serving. I also added about 2 tsp of dried basil and a dash of thyme. For broth i used 2 1/2 cubes of Knorrs vegetarian bouillon in 4 cups of water. At first when i was boiling the tortellinis i didn’t think there was going to be enough broth but I’m glad I trusted it because it was the perfect amount. I could eat this for the rest of my life if it were socially acceptable!
Nice recipe.
I made it following the recipe except used spinach instead of kale. It was a big hit. I will definitely make it again!
Used half as much roasted red pepper and chard. Great fall soup!
Awesome soup. Easy to make and heart.
took to potluck and everyone said it was good.
I think the soup was pretty good and has potential, but it seemed like something was missing. We are normally not picky eaters but this soup didn’t stand out. We used 1/2 chard and 1/2 kale. I preferred the kale to the chard and would just use that next time. The texture of the beans and tortellini together was a little odd. I normally like artichokes, but it seems like the flavor was lost in the soup. Overall, we’re not really excited about eating the leftovers, but I might try to add a cream base or small meatballs to see if that helps. I’m interested to see what other people try with this recipe.
Loved this one, as did the rest of the family! I didn’t add the artichoke because my husband is not a fan and I used fresh chopped spinach instead of Swiss chard because that’s what I had on hand. (Added it just before serving because I prefer it just wilted not cooked.) Also added about a tablespoon of fresh basil just because everything taste better with fresh basil. 🙂
This recipe turned out really good. It was light and perfect for a cold evening dinner. I had this with some garlic bread and it was a great meal. I substituted kale for the chard as I am more partial to kale. Definitely add two to four cups more broth or less pasta. With the amount suggested there is not enough brith to cover the pasta when finishing the recipe.
I just made this soup … Stovetop tho because I needed it prepared quicker. I sautéed all veggies first in olive oil then added remaining ingredients. It was amazing even the picky eaters loved it. Definitely could use just one more veggie broth container. So next time I will add double broth. Btw I made this with all organic ingredients. The nutrition in this meal is increased when we don’t use pesticide covered veggies 🙂
I wasn’t a fan of this one. I left out the artichoke hearts and used spinach and cheese tortellini. I will not make this one again.
I made this on the stove, not a slow cooker. I used kale instead of swiss chard. I also added more broth, as there wasn’t enough to cook the pasta and still have broth left over for the soup. It was very good.
This is a tasty, easy to make soup! I made it exact with a little more garlic and it cooked so easy. The ingredients all worked really well together. Artichoke hearts in soup is a new twist for me and I’m happy I tried this recipe. Clean up was a breeze with the Reynolds slow cooker liners, won’t slow cook without them anymore. We love, love, love Parmesan crisps now!
I subbed spinach for the Swiss chard, it’s what I had on hand. I’m not a fan of artichokes. I really didn’t care for the beans and tortellini together. I did like the parmesan crisps – very tasty and easy. The slow cooker liners make clean up a breeze.
This was fantastic. My store did not have swiss chard so I used fresh baby spinach in place of this and it was great. The little parmesan crisps were a nice added touch!