Crockpot Pesto Tortellini Recipe 445

SLOW COOKER PESTO CHICKEN TORTELLINI

Slow Cooker Pesto Chicken Tortellini image

This Slow Cooker Pesto Chicken Tortellini is so easy to throw together for an easy dinner that practically cooks itself! Serve it with a side of veggies for a kid-friendly meal the whole family will love.

Provided by Lindsay

Number Of Ingredients 8

Ingredients

½ cup onion, diced
1 red pepper, diced
2-3 cloves garlic
1 pound boneless, skinless chicken breasts
1.5 cups chicken broth
¾ - 1 cup pesto
15-18 oz tortellini (fresh or frozen)
1 cup shredded mozzarella cheese (optional)

Steps:

Add onion, peppers, garlic, chicken, pesto and broth to slow cooker and cook on low 4-6 hours.
Remove chicken and shred, return to slow cooker.
Add tortellini, cover and cook additional 15 minutes.
Stir in shredded mozzarella cheese if desired and serve.

CROCKPOT PESTO TORTELLINI RECIPE - (4.4/5)

CROCKPOT PESTO TORTELLINI Recipe - (4.4/5) image

Provided by á-25967

Number Of Ingredients 11

Ingredients

1 PKG FROZEN TORTELLINI
1 PKG PESTO SAUCE MIX (OR MAKE YOUR OWN FRESH)
1/2 CUP CHERRY OR ROMA TOMATOES (OPTIONAL)
1/4 CUP GRATED PARMESAN CHEESE
4 CUPS VEGETABLE BROTH
1 AND 1/2 BLOCKS OF CREAM CHEESE
1/4 CUP CRUMBLED FETA CHEESE
1 AND 1/2 CUPS OF FRESH SPINACH (OR ZUCCHINI)
SALT AND PEPPER TO TASTE
BASIL TO TASTE
DASH OR CINNAMON

Steps:

ADD ALL INGREDIENTS IN CROCKPOT AND COOK ON LOW FOR ABOUT 4 TO 5 HOURS. SERVE WITH WARM ITALIAN BREAD.

PESTO TORTELLINI

Pesto Tortellini image

This is good as an appetizer, serve with toothpicks or as a very good pasta salad. I first tried this recipe for Stephanie's Bat Mitzvah.

Provided by mandabears

Categories < 30 Mins

Time 25m

Yield 24 appetizer servings, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup fresh parsley leaves, remove stems
1/4 cup pine nuts
2 garlic cloves
2 teaspoons dried basil
1 teaspoon salt
2/3 cup olive oil
1/2 cup grated parmesan cheese
1 lb cheese tortellini

Steps:

Chop parsley in a blender or food processor.
With motor still running, add pine nuts, garlic cloves, basil and salt.
Continue processing until garlic is finely chopped.
Slowly drizzle in olive oil.
Then stop machine and fold in parmesan cheese.
Cook tortellini according to package directions.
Drain and toss with sauce.
Serve as an appetizer at room temperature with toothpicks.
Or serve chilled as a salad.
Can also serve warm as a pasta dish.

Nutrition Facts : Calories 786, Fat 53.7, SaturatedFat 11.7, Cholesterol 58.7, Sodium 1172.6, Carbohydrate 56.6, Fiber 3.1, Sugar 1.6, Protein 21.9

EASY CROCKPOT PESTO TORTELLINI

Easy Crockpot Pesto Tortellini image

Slow-cooked in a crockpot, this pesto tortellini recipe is a perfect weeknight dinner. It is cheesy and has bright flavors from the pesto and tomatoes.

Provided by Recipes.net Team

Categories Crockpot

Time 4h

Yield 4

Number Of Ingredients 4

Ingredients

1 bag frozen cheese tortellini
1/2 cup pesto sauce
1/2 cup mozzarella cheese
1/2 cup grape tomatoes

Steps:

Grease the bottom of a crockpot and add the tortellini, tomatoes, and pesto.
Stir the contents of the crockpot well. Cover and cook them for 3 to 4 hours on low heat.
Once your dish is done cooking, sprinkle it with mozzarella cheese and serve once the cheese is melted. Bon apetit!

Nutrition Facts : ServingSize 4.00, Sugar 0.00

SLOW COOKER TORTELLINI

Slow Cooker Tortellini image

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

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

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

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