Slow Cooker Beef Tortellini Soup Recipes

SLOW-COOKER BEEF-TORTELLINI SOUP

Steps:

• In 3 1/2- to 4-quart slow cooker, add beef, onion, carrot, celery, garlic, sugar, tomatoes and beef consommé in order listed.
• Cover; cook on Low heat setting 8 to 9 hours.
• About 25 minutes before serving, stir in basil, frozen tortellini and green beans. Increase heat setting to High. Cover; cook about 25 minutes or until beans are tender.

SLOW COOKER BEEF-TORTELLINI SOUP

Steps:

• In 3 1/2 to 4-quart slow cooker,add beef, onion, carrot, celery, garlic, sugar, tomatoes, and beef consomme in order listed.
• Cover; cook on LOW heat setting 8 to 9 hours.
• About 25 mins before serving, stir in basil, frozen tortellini and green beans.
• Increase heat setting to HIGH. Cover;cook about 25 minutes or until beans are tender.

SLOW COOKER TORTELLINI

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.

BEEF TORTELLINI SOUP

Steps:

• In a Dutch oven or soup kettle, brown beef; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tortellini; cook for 20-30 minutes or until tender. Remove bay leaves. Garnish individual servings with Parmesan cheese if desired.

CAFE DELITES SLOW COOKER CREAMY TORTELLINI SOUP

Steps:

• Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.
• Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Mix cornstarch and water until smooth. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
• Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
• Pour in milk in ⅓ cup increments, as needed, to reach your desired thickness and consistency (I needed ½ cup); taste test and season with extra salt and pepper to suit your tastes.
• Serve with crusty warmed bread.