Slow Cooker Italian Tortellini Stew Food

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.

SLOW-COOKER CHEESY ITALIAN TORTELLINI

Steps:

• In 10-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
• Spray inside of 4- to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in cooker.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in tortellini; sprinkle with cheese. Cover; cook on Low heat setting about 15 minutes longer or until tortellini are tender.

SLOW-COOKER ITALIAN TORTELLINI STEW

Steps:

• In 4 to 6-quart slow cooker, combine all ingredients except basil and tortellini; mix well.
• Cover; cook on low setting for 6 to 8 hours.
• About 20 minutes before serving, stir basil and tortellini into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until tortellini are tender.

SLOW COOKER ITALIAN TORTELLINI STEW

Steps:

• Combine the onion, zucchini, chicken broth, tomatoes, beans, basil, salt, and pepper in the crock pot. Mix gently. Cover the crock pot and cook on low heat for 2-3 hours or until the vegetable are tender. Turn the crock pot to high. Stir in the tortellini and cook, covered, for 20 minutes or until the tortellini is cooked. Serve hot.

SLOW COOKED ITALIAN STEW (CROCK POT)

Steps:

• Coat slow cooker with a light layer of cooking spray.
• Add carrots and onions. Top with chicken cubes and chicken sausage. Top with peppers and zucchini.
• Mix together the tomatoes, broth, rosemary, garlic and oregano. Pour on top of ingredients in the crock pot.
• Cook on high for 3 to 4 hours or low for 6 to 7 hours. Vegetables should be tender and chicken cooked but not falling apart.
• Turn cooker to high and stir in cannellini beans and re-cover slow cooker. Cook and additional 10 to 15 minutes until beans are heated through.
• Ladle stew into bowls and garnish with basil.

ITALIAN TORTELLINI STEW

Steps:

• Combine all ingredients except tortellini in crockpot.
• Mix well.
• Cover& cook on low setting for at least 6 hours.
• When ready to serve, increase heat to high setting.
• Add tortellini.
• Cook an additional 20 minutes or until tortellini are soft.

SLOW COOKER ITALIAN BEEF STEW

Steps:

• Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.
• Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic.
• Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables.
• Cook on Low until beef and vegetables are tender, 4 to 6 hours.

ITALIAN BEEF TORTELLINI STEW

Steps:

• In a large shallow dish, combine flour and 1/2 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. Shake off excess., In a Dutch oven, brown beef in 2 tablespoon oil; drain. Remove and set aside. In the same pan, saute the zucchini, onion, celery and carrots in remaining oil until tender. Add the garlic, oregano, basil and marjoram; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Return beef to pan; add the tomatoes, broth, sugar and remaining pepper. Bring to a boil. Reduce heat; cover and simmer until beef is tender, 1-1/2 hours. Add tortellini and spinach. Return to a boil. Cook, uncovered, until tortellini are tender, 7-9 minutes.