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Creamy Spinach Tomato Tortellini Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Creamy Spinach Tomato Tortellini Recipe

A creamy and savory tortellini dish cooked in the pressure cooker with spinach, a rich tomato-cream sauce, and topped with melted Parmesan for the perfect hearty family meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings
Calories 212 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 1 lb ground beef browned
  • 1 onion diced
  • 2 cloves garlic diced
  • 16 oz pasta sauce
  • 1 cup whipping cream
  • 2 lbs packaged tortellini
  • 1 tablespoon garlic parsley salt
  • 1 tablespoon dried parsley
  • 2 cups spinach chopped
  • 1 cup Parmesan cheese for topping

Instructions
 

Instructions

  • Brown the ground beef over medium heat until fully cooked. Drain the fat.
  • Add diced onion and garlic, sauté until soft and fragrant.
  • Stir in pasta sauce and whipping cream. Let simmer for 5 minutes.
  • Add garlic parsley salt and dried parsley to the sauce and mix well.
  • Gently fold in tortellini and chopped spinach.
  • Seal pressure cooker and cook on high pressure for 10 minutes. Perform slow release of steam.
  • Sprinkle Parmesan cheese on top and cover for 2 minutes to melt. Serve hot.

Notes

Store leftovers in fridge for 3-4 days. Reheat with a splash of water or milk. Can be frozen, but cream may separate upon thawing.