creamy tortellini

Instant Pot Creamy Tomato Tortellini Soup is a quick and easy soup made completely in the Instant Pot! With only a handful of ingredients, this soup is one that will be on your weekly rotation!

Instant Pot Creamy Tomato Tortellini Soup

chicken broth

frozen cheese tortellini

oz crushed tomatoes

garlic

salt

tsp pepper

basil (roughly chopped)

heavy whipping cream

parmesan cheese

Pour the chicken broth and frozen tortellini into the Instant Pot.

Pour the can of crushed tomatoes on top of the tortellini, do not stir.

Add the garlic, salt, pepper and chopped basil to the pot.

Secure the lid, make sure the knob is set to sealing.

Cook on Manual HIGH for 1 minute, allow for a 3 minute NPR before quick releasing the pressure.

After taking the lid off, turn the Instant Pot onto saute.

Stir in the heavy cream.

Once the soup is boiling, slowly add in the parmesan cheese.

Serve and enjoy!

This bacon cream cheese tortellini recipe has crispy bacon, cheesy tortellini, and a deliciously tangy creamy Alfredo sauce. It&#x27;s quick, easy, and makes a fabulous main course or side dish.

Bacon Cream Cheese Tortellini

refrigerated cheese tortellini

bacon

garlic (minced)

heavy/whipping cream

cream cheese (1/2 block of Philly) (softened)

Salt & pepper (to taste)

Boil a large, salted pot of water for the tortellini. Start cooking the tortellini once the bacon is done (it&#x27;ll only take a few minutes for the tortellini to cook).

Cut the bacon into small pieces (I use kitchen shears to make the job easy). Fry it in a skillet over medium-high heat until crispy (about 10 minutes).

Take the pan off the heat and remove the bacon to a paper towel lined plate. Drain most of the bacon fat from the pan (keep about 1 tablespoon in there).

Stir in the garlic, chicken broth, cream, and cream cheese. Return the pan to the burner (medium heat), and stir until you&#x27;ve got a smooth sauce and it&#x27;s reduced to your liking (about 5 minutes).

Stir in the parmesan cheese and bacon. Take the pan off the heat and toss with the drained tortellini. If the sauce is too thick, add a few spoonfuls of the pasta water. Season with salt &amp; pepper as needed.

Creamy Spinach Mushroom Tortellini with Caramelized Onions is an Italian pasta dish packed with veggies.&nbsp; This easy and delicious meatless recipe is a perfect weeknight dinner!&nbsp;

Creamy Spinach and Mushroom Tortellini with Caramelized Onions

olive oil

yellow onions (large)

08 oz mushrooms ((I used crimini mushrooms))

spinach

heavy cream

oz tortellini ((I used 3-cheese tortellini, refrigerated))

black pepper (when serving)

Peel the onions, wash them and thinly slice them.

Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.

Reduce heat to medium and continue cooking the onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over the onions.

Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn.

In total, you should have cooked onions for 30 minutes.&nbsp; Remove the onions from the skillet onto a plate.&nbsp;

How to caramelized onions (this can be done a day or 2 in advance):

Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.&nbsp;Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.

Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.

Add back the caramelized onions.

Add 1 cup of heavy cream and 1/4 teaspoon salt to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.&nbsp; Keep stirring while the sauce simmers for a couple of minutes.&nbsp;

How to make the creamy sauce

Cook tortellini according to package instructions.&nbsp; &nbsp;Usually, that means to bring a large pot of water to boil.&nbsp; Add tortellini and boil for 7 to 10 minutes.&nbsp; Drain.

Add cooked and drained tortellini to the creamy sauce. Stir on low heat for a couple of minutes to reheat.

Top with cracked black pepper when serving.

Add tortellini

Cheese filled tortellini are smothered in a savory tomato based cream sauce with healthy spinach stirred right in for a perfect meatless family meal.

Creamy Tortellini with Spinach & Tomatoes

lb cheese tortellini

tbsp minced garlic

tomatoes

pepper

basil

onion flakes

all-purpose flour

half-and-half

Parmesan cheese

Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the package for boiling time.

While the tortellini is boiling, roughly chop the spinach.

Heat a large skillet using medium heat and put the two minced garlic into it. Saute it briefly until fragrant, about thirty seconds or so.

Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.

Cook and stir over medium high heat until the mixture begins to bubble.

In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.

Add the creamy mixture into the the skillet along with the Parmesan cheese.

Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.

Add the drained tortellini and mix together gently.

This spinach tortellini recipe is an easy weeknight meal ready in 20 minutes. Fresh tortellini is served in a delicious creamy sauce made with tomatoes, cream, spinach and parmesan cheese.

Spinach tortellini

fresh cheese tortellini

Tablespoons salted butter

Tablespoons all-purpose flour

TBS minced garlic

onion (finely diced)

heavy cream (or whole milk

baby spinach (chopped)

Italian seasoning

tsp sea salt

tsp black pepper

Cook the tortellini according to the package instructions – fresh tortellini cooks much quicker than dried. Drain and set aside if it finishes cooking before sauce is done.

While the tortellini is cooking, melt the butter in a large stockpot over medium-high heat.

Add garlic and onion and cook until onion is soft, about 1-2 minutes.

Add flour and cook for 1 minute.

Add heavy cream and whisk to combine. Then cook until the mixture just barely begins to thicken.

Add tomatoes, spinach, Italian seasoning salt and pepper and parmesan cheese and cook for 3-5 minutes or until the sauce has thickened slightly.

Drain the tortellini, add it to the pot, and stir until coated with sauce.

Serve immediately with a sprinkle of fresh parmesan cheese and chopped fresh basil.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1634763775/epdjljigo2vocnbc2rq2.mp4

Creamy Spinach Tortellini Recipe

Crock Pot Creamy Tortellini

32 oz. Carton of Low-Sodium Chicken Broth

Cream Cheese

14.5 oz. Cans of Italian-Style Diced Tomatoes

Fresh Spinach

I'm not sure this recipe could get any easier! You literally dump all of the above ingredients into your slow cooker, and let the magic happen!

After the ingredients start to warm, I usually give them a little stir - just to make sure everything gets mixed together well - and in just a few hours, your meal is ready to serve!

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