2 - 4ouncesfresh baby spinachabout one large handful
Salt and pepperto taste
Optionalgrated parmesan and fresh basil
Instructions
STOVE TOP DIRECTIONS
In a large stock pot, brown sausage and then drain off excess fat. Add garlic and onion to sausage and saute until onion is translucent and garlic is fragrant.
Pour in spaghetti sauce and stock. Bring to a simmer.
Stir in tortellini, cover and allow to cook about 8 minutes or until al dente.
Stir in heavy whipping cream and spinach. Salt and pepper to taste and serve with grated parmesan and fresh basil.
INSTANT POT DIRECTIONS
Using saute mode, brown sausage and then drain off excess fat. Add garlic and onion to sausage and saute until onion is translucent and garlic is fragrant.
Pour in spaghetti sauce, stock, and tortellini.
Set to sealing and cook on manual (high pressure) for 1 minute. Do a very careful quick release (close the valve if it begins to sputter), or a 10 minute natural pressure release.
Remove lid and stir in heavy whipping cream and spinach. Salt and pepper to taste and serve with grated parmesan and fresh basil.
SLOW COOKER DIRECTIONS
In a large stock pot, brown sausage and then drain off excess fat.
Add browned sausage, garlic, onion, spaghetti sauce, and broth to your slow cooker. Stir to combine.
Cover and cook low 3 - 6 hours or high 2 - 3 hours.
About 30 minutes before you're ready to serve, stir in tortellini. Cover.
Right before serving, stir in cream and spinach. Add salt and pepper to taste. Top individual bowls with grated parmesan and fresh basil.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Instant pot tips:
Cook time - Most electric pressure cookers take about 10 - 15 minutes to come to pressure. The inputted cook time will begin after the pot is pressurized.
Natural pressure release - Hit cancel and walk away from the pot. It will slowly naturally depressurize. Depending on the contents this can take anywhere between 10 - 20 minutes for a full natural release.
Quick release - Turn the dial at the top of your pot to allow the pressure to release quickly. Always use a long handled utensil for this to avoid steam burns. Do not quick release under cabinets or you may cause steam/water damage. If there is sputtering, quickly turn dial back to 'sealing' and allow it to naturally depressurize a few minutes before trying again.