Italian Sausage Tortellini
This Italian Sausage Tortellini is a one-skillet weeknight hero that comes together in just 30 minutes. Juicy Italian sausage, cheese-filled tortellini, and a rich, creamy tomato sauce cling to every bite for pure comfort food that tastes like it came from your favorite Italian restaurant.
Equipment
- Large deep skillet or sauté pan Wide and deep enough to hold all ingredients without spilling
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Garlic press
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage 454g, casings removed
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 (14.5 ounce) can diced tomatoes 411g, with juices
- 1 cup chicken broth 240ml
- 1 (19 to 20 ounce) package refrigerated cheese tortellini 540g to 567g
- 1 cup heavy cream 240ml
- 2 cups baby spinach roughly chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes optional
- 1/2 cup Parmesan cheese grated
- salt and black pepper to taste
- fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large deep skillet over medium-high heat. Add sausage, breaking it into crumbles, and cook 6 to 8 minutes until browned. Transfer to a plate with a slotted spoon, leaving drippings in the pan.
- Reduce heat to medium and add onion to the same skillet. Cook 3 to 4 minutes until softened and translucent. Add garlic and cook 30 seconds until fragrant, being careful not to burn it.
- Pour in diced tomatoes with their juices and chicken broth, scraping up any browned bits. Stir in Italian seasoning and red pepper flakes, if using, then bring to a gentle simmer.
- Add uncooked tortellini directly into the simmering sauce and stir gently to submerge. Cover and cook 5 to 7 minutes until tender, stirring once halfway through. Check package instructions for exact timing.
- Return the browned sausage and any juices to the skillet. Pour in heavy cream and stir to combine. Simmer uncovered 2 to 3 minutes until sauce thickens slightly, then season with salt and black pepper.
- Stir in baby spinach until wilted, about 1 to 2 minutes. Sprinkle in Parmesan cheese and stir until melted smoothly into the sauce. Remove from heat once creamy and well combined.
- Spoon into bowls or onto plates. Top with extra Parmesan and fresh basil or parsley. Serve immediately while hot and creamy.
Notes
- Use a slotted spoon when removing the sausage so excess grease stays behind for browning the onions.
- Do not overcook the tortellini, since it will continue to soften slightly in the hot sauce.
- Add the spinach at the very end so it stays bright green instead of turning mushy.
- Freshly grated Parmesan melts smoother than the pre-shredded bagged kind.
- If the sauce gets too thick, thin it out with a splash of reserved pasta water or extra broth.
- Swap spicy Italian sausage for mild, or use a mix of both, depending on your heat preference.
- Use sun dried tomatoes in place of canned diced tomatoes for a deeper, more concentrated flavor.
- Stir in sliced mushrooms with the onions for extra earthiness, or try three cheese or spinach tortellini instead of classic cheese.
- Make it lighter by swapping the heavy cream for half and half, though the sauce will be slightly thinner.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. Freezing is not recommended, since the cream sauce and tortellini can separate and become grainy when thawed.
Nutrition
Serving: 1ServingCalories: 520kcalCarbohydrates: 34gProtein: 22gFat: 33gSaturated Fat: 15gSodium: 890mgFiber: 3g
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