Description
This One Pan Tortellini with Sausage recipe is a quick and delicious Italian-inspired meal that combines savory crumbled Italian sausage, creamy cheese tortellini, fresh baby spinach, and a rich tomato-cream sauce all cooked together in a single skillet. Perfect for a comforting weeknight dinner, it delivers hearty flavors with minimal cleanup.
Ingredients
Scale
Meat & Dairy
- 11 ounces Italian sausages, crumbled
- 1/2 cup heavy/whipping cream
- Freshly grated parmesan cheese, optional, to taste
Produce
- 3 cloves garlic, minced
- 2 cups loosely packed fresh baby spinach
Canned Goods
- 1 (14 ounce) can diced tomatoes with juices
- 1/4 cup chicken broth
Pasta
- 1 (9 ounce) package refrigerated cheese tortellini
Seasoning
- Salt and pepper to taste
Instructions
- Cook the sausage: Remove the sausage meat from the casings and crumble it into a large skillet. Cook over medium-high heat, stirring occasionally, until the sausage is browned and cooked through. Drain any excess fat if necessary, then keep the sausage in the pan.
- Add garlic and liquids: Stir in the minced garlic and cook for about 30 seconds until fragrant. Pour in the chicken broth, diced tomatoes with their juices, and heavy cream, stirring everything together until well combined.
- Cook the tortellini: Add the refrigerated cheese tortellini to the skillet, ensuring they are fully submerged in the sauce. Bring the mixture to a gentle simmer and cook uncovered for 5-7 minutes, stirring occasionally, until the tortellini is tender and the sauce thickens slightly.
- Wilt the spinach: Stir in the fresh baby spinach and cook for another 1-2 minutes until the spinach is wilted. Season the dish with salt and pepper to taste.
- Serve: Plate the tortellini and sausage mixture, garnish with freshly grated parmesan cheese if desired, and serve hot for a satisfying meal.
Notes
- You can use mild or spicy Italian sausage depending on your heat preference.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream.
- Make sure the tortellini is fully submerged in liquid to cook evenly.
- Fresh spinach adds color and nutrients but can be swapped with kale or arugula if desired.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
