Tortellini with Sausage

One Pan Tortellini with Sausage

This 25-minute Tortellini with Sausage recipe is a quick, easy, flavorful, and comforting dinner that’s made all in one pan! Fewer dishes means more time to relax. I really love the simplicity of this sausage tortellini recipe. Cheese tortellini is so versatile, and you can dress it up in so many ways. The spinach-sausage-tomato cream sauce combo is just so tasty. Italian sausage is one of my all-time favorite ingredients to cook with.

Despite being simple to make with minimal ingredients, one lovely reader said that this Tortellini with Sausage recipe is “nothing short of divine.” There’s also quite a bit of spinach in here, so it’s a great way to sneak those greens into dinner! That’s a win for families on busy weeknights.

Substitutions and Variations

You can definitely use hot Italian sausage if you want a little heat!
A handful of fresh basil stirred in at the same time as the spinach would be delicious here.
I don’t recommend substituting the heavy cream for anything with a lower fat content like half-and-half. It’s liable to curdle due to the tomatoes.

What to Serve with this Tortellini with Sausage

Try a Super Simple Parmesan Arugula Salad, or try mixed greens with a Creamy Balsamic Dressing.
A Caesar salad with a lovely Caesar Dressing is also a fantastic idea.
A slice of fresh crusty bread, a dinner roll, or Cheesy Garlic Bread are also great options.

Ingredients

11 oz Italian sausage
3 cloves garlic, minced
¼ cup chicken broth
1 (14 oz) can diced tomatoes, with juices
½ cup heavy/whipping cream
1 (9 oz) package refrigerated cheese tortellini
2 cups loosely packed fresh baby spinach
Salt & pepper, to taste
Freshly grated parmesan cheese, optional, to taste

Instructions

Take the sausage meat out of the casings, and crumble it into a skillet. Cook it over medium-high heat, stirring occasionally, until it’s browned. If there’s a lot of excess fat, drain most of it. Leave the sausage in the pan.
Add the garlic, chicken broth, diced tomatoes, cream, and tortellini. Cook, uncovered, stirring occasionally, for 5-7 minutes or until the tortellini is cooked and the sauce has reduced to your liking. Cooking the tortellini in the sauce helps thicken it (it releases starch).
Stir in the spinach and let it wilt. Season with salt & pepper as needed and serve with fresh parmesan sprinkled over top, if using.

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