Why You’ll Love This Recipe
- Quick and Easy: Ready in just 25 minutes, making it ideal for weeknight dinners.
- Minimal Cleanup: Prepared entirely in one pan, reducing the number of dishes to wash.
- Flavorful Combination: The savory Italian sausage pairs perfectly with the creamy tomato sauce and cheese-filled tortellini.
- Nutritious: Includes a generous amount of spinach, adding a healthy dose of greens to your meal.
Ingredients
- 1 pound Italian sausage (mild or hot, casings removed)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 (14.5 oz) can diced tomatoes, with juices
- 1/2 cup heavy cream
- 1 (20 oz) package refrigerated cheese tortellini
- 4 cups fresh baby spinach
- Salt & pepper, to taste
- Freshly grated Parmesan cheese, for serving (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Sausage: In a large skillet over medium-high heat, crumble the Italian sausage and cook until browned. Drain any excess fat.
- Add Aromatics: Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Combine Liquids and Pasta: Pour in the chicken broth, diced tomatoes with their juices, and heavy cream. Stir to combine, then add the cheese tortellini.
- Simmer: Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer for about 5-7 minutes, stirring occasionally, until the tortellini is tender and cooked through.
- Add Spinach: Stir in the fresh spinach and cook for an additional 1-2 minutes until wilted.
- Season and Serve: Season with salt and pepper to taste. Serve hot, topped with freshly grated Parmesan cheese if desired.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Variations
- Protein Options: Substitute the Italian sausage with ground turkey or chicken for a leaner option.
- Vegetarian Version: Omit the sausage and add more vegetables like mushrooms, bell peppers, or zucchini.
- Spice Level: Use hot Italian sausage or add red pepper flakes to increase the heat.
- Herbs: Incorporate fresh basil or parsley for added freshness.
Storage/Reheating
- Storage: Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in a skillet over medium heat, adding a splash of chicken broth or cream to maintain the sauce’s consistency. Alternatively, microwave individual portions until heated through.
FAQs
What type of tortellini should I use?
Refrigerated cheese tortellini is recommended for this recipe due to its quick cooking time and fresh flavor.
Can I use frozen tortellini?
Yes, but you may need to adjust the cooking time slightly, as frozen tortellini might take longer to cook.
Is there a substitute for heavy cream?
Half-and-half can be used as a lighter alternative, but the sauce may be less creamy. Be cautious, as lower-fat substitutes can sometimes curdle when combined with acidic ingredients like tomatoes.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare it ahead and store it in the refrigerator. Reheat gently to avoid overcooking the tortellini.
How can I make this dish gluten-free?
Use gluten-free tortellini and ensure that the sausage and other ingredients are certified gluten-free.
What can I serve alongside this dish?
A fresh green salad and crusty bread complement this meal well.
Can I freeze the leftovers?
Freezing is not recommended, as the cream sauce may separate, and the tortellini can become mushy upon thawing.
How do I prevent the sauce from becoming too thick?
If the sauce thickens too much, add a splash of chicken broth or cream to reach the desired consistency.
Can I add other vegetables?
Absolutely! Bell peppers, mushrooms, or zucchini make great additions to this dish.
What if I don’t have fresh spinach?
You can use frozen spinach; just be sure to thaw and drain it thoroughly before adding to the skillet.
Conclusion
This One Pan Tortellini with Sausage recipe is a delightful combination of flavors and textures, making it a perfect choice for a satisfying and easy meal. Its simplicity and versatility allow for various adaptations to suit your taste preferences. Enjoy this comforting dish with family and friends, and don’t hesitate to experiment with different ingredients to make it your own.
One Pan Tortellini with Sausage
- Total Time: 25 minutes
- Yield: 4 servings
Description
This 25-minute One Pan Tortellini with Sausage is a quick and comforting dinner perfect for busy weeknights. With Italian sausage, cheese tortellini, spinach, and a creamy tomato sauce, it’s a one-skillet meal that’s both flavorful and easy to clean up.
Ingredients
- 1 lb Italian sausage (mild or hot, casings removed)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 (14.5 oz) can diced tomatoes, with juices
- 1/2 cup heavy cream
- 1 (20 oz) package refrigerated cheese tortellini
- 4 cups fresh baby spinach
- Salt & pepper, to taste
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- In a large skillet over medium-high heat, crumble and cook the sausage until browned. Drain excess fat.
- Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- Pour in chicken broth, diced tomatoes (with juices), and heavy cream. Stir to combine.
- Add the cheese tortellini and bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer for 5-7 minutes, stirring occasionally, until tortellini is tender.
- Stir in fresh spinach and cook for 1-2 minutes until wilted.
- Season with salt and pepper to taste. Serve hot, garnished with Parmesan cheese if desired.
Notes
- For extra spice, use hot Italian sausage or red pepper flakes.
- Swap out Italian sausage for ground turkey or chicken for a lighter dish.
- Vegetarian option: Skip the sausage and add extra veggies like mushrooms or zucchini.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Italian-American
