Creamy Tortellini and Sausage Skillet
Creamy, savory, and packed with flavor, this Tortellini and Sausage Skillet is a super easy one-pan meal. With tender cheesy pasta and bold Italian sausage, this is a simple dinner the whole family will love!
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Looking for an easy dinner that comes together in half an hour and requires little clean up? This sausage tortellini skillet has everything you need for a full and wholesome dinner that's just as great for busy weeknights as it is for a Sunday night meal.
Why This Recipe Works
One-skillet meals are a staple in my household! Everything comes together in a single pan, so both prep and clean-up are much easier.
This sausage and tortellini skillet include cheesy pasta, flavorful sausage, and veggies all in a creamy alfredo sauce. And the best part? It's ready in 30 minutes, so you won't be spending your whole evening in the kitchen!
If you can't get enough tortellini, my Marry Me Chicken Tortellini is another fantastic dinner, and this Greek Tortellini Pasta Salad is perfect for summer barbecues and picnics.
Ingredients Needed
- Olive Oil: Avacado oil, canola oil can also be used.
- Italian Sausage: Feel free to use a milder sausage if you like, or go for something hotter for a kick of spicy flavor.
- Garlic and Yellow Onion
- Chicken Stock: Helps form the sauce and gives the dish a nice savory base.
- Cheese Tortellini: I usually use frozen tortellini for this dish, but dried and fresh tortellini are both potential options as well.
- Heavy Cream: Gives the sauce its rich and creamy consistency.
- Fresh Baby Spinach: Frozen can be used but make sure to thaw it first and squeeze out the extra liquid.
- Parmesan Cheese: Fresh grated
- Red Pepper Flakes: Optional but highly recommended.
- Salt and Pepper
How to Make this Tortellini and Sausage
- Step 1: Cook the sausage in a cast iron skillet over medium heat until it's no longer pink. Remove and set aside.
- Step 2: In the same large skillet, cook diced onions for 3 to 4 minutes or until softened. Add the garlic and cook until fragrant.
- Step 3: Pour in the chicken broth and bring to a low boil.
- Step 4: Add in the frozen tortellini and cook according to the directions on the package.
- Step 5: Once the tortellini is cooked, stir in the heavy cream.
- Step 6: Mix in cooked sausage, baby spinach, and Parmesan cheese and cook until the spinach is wilted. Finish with red pepper flakes and salt and pepper to taste.
Recipe Tips
- For the best flavor, fresh Parmesan cheese from your local deli is the ideal options.
- Feel free to omit the red pepper flakes if you don't like it as spicy.
- You can use vegetable broth instead of chicken broth, but the sauce may not be quite as flavorful.
- If you have leftovers, allow them to cool a bit and transfer to an airtight container. Your leftovers should last 3 to 4 days in the fridge.
- You can freeze leftovers as well, though the flavor and consistency of the sauce may not be as good when you thaw it out.
- To reheat, microwave individual portions or return to a skillet over medium heat and cook until heated through, stirring occasionally.
Recipe FAQ's
Of course flavorful Italian sausage is a great option, but you could also use ground beef or ground turkey sausage for a similar result.
You can, but I like to pair the cheesy pasta with a nice creamy sauce! Instead of this skillet, you could also serve it in a creamy tomato sauce and get another simple comforting meal.
More One Skillet Recipes
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Creamy Sausage Tortellini Skillet
Ingredients
- 1 tablespoon olive oil
- 1/2 pound Italian sausage
- 1 small onion diced
- 3 cloves garlic
- 1 cup chicken stock
- 1 pound cheese tortellini frozen
- 1 cup heavy cream
- 3 cups fresh spinach
- 1 1/2 cups grated parmesan cheese
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- In a large skillet over medium high heat add the Italian sausage and cook until no longer pink breaking it into pieces as it cooks. Remove the sausage and set aside.
- In the same skillet add the diced onions and cook until soft about 3-4 minutes. Then add in the garlic and cook another 30 seconds.
- Pour in the chicken broth and turn up the heat and bring to a low boil.
- Add in the frozen tortellini and cook according to the pkg directions using about 3-4 minutes for frozen.
- Stir in the heavy cream.
- Add back in the cooked sausage, baby spinach, and Parmesan cheese and simmer until the spinach begins to wilt after a couple of minutes. The sauce will thicken as it cools a bit.
- Add the red pepper flakes and salt, and pepper to taste! Serve
Notes
- Fresh, frozen or even dried tortellini will work.
- Use fresh Parmesan from the deli for best flavor.
