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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.

You may also enjoy this Italian Sausage Tortellini Soup, this Creamy Sausage and Peppers Pasta, or my Easy Zuppa Toscana.

a bowl of italian sausage tortellini

Why you’ll love it

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 Italian sausage pasta 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.

What you’ll need

  • Italian sausage – grab a package of mild Italian sausages, or use bulk sausage meat
  • Garlic – to infuse lots of savory goodness
  • Chicken broth – for the base of the sauce
  • Tomatoes – we’re using a can of diced tomatoes for convenience
  • Heavy cream – I went fairly light on the cream in this recipe, so it’s definitely not too rich at all! It adds a touch of luxuriousness.
  • Tortellini – use cheese tortellini from the refrigerated section of the grocery store
  • Spinach – for a pop of freshness
ingredients for tortellini with italian sausage in measuring cups and prep bowls

Helpful Tip

If you find the liquid is getting too low before the tortellini is cooked, simply add another splash of chicken broth or cream. Since stoves and cookware vary, adjust as needed for one-pan recipes using your best judgment!

How to make Italian sausage tortellini

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

cooking italian sausage in a skillet and adding broth, tortellini, and seasonings

Crumble the sausage into a skillet. Cook until browned, and then drain any excess fat. Add the garlic, broth, tomatoes, cream, and tortellini. Simmer, stirring occasionally, until the pasta is cooked.

adding spinach to a skillet of sausage tortellini and cooking it through

Once the sauce has reduced to your liking, add in the spinach. Cook until it wilts. Give it a taste, season with salt & pepper as needed, and top with freshly grated parmesan if using.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • You can definitely use hot Italian sausage if you want a little heat!
  • 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.
  • A handful of fresh basil stirred in at the same time as the spinach would be delicious here.
a skillet with cheese tortellini and italian sausage and a serving spoon

What to serve with Italian sausage tortellini

Leftovers and storage

  • Store for 3-4 days in the fridge in an airtight container, but keep in mind that the tortellini will puff up/soak up the sauce the longer you leave it.
  • Reheat in a saucepan over a low heat, stirring occasionally, until warmed through.
  • I don’t recommend freezing since I’m not a fan of the texture of thawed cooked pasta, but you could always experiment with leftovers if you wish.
close-up of tortellini with spinach and sausage

If you made this tortellini with spinach and sausage recipe, please leave a star rating and review below! Talk to me if you have questions. You can also find me on Instagram.

a bowl of italian sausage tortellini
4.91 from 127 votes

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.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4

Ingredients 

  • 11 ounces Italian sausages crumbled, see note
  • 3 cloves garlic minced
  • 1/4 cup chicken broth
  • 1 (14 ounce) can diced tomatoes with juices
  • 1/2 cup heavy/whipping cream
  • 1 (9 ounce) 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.

Notes

  • I used 3 sausages from a 5-pack of Johnsonville mild Italian sausages. Anything around 11 oz will work, or you can even use more sausage meat if you wish. Try hot Italian sausages if you want some heat!
  • I do not recommend substituting the heavy cream because the acidity in the tomatoes will likely curdle milk or half-and-half.

Nutrition

Calories: 594kcal, Carbohydrates: 34g, Protein: 23g, Fat: 41g, Saturated Fat: 17g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Cholesterol: 117mg, Sodium: 1063mg, Potassium: 507mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1960IU, Vitamin C: 16mg, Calcium: 174mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on September 27, 2019. It’s been updated with new photos and better instructions but is the same great recipe!


Hi! I’m Natasha.

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308 Comments

  1. What if I have dry tortellini? 12 oz package. Should I cook it separately first or will it cook in the recipe liquid?

  2. One of our favorite weeknight meals!!!! Make it almost weekly but now I need to make a switch to dairy free. I hate to give up this recipe. Do you have suggestions for a dairy free substitute instead of using heavy cream? Thank you!!!

    1. So glad you like it! That’s too bad… I heard Silk brand makes a dairy-free whipping cream you could try. I know some readers sub coconut milk. In my personal opinion, it doesn’t really taste the same in most recipes and can taste a bit too coconutty, but you could always give it a go.

  3. 5 stars
    This was an amazing recipe! Super easy to make and delicious. Thank you!!! I doubled the recipe for my family of 4 with extra for lunches!!!!! Yummy!!!

  4. Made this using Italian ground turkey,bowtie noodles,fresh chopped tomatoes,and regular milk turned out great!!! Served it with some fresh garlic Tuscan bread

  5. 5 stars
    I’ve been making this for a while now. My son calls it the “tortellini thingy” and he and my husband crave it at least once a month. Thanks for a great, easy recipe!

  6. 5 stars
    No leftovers! The kids and my husband requested I triple the recipe next time, it was a hit and super quick. My 8 yr. old loved helping make it.

  7. 5 stars
    I will definitely try this, fab one pot meal for all the family. The only thing I wish you’d consider doing is to list your ingredients in grams as well as cups. I reckon your international audience would be very grateful! Keep up the amazing food x 😊

    1. Hi Tara! Thank you 🙂 I have considered it… I am going to see if my recipe card has a way for it to convert automatically. I’d have to do some testing, though, because I’m concerned that it may not work properly for every recipe and then people could run into issues.

    2. Yes, please in gram as well.
      That would be much appreciated.
      And will be icing on the cake.
      Your dishes are fantastic.
      Love to cook lots of them and taste is so yummy.
      Thanks so much!
      Love from Hamburg, Germany

  8. 5 stars
    Really good! The flavors together went well and it was much more exciting than the jarred sauce I first had in mind. 🙂 I took a risk and used half and half because I didn’t have heavy cream and it seemed to turn out okay!