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.
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
