ONE PAN TORTELLINI WITH SAUSAGE

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This 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 truly love the effortlessness of this dish. Cheddar tortellini is so flexible, and you can dress it up in so many ways.I’ve been truly cherishing cooking with Italian wiener nowadays. Not that it’s another disclosure for me or anything, however I keep brainstorming plans that utilization it. It’s one of my unsurpassed most loved fixings. A portion of my best plans are made with it, including this Creamy Tuscan Sausage Gnocchi (One Pan, 20 Minutes), my Spicy Italian Sausage Pasta, these Sausage Stuffed Peppers, and my Zuppa Toscana (Sausage, Bacon, Potato, and Kale Soup).

Also, there’s a lot of spinach in here… it’s an incredible method to sneak those greens into supper. The spinach-wiener tomato cream sauce combo is simply so delectable. I went genuinely light on the cream in this formula, so it’s unquestionably not very rich at all.As I’m composing this up, it’s simply above freezing outside. What’s more, it’s just September 27. Obviously it should snow in Calgary this end of the week, yet ideally the snow will miss us. What the hell? I know I live in Canada and all, yet it’s TOO SOON.

This 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.

INGREDIENTS 

  • 10.6 ounces Italian sausages crumbled, see note
  • 3 cloves garlic minced
  • 1/4 cup chicken broth
  • 1 (14 fluid 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 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. Drain the fat and leave the sausage in the pan.
  • Add the garlic, chicken broth, diced tomatoes, cream, and tortellini. Cook 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.
READ MORE  LENTIL SHEPHERD'S PIE

NOTES

  • I used 3 sausages from a 5-pack of Johnsonville mild Italian sausages. Anything around 10.6 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.