One-Pan Sausage Cheese Tortellini

This one-pan Italian sausage and cheese tortellini skillet is my go-to for busy weeknights when I want something comforting without a lot of fuss. The combination of savory sausage, creamy tomato sauce, and tender tortellini all cooked together makes for a satisfying meal that feels homemade and special every time.

I first made this recipe when I realized I needed dinner on the table fast and only had sausage and tortellini on hand. Now it’s a request whenever I want a cozy meal that doesn’t take forever.

Ingredients

• Italian sausage mild or hot: offers bold, savory flavor remove casings for easy crumbling
• Garlic minced: adds aromatic depth choose firm cloves without sprouting for freshest taste
• Chicken broth: provides a subtle base to build the sauce opt for low sodium for better control
• Diced tomatoes with juices: bring acidity and texture whole peeled can be diced by hand if preferred
• Heavy cream: creates a luscious, creamy sauce pick fresh cream with no additives
• Refrigerated cheese tortellini: cooks quickly and adds rich cheesy pockets fresh is best for texture
• Baby spinach: offers a fresh green contrast and nutrients choose bright, crisp leaves without wilting
• Salt and pepper: adjust the seasoning to taste keeping the dish balanced
• Freshly grated Parmesan cheese: adds umami finish use quality Parmigiano Reggiano when possible

Instructions

Cook the Sausage:

Place the sausage meat in a large skillet over medium-high heat. Break it apart with a spoon and cook until browned and cooked through about 6 minutes. Drain excess fat if there is too much but leave a little for flavor in the pan.

Add Aromatics and Liquids:

Add minced garlic directly to the skillet with sausage and stir for about 30 seconds until fragrant. Pour in chicken broth, diced tomatoes with their juices, and heavy cream. Stir in refrigerated tortellini ensuring each piece is coated with the sauce.

Simmer to Cook Tortellini:

Bring the mixture to a gentle simmer over medium heat uncovered. Stir every couple minutes to prevent sticking and cook for 5 to 7 minutes. The tortellini will become tender and release starch which naturally thickens the sauce. Keep an eye on sauce thickness and let it reduce until you like the consistency.

Add Spinach and Season:

Add fresh baby spinach into the skillet and gently fold it in. Cook just until spinach wilts which takes only a minute or two. Season the entire dish generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed.

Serve with Parmesan:

Scoop the mixture onto plates or bowls. Sprinkle freshly grated Parmesan over the top while hot for a beautiful finishing touch. Serve immediately for a warm and comforting meal everyone will love.

My favorite part of this dish is how the sausage fat and starchy pasta water combine to make the sauce rich and velvety. One holiday, I doubled the recipe for a family dinner and everyone went back for seconds. It became a shared favorite instantly.

Storage Tips

Store leftovers in an airtight container in the refrigerator. This dish keeps well for up to three days. Reheat gently on the stovetop adding a splash of broth or water to loosen the sauce as needed. Avoid microwaving for best texture.

Ingredient Substitutions

Try turkey sausage for a leaner protein option or use spicy Italian sausage if you like a kick. You can swap fresh spinach for kale or Swiss chard but add these greens a little earlier to soften fully. Ricotta or mushroom tortellini both work if cheese tortellini is unavailable.

Serving Suggestions

Pair this skillet with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. Crusty garlic bread makes a perfect side for soaking up extra sauce. For a light dessert, fresh berries or sorbet balance the meal well.

This easy skillet recipe balances speed and flavor perfectly making it a weeknight winner every time.

FAQs about Recipes

→ What type of sausage works best for this dish?

Italian sausage, either mild or hot, ungutted from casings, provides robust flavor and a hearty texture.

→ Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini can be used but may require a few extra minutes of cooking to become tender.

→ How do I thicken the sauce naturally?

The starch released from cooking the tortellini helps thicken the sauce without adding extra ingredients.

→ Is fresh spinach necessary, or can it be substituted?

Fresh spinach adds a nutritious, mild flavor and wilts quickly; baby kale or arugula can be used as alternatives.

→ Can this meal be prepared in advance?

It’s best enjoyed fresh to maintain the cheese tortellini’s texture and the spinach’s freshness, but leftovers can be reheated gently.