One Pan Tortellini with Sausage
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
594 kcal
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Course
Main Course
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Cuisine
American
One Pan Tortellini with Sausage
Description
One Pan Tortellini with Sausage starts by crumbling and browning Italian sausage in a skillet, draining excess fat but retaining some for flavor. Garlic is added and briefly cooked to release aroma. Then canned diced tomatoes, chicken broth, heavy cream, and refrigerated cheese tortellini are added, cooking uncovered while occasionally stirring until the pasta is cooked through and the sauce has thickened as the pasta releases starch.
The spinach is added near the end to gently wilt without overcooking, contributing color and a fresh leafy texture. The sauce forms a rich, creamy tomato base with savory warmth from the sausage and a slight tang from the tomatoes. Seasoning with salt and black pepper balances the flavors. Optional grated Parmesan lends extra depth and saltiness.
This skillet meal offers several textures and flavors in a single pan, making it convenient for weeknight dinners. Using fresh refrigerated tortellini cuts cooking time and keeps the pasta tender.
Ingredients
- 11 ounces Italian sausage crumbled, see note
- 3 cloves garlic minced
- 1/4 cup chicken broth
- 1 (14 ounce) diced tomatoes with juices, canned
- 1/2 cup heavy cream aka whipping cream
- 1 (9 ounce) cheese tortellini package refrigerated
- 2 cups baby spinach loosely packed, fresh
- salt to taste
- black pepper to taste
- Parmesan Cheese optional, to taste, freshly grated
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
- Use about 11 ounces of sausage meat from Italian sausages; mild or hot varieties can be used depending on desired spice level.
- Avoid substituting heavy cream as the acidity from tomatoes may cause curdling; heavy cream stabilizes the sauce.
- Draining excess fat after browning sausage helps control grease in the final dish but keeping some fat enhances flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 34g | 11% |
| Protein | 23g | 46% |
| Fat | 41g | 63% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 117mg | 39% |
| Sodium | 1063mg | 44% |
| Potassium | 507mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1960IU | 39% |
| Vitamin C | 16mg | 18% |
| Calcium | 174mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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