One-Pot Creamy Sausage and Tomato Tortellini
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
628 kcal
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Course
Main Course, Others
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Cuisine
Italian
One-Pot Creamy Sausage and Tomato Tortellini
Description
The recipe starts by browning ground Italian sausage with diced onion and garlic, building robust savory flavors. Diced tomatoes with their juice, heavy cream, and low-sodium chicken broth are added, along with uncooked cheese tortellini. The mixture simmers covered, allowing the pasta to cook while absorbing the creamy tomato sauce. Adding the spinach near the end wilts the leaves without overcooking. Fresh chopped basil and Parmesan stirred in before serving contribute an herbal brightness and cheesy richness that complete the dish.
By cooking all components in one skillet, the flavors meld during cooking and the tortellini develops a tender, creamy texture from the sauce. The balance of cream and broth maintains a rich yet fluid consistency. This dish serves well as a comforting main course without extra sides.
If chicken broth isn’t available, the recipe suggests substituting with additional cream or even water, which will alter but not ruin the flavor. The tortellini chosen is refrigerated and uncooked, which reduces cook time and cleanup.
Ingredients
- 1 tablespoon olive oil
- 1/2 /2 lb Italian sausage ground
- 1/2 /2 white onion diced
- 4 cloves garlic minced
- 1 diced tomatoes undrained, 14.5 ounce can
- 1 cup heavy cream
- 1 cup chicken broth low-sodium
- 1 teaspoon kosher salt
- 1 cheese tortellini refrigerated, uncooked, 20 ounce package
- 3 cups spinach leaves
- 1/4 /4 cup basil chopped
- 1/4 /4 cup Parmesan Cheese
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the sausage and onion and cook until sausage is no longer pink. Add the garlic and cook for an additional minute.
- Add the full can of tomatoes, cream, chicken broth, salt, and tortellini. Stir to coat and simmer over medium heat covered until tortellini is cooked through about 5-7 minutes. Add the spinach leaves and cook until wilted and sauce has reduced.
- Stir in the basil and Parmesan. Serve.
Notes
- If chicken broth is unavailable, substitute with more cream or water to maintain the cooking liquid.
- Use refrigerated uncooked cheese tortellini for a creamy texture that cooks quickly in the sauce.
- Add spinach near the end to retain its color and tender texture without overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 628kcal | 31% |
| Carbohydrates | 54g | 18% |
| Protein | 26g | 52% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 17g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 1004mg | 42% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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