Italian Sausage Tortellini
This Italian Sausage Tortellini is bursting with rich, fresh flavors. A decadent, creamy tomato sauce surrounds pillowy soft, cheesy tortellini and bold, seasoned Italian sausage. It’s like something everyone would rave over at a restaurant, but you made it at home. And my favorite thing about this recipe? It’s another one of our signature One-Pot Dinners. It’s so easy to make, and everything cooks in one pan so you only have one dish to wash at the end of the night.
Make this the next time you want everyone to RAVE over your cooking!! :)
Here’s all you need: Italian sausage, tomatoes, chicken broth, diced onions, tortellini, cream, garlic, and fresh baby spinach.
Here’s what the Italian sausage looks like. You can usually find it in Mild, Hot, or Sweet. Johnsonville is a popular name brand that we love! I’m using mild today, but any version would work well here. Try Hot if you like a little spicy! :)
Start by heating a bit of olive oil in a very large (at least 12-inch) skillet. You could also use a Dutch oven.
When the oil is very hot, add the diced onions.
Next you’ll want to immediately add the Italian sausage. See the casing on the sausage here? For a long time I avoided cooking with Italian sausage because I didn’t want to deal with removing the casing. It just seemed like a pain. But I’m going to show you a trick that makes it SO ridiculously easy. Like so, so easy. I wish I had discovered this years ago!!
Just start near the end and squeeze. It comes right out. So easy. You can squeeze it directly into the pan. No muss, no fuss.
Now, I took a picture of me doing this, to show you exactly how easy it is, but let’s just say… It did not go well. It ended up looking…. uh… less than family-friendly. So, needless to say (since my mom reads this blog) I will not be subjecting you to that picture here. However, you’ll not be surprised to learn that I did immediately text it to all my friends and we very maturely dissolved into a fit of uncontrollable giggles.
It was pretty bad. Kevin just shook his head and rolled his eyes, but I could tell he was mortified.
ANYWAY. Hopefully the picture above is sufficient. It really is easy.
Oh, and I’m sorry I said “squeeze” while pointing at a sausage. SORRY!!!
Please still make this recipe.
Use a spatula to break up the sausage into bite-sized pieces. I made mine about meatball size here, but you can them chop them up to any size you want, even crumbles.
Cook, stirring occasionally, until the sausages are browned.
Add the garlic and stir for 30 seconds until fragrant.
Next add the broth, tomatoes, cream, and tortellini. Sometimes I just use regular uncooked pasta instead of the tortellini if that’s what I have on hand. Penne is fabulous here!!
Bring it all to a boil, then cover, reduce heat, and simmer for 15 minutes.
After 15 minutes, the tortellini should be soft and plump, and the sauce slightly thickened. Taste the sauce and add plenty of salt and pepper as desired. I used 1 teaspoon of salt and 1/2 teaspoon of pepper.
Finally, add a couple big handfuls of fresh baby spinach. If you’re skeptical about the spinach, it’s totally optional, but gives the dish a nice bright green color. I promise you won’t be able to taste it at all.
Gently stir just until the spinach is softened and wilted.
Serve it up and enjoy!! Hope you love this one!
Italian Sausage Tortellini
Yield: 4 servings.
- 1 tablespoon olive oil
- 2 cups diced onions
- 1 lb mild Italian sausage
- 2-3 cloves garlic, minced
- 3/4 cup chicken broth
- 1 (14.5 ounce) can petite diced tomatoes
- 1/2 cup regular or heavy cream
- 9 ounces tortellini (fresh or frozen)
- salt and pepper to taste
- 2 cups fresh baby spinach, loosely packed
- Heat olive oil in a 12-inch skillet over medium heat. When the oil is very hot, add the onions. Squeeze the sausage from the end of the link to remove it from its casing and add directly into the pan. Use a spatula to break up the sausage into bite-sized pieces. Increase heat to medium-high and cook, stirring occasionally, until the sausage is browned. Reduce heat to low, then add the garlic and stir until fragrant, about 30 seconds.
- Add broth, tomatoes, cream, and tortellini to the skillet. Stir to combine. Increase heat and bring to a boil.
- Cover, then reduce the heat and simmer for 15 minutes until tortellini are tender and heated through. Taste the sauce and add plenty of salt and pepper to taste. I used 1 teaspoon of salt and 1/2 teaspoon of pepper. Add spinach and stir until softened and wilted. Remove from heat and serve.