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This 25-minute 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.
You may also enjoy this Italian Sausage Tortellini Soup, this Creamy Sausage and Peppers Pasta, or my Easy Zuppa Toscana.
Why you’ll love it
I really love the simplicity of this sausage tortellini recipe. Cheese tortellini is so versatile, and you can dress it up in so many ways. The spinach-sausage-tomato cream sauce combo is just so tasty. Italian sausage is one of my all-time favorite ingredients to cook with.
Despite being simple to make with minimal ingredients, one lovely reader said that this Italian sausage pasta recipe is “nothing short of divine.” There’s also quite a bit of spinach in here, so it’s a great way to sneak those greens into dinner! That’s a win for families on busy weeknights.
What you’ll need
- Italian sausage – grab a package of mild Italian sausages, or use bulk sausage meat
- Garlic – to infuse lots of savory goodness
- Chicken broth – for the base of the sauce
- Tomatoes – we’re using a can of diced tomatoes for convenience
- Heavy cream – I went fairly light on the cream in this recipe, so it’s definitely not too rich at all! It adds a touch of luxuriousness.
- Tortellini – use cheese tortellini from the refrigerated section of the grocery store
- Spinach – for a pop of freshness
Helpful Tip
If you find the liquid is getting too low before the tortellini is cooked, simply add another splash of chicken broth or cream. Since stoves and cookware vary, adjust as needed for one-pan recipes using your best judgment!
How to make Italian sausage tortellini
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Crumble the sausage into a skillet. Cook until browned, and then drain any excess fat. Add the garlic, broth, tomatoes, cream, and tortellini. Simmer, stirring occasionally, until the pasta is cooked.
Once the sauce has reduced to your liking, add in the spinach. Cook until it wilts. Give it a taste, season with salt & pepper as needed, and top with freshly grated parmesan if using.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- To easily mince garlic, use a garlic press. No peeling necessary.
- This cooking spoon is my favorite for many recipes.
- I like using angled measuring cups to make measuring out ingredients easy.
Substitutions and variations
- You can definitely use hot Italian sausage if you want a little heat!
- I don’t recommend substituting the heavy cream for anything with a lower fat content like half-and-half. It’s liable to curdle due to the tomatoes.
- A handful of fresh basil stirred in at the same time as the spinach would be delicious here.
What to serve with Italian sausage tortellini
- Pair this pasta with a fresh salad. Try my Super Simple Parmesan Arugula Salad, or try mixed greens with my Creamy Balsamic Dressing. A Caesar salad with my Best Caesar Dressing is also a fantastic idea.
- A slice of fresh crusty bread, a dinner roll, or Cheesy Garlic Bread are also great options.
Leftovers and storage
- Store for 3-4 days in the fridge in an airtight container, but keep in mind that the tortellini will puff up/soak up the sauce the longer you leave it.
- Reheat in a saucepan over a low heat, stirring occasionally, until warmed through.
- I don’t recommend freezing since I’m not a fan of the texture of thawed cooked pasta, but you could always experiment with leftovers if you wish.
More easy tortellini recipes
- Chicken Tortellini Alfredo
- Bacon Tortellini Alfredo
- Tomato Tortellini Soup
- Easy Chicken Tortellini Soup
If you made this tortellini with spinach and sausage recipe, please leave a star rating and review below! Talk to me if you have questions. You can also find me on Instagram.
4.91 from 140 votes
One Pan Tortellini with Sausage
By Natasha Bull
This 25-minute 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.
Prep: 5 minutes mins
Cook: 20 minutes mins
Total: 25 minutes mins
Servings: 4
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Ingredients
- 11 ounces Italian sausages crumbled, see note
- 3 cloves garlic minced
- 1/4 cup chicken broth
- 1 (14 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 optional, 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. 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
- I used 3 sausages from a 5-pack of Johnsonville mild Italian sausages. Anything around 11 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.
Nutrition
Calories: 594kcal, Carbohydrates: 34g, Protein: 23g, Fat: 41g, Saturated Fat: 17g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Cholesterol: 117mg, Sodium: 1063mg, Potassium: 507mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1960IU, Vitamin C: 16mg, Calcium: 174mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
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This recipe was originally published on September 27, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
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Hi! I’m Natasha.
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