Italian Sausage and Tomato Skillet Tortellini
This Italian sausage and tomato skillet tortellini comes together in one pan with a rich, savory sauce, tender cheese-filled pasta, and a light, creamy finish. It’s quick enough for a weeknight but still feels like a proper, satisfying dinner that doesn’t need much on the side.
Equipment
- Large skillet with lid
- Wooden spoon
- Cutting board and knife
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion (diced)
- 2 medium garlic cloves (minced)
- ½ pound Italian sausage (casings removed)
- 2 cups cherry tomatoes (halved)
- 3 cups marinara sauce
- 1 cup chicken broth (preferably low sodium)
- 12 ounces frozen tortellini
- 3 cups baby spinach
- ¼ cup heavy cream
- ½ cup Parmesan cheese (freshly grated)
- ¼ cup fresh basil (roughly chopped), plus more for garnish
- Sea salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for 2-3 minutes until softened and fragrant. Season lightly with salt and black pepper.
- Add the Italian sausage, breaking it apart with a wooden spoon. Cook for 4-5 minutes until browned and mostly cooked through.
- Stir in the cherry tomatoes, marinara sauce, and chicken broth.
- Increase the heat to medium-high and bring to a boil. Add the frozen tortellini, cover, and reduce the heat to medium. Cook for 6-8 minutes or according to package instructions until al dente.
- Uncover and stir in the baby spinach and heavy cream. Cook for 1-2 minutes until the spinach wilts. Remove from heat. Taste and adjust seasoning, keeping in mind the Parmesan will add saltiness.
- Stir in the Parmesan cheese and fresh basil until combined. Serve immediately, topped with extra basil.
Notes
- Broth choice: Chicken broth keeps the sauce lighter and lets the tomato and sausage flavors stand out. Use low-sodium so you can control the seasoning at the end.
- Sausage choice matters: Mild Italian sausage keeps it balanced, while spicy adds a deeper heat that works well with the creamy finish.
- Balance the sauce: If your marinara tastes sharp, add a small pinch of sugar or an extra splash of cream to round it out.
- Don’t overcook the tortellini: It cooks directly in the sauce, so stop at al dente to keep it from turning soft.
- Spinach swap: Kale works, but give it a few extra minutes to soften before finishing.
- Cheese tip: Freshly grated Parmesan melts smoothly and gives a better finish than pre-shredded.
- Leftovers tip: The sauce thickens as it sits. Add a splash of chicken broth when reheating to loosen it back up.
- Make it stretch: Mushrooms or zucchini fit in easily if you want to bulk it up without changing the core flavor.
