Creamy Sausage Tortellini
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This Creamy Sausage Tortellini is the perfect blend of savory and creamy, featuring rich Italian sausage and tender cheese tortellini. Ready in just 30 minutes, it’s a comforting meal that’s easy enough for any weeknight.
30 Minute Creamy Sausage Tortellini
This Creamy Sausage Tortellini is my go-to when I need a quick, satisfying dinner that everyone will love. The Italian sausage adds a savory depth of flavor, perfectly balanced by the rich Parmesan cream sauce. The best part? It’s all ready in just 30 minutes, making it perfect for busy weeknights.
I love how the tender cheese tortellini soak up the creamy sauce, creating a comforting dish that feels like a warm hug. The fresh baby spinach not only adds a pop of color but also a healthy touch. Trust me, once you try this easy recipe, it’ll become a staple in your kitchen just like it has in mine.
Ingredients You’ll Need
- Italian sausage: You can use spicy or mild, up to you. You can substitute with turkey sausage or a vegetarian alternative.
- Olive oil: You can substitute with any neutral oil like vegetable oil.
- Onion: For a sweet, aromatic base. Shallots or leeks are great alternatives.
- Garlic: The more garlic the better, especially in a dish like this. Fresh is best.
- Heavy cream: For a rich, creamy sauce. You can use half-and-half for a lighter option.
- Chicken broth: Opt for a low sodium or no sodium added broth. Vegetable broth works if you prefer.
- Cheese tortellini: You can use fresh or frozen. Feel free to sub with ravioli if you wish.
- Baby spinach leaves: This is a great dish to hide some greens in. You can also use kale or arugula.
- Parmesan cheese: For that nutty flavor. Pecorino Romano is a great substitute.
- Salt and pepper: Season to taste.
- Red pepper flakes: Adds a bit of heat, totally optional.
- Fresh parsley: For garnish.
First, in a large skillet over medium heat, add the olive oil and Italian sausage. Break the sausage into small pieces with a spatula as it cooks. Cook until browned and no longer pink, about 5-7 minutes. Remove the sausage from the skillet and set it aside.
In the same skillet, add the diced onion. Sauté until the onion becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Next, pour in the chicken broth and bring to a simmer. Add the heavy cream and stir to combine. Bring the mixture back to a simmer, then add the tortellini. Cook according to package instructions until the tortellini are tender, usually about 5 minutes for fresh tortellini or 7-9 minutes for frozen.
Return the cooked sausage to the skillet. Add the baby spinach and stir until the spinach begins to wilt. Season with salt, pepper, and red pepper flakes if using.
Stir in the grated Parmesan cheese until the sauce becomes creamy and the cheese is melted. Adjust seasoning if necessary. Garnish with chopped parsley and extra Parmesan if desired.
How To Serve
I love serving this Creamy Sausage Tortellini with a variety of side dishes that complement its rich flavors. A simple side salad or some crusty bread works wonders to balance out the creamy sauce. Here are some of my favorite recipes to serve alongside:
Easy Garlic Bread
Caesar Salad Recipe
Italian Roasted Mushrooms and Veggies
Easy Bruschetta Recipe
Frequently Asked Questions
Can I use a different type of sausage for this recipe?
Yes, you can use turkey sausage, chicken sausage, or even a vegetarian sausage alternative if you prefer.
Can I add other vegetables to this dish?
Yes, feel free to add other vegetables like bell peppers, mushrooms, or zucchini. Sauté them with the onions and garlic for extra flavor.
How can I make this dish lighter?
To make it lighter, use half-and-half instead of heavy cream and consider using a leaner sausage like turkey or chicken sausage.
Expert Tips
- Brown the sausage well: This adds depth of flavor to the dish, so take your time to get a nice sear.
- Use freshly grated Parmesan: It melts better and enhances the creamy texture of the sauce.
- Don’t overcook the tortellini: Cook it just until tender to avoid a mushy texture.
- Strain the spinach well: If using frozen spinach, make sure to squeeze out excess water to keep the sauce from becoming too watery.
- Season gradually: Taste as you go and adjust the salt, pepper, and red pepper flakes to your preference.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooled tortellini in a freezer-safe container and freeze for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.
Discover More Pasta Recipes
- Baked Ravioli
- Mushroom Boursin Pasta
- One Pot Sausage Meatball Pasta
- Creamy Tortellini Soup
- Cheesesteak Pasta
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Creamy Sausage Tortellini
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Ingredients
- 1 lb Italian sausage (casings removed if in links)
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup chicken broth (low sodium)
- 1 pound cheese tortellini (fresh or frozen)
- 1 cup baby spinach leaves
- 1 cup grated Parmesan cheese
- salt and pepper (to taste)
- red pepper flakes (optional, for a bit of heat)
- fresh parsley (chopped (for garnish))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large skillet over medium heat, add the olive oil and Italian sausage. Break the sausage into small pieces with a spatula as it cooks. Cook until browned and no longer pink, about 5-7 minutes. Remove the sausage from the skillet and set aside.
- In the same skillet, add the diced onion. Sauté until the onion becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Add the heavy cream and stir to combine. Bring the mixture back to a simmer, then add the tortellini. Cook according to package instructions until the tortellini are tender, usually about 5 minutes for fresh tortellini or 7-9 minutes for frozen.
- Return the cooked sausage to the skillet. Add the baby spinach and stir until the spinach begins to wilt. Season with salt, pepper, and red pepper flakes if using.
- Stir in the grated Parmesan cheese until the sauce becomes creamy and the cheese is melted. Adjust seasoning if necessary. Garnish with chopped parsley and extra Parmesan if desired.
Notes
- Grate Parmesan fresh for the best flavor and creamy texture.
- Substitute Italian sausage with turkey or vegetarian sausage if preferred.
- Adjust red pepper flakes to control the heat.
- Add extra vegetables like bell peppers or mushrooms for more variety.
- Use half-and-half instead of heavy cream for a lighter version.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
