One Pan Tortellini with Sausage

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.

Ingredients · Servings 4

11 ounces Italian sausages (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)

Method · 25 min

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.

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

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.

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

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.

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.