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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.
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.
One Pan Tortellini with Sausage
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
Made this for my husband & I and it was delicious. Can’t wait to share with friends. I even took a picture to share on my Snapchat. 😄
That’s so nice to hear, Karen! Thank you!
I made this for a family of fussy eaters and they licked their dishes. No leftovers!!! Easy and very tasty.
Wonderful! Thanks for letting me know, Diana!
So easy and so delicious. My husband loved it!
Yay!! Thanks, Mary!
Excellent! Looking at the recipe I suspected I would want more seasoning (I admittedly use lots) so I added onion & garlic powder, Italian seasoning, dried parsley, red pepper flake, and fresh black pepper while the meat cooked. I shredded a carrot in there too to amp up the veg for the kids. (Next time I’ll do some zucchini too, suckers, haha.) I used fire-roasted tomatoes for added depth and I added a generous dose of basil pesto while it was simmering. My picky 5 & 7 year olds crushed it. One said “Whoa. This is the best.” We ran out of Parmesan cheese and this was excellent even without. Thanks for a one pot weeknight quickie! Permanently added to the rotation.
I’m so happy it was a hit, Kate!! Yes – definitely easy to tweak the seasonings to your preferences. Thank you so much for your review!
We loved it! I used the tri-colored tortellini and added sautéed onion and lots of basil and oregano! Colorful and delicious!
Recently made this dish for my family. Followed the recipe and added some dried oregano and red pepper flakes for some additional flavor. Came out great and family enjoyed it. Would definitely make again.
Thank you, Lori!
Yummy!
I did use hot itailian chicken sausage and at the end I did add a dash of dried pepper 🥰
Really yummy and oh so easy!
So glad you enjoyed it, Patty!
This was great and easy!
I added some Italian seasoning and some fresh basil from my neighbors garden. Wish I had picked and added more basil.
The Italian sausage is perfect with this dish!
I don’t have any leftovers.
Thanks for publishing such great recipes!
You’re very welcome, Jenny!
This is probably the easiest “one pan” pasta I’ve made. Turned out great with zero effort — it was done when I felt it was done, and the leftover liquid was nice and thick so it did’t matter how much the pasta actually absorbed. I didn’t have spinach but did have broccoli, so I tossed the broccoli (cut up small) in with the sausage to cook. I also added a tiny squeeze of lemon before serving, just because I like it.
Question: I didn’t have cream and considered using Greek yogurt for some creaminess, but I chickened out, not sure if it would be too tangy. What do you think of that as a sub for the cream?
I’m so glad that it worked out, Julia! I would not recommend Greek yogurt for that same reason (too tangy), and also unless you use a full fat version, it can just be a bit of a watery mess vs. something that makes a nice, silky sauce like heavy cream would.
I made this exactly as stated. I did add some basil at the same time as the spinach. It was absolutely delicious! Everyone at my table went for seconds. Thank you for the easy and delectable recipe!
I’m thrilled to hear that, Anne!! You’re very welcome!
This was amazing! Thank you!
You’re very welcome, Arlene!
Hi can I substitute frozen spinach in place.of the fresh?
Sure!