This post may contain affiliate links. Please read our disclosure policy.
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.
© 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.
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!
Ok I’ll revise my earlier comment. I added more chicken broth and though it took longer than 30 minutes it was (is) delicious
Hi! I will delete your first comment, but I was writing my response to that first comment. I’m not sure how it’s possible the tortellini took so long to cook. Are you using refrigerated cheese tortellini? They usually take under 10 minutes to cook (close to 5 minutes). Are you using something else?
Made this two weeks ago and the family is requesting it again. So good and so easy. I used chicken sausage.
Wonderful! Thanks for leaving me a comment! 🙂
Hi Natasha,
Back again to rave about yet another of your recipes! You are a genius, my girl friend! People now actually think I can cook, how outrageous is that?!?!
Seriously, this was so easy. You had me at “one pan” in the title. Only 3 steps. Normal ingredients. And so tasty!!! I had made your “Creamy Tuscan Sausage Pasta” recently and the whole family loved it. I knew this would be as great as it was similar, and it surely was!
The only substitution I made was to use chicken sausage (mild Italian with kale) for health reasons. And I also want you to know that because of you I now consider heavy whipping cream to be an essential that I must have in my fridge at all times!
I found you for your awesome crock-pot soups, and are going to start going back to those. So, so happy I found your blog. Please keep these easy and delicious recipes coming! You’re the best!
Haha aww thank you!! I really appreciate your loyalty to my recipes! 🙂
So easy and so tasty. I made a vegetarian version with veggie sausage crumbles. I also added more spinach!
I’m so glad you enjoyed it!!
This is amazingly good. We made it vegetarian by cooking the sausage in a separate skillet and adding a bit of olive oil to the pan we cooked everything else in. Also added a bit more cream and broth to compensate for cooking the meat separately and the fact that we used fresh and not canned tomatoes!! So so so good, definitely going into our regular rotation.
I am so happy that you enjoyed it!! 🙂
Should I double the sauce ingredients if I want to use the large 20 ounce package of tortellini?
It’ll be very saucy, but I think that would work especially if you have lots of people to feed.
What if the tortellinis are frozen? Can I add them into the pan Frozen or do I need to first boil them? Thank you for your help;
I think giving them a little longer to cook should be fine. No need to boil.
So amazing!!! Was wondering if this site does the nutritional information at all? Thank you, this is going right into the rotation!!!
Hi Ally!! I’m so glad you liked it. I don’t always add it, but for newer recipes I often do. I periodically go back and add it for old ones when I have time. I’ll often skip it for the comfort food treat meals because I don’t want to deter people from making them just because they’re higher calorie. I don’t want to contribute to food guilt because there’s enough of that already in our diet culture (I think there’s definitely pros and cons to showing calorie counts on anything!). Keep in mind that nutritional info is only a best guess – the software I use can’t possibly account for specific brands and so forth. If you really need the info for health reasons, it’s always best to weigh the actual ingredients you’re using and calculate it from there.
Hi I’m making this for my residents at work tonight and I need to do a calorie count for a serving. Any idea what the calories are?
Hi! I just added it for you. Keep in mind it’s an estimate and brands vary.
SO GOOD!
Thank you for this wonderfully tasty and easy recipe. All I added was chili flakes to the sauce. So so yummy. I wish it made more so I could show it off at work tomorrow. Ha ha.
Thank you again!
Love it! Thanks for leaving me a comment! 🙂
EXCELLENT!! I’m surprised there was any left that made it onto the plates! So quick and easy. The Italian sausage gave it an extra flavorful kick. Only change I made was using an entire bag of spinach and it was perfect!
Haha that’s great!! I’m so glad it was a hit!