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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!
I did sub half and half for the heavy cream, no curdling! I used Whole Food chicken spicy Italian sausage and doubled everything else. Actually must have tripled the spinach, 2 cups isn’t much after it wilts. I also added quite a bit of fresh thyme and my diced tomatoes has basil and garlic added.
The 4 of us loved this.
Fantastic!! Glad everyone enjoyed it. 🙂
Easy, delicious, and a crowd pleaser!!
Thank you so much, Ruth!
Tried it tonight. It was delicious and I’m not a fan of Italian sausage. Thank you for the recipe.
You’re very welcome!! Glad you enjoyed it!
Made this tonight and it will definitely be on repeat!!
So simple and quick to make. It was delicious just as the recipe was but I decided to double the liquids because my bag of tortellini was more than it called for. I also added just a dash of Italian seasonings and red pepper. Can’t say it enough just how much we loved this!!!
Fabulous!! I’m so glad it worked out for you and you all enjoyed it! 🙂
It’s so hard to find a recipe my husband and I want but also that our little kiddos will enjoy. And this was A HIT!! We are a family of 5 and I doubled it to possibly have leftovers…let’s just say there weren’t any haha My husband said “this is easily a top 3 for me”. Thank you for sharing the recipe! It will frequently be in our dinner time rotations for sure
I’m so happy to hear that!! 🙂 Thanks for letting me know!
I’ve made several times…best compliment from son in law” can’t get this at restaurant.. awesome”! No leftovers ✌️🥺
Thank you….
Aww that’s fantastic!! You’re very welcome! Thanks for letting me know, Linda! 😀
Holy crap..I had frozen tortellini in the freezer and fresh spinach and searched Spinach Tortellini dishes on pinterest and this was the first one that came up.. cooked the frozen tortellini for 3 mins and then just carried on with the recipe and it’s undeniably both perfect and delicious. In my rotation forever.. you could add sliced mushrooms, bok choy, endless changes.. but keep the the cream/sausage/parm/spinach/cheese combo and it will always turn out great.. what a winner!
I’m so happy you found this recipe, Greg!! You’re right… it’s definitely customizable. Thanks for writing me a review! 🙂
This recipe is easy and delicious! I added onion and crushed red to mine and used hot sausage. I’ve made this about four times. Great recipe! I’ve thought about adding chicken or shrimp instead of the sausage. Thank you!
Thank you! Glad you enjoy it! 🙂
About to try the recipe, it sounds delish. Has anyone used Broccoli instead of spinach?
I think you could do that, but broccoli will take a bit longer to cook.
Hello! I tried this receipe and it was so so good! I’m thinking of trying it with shrimp!? Think it’ll be good?
Great!! Sure, I think you could definitely give that a try. I’d add in the shrimp towards the end so they don’t overcook.
Can I use crushed tomatoes instead of diced?
Absolutely. I think the sauce may thicken a little faster, so just be aware you may need to adjust heat/cooking time a bit. Enjoy!