Tender tortellini pasta filled with cheese or spinach is simmered along with Italian sausage in a rich and flavorful sauce to make this recipe for Sausage, Tortellini, and Spinach in a Creamy Tomato Sauce.
This tortellini recipe is so irresistible, the whole family was stealing bites straight out of the pan on the stove.
One pan meals are huge right now. No one likes to spend hours cleaning up the kitchen after spending time cooking dinner, right? This meal though? I would happily wash a whole lot of pots and pans to eat this sausage and tortellini skillet again.
Lucky for both of us, this deliciousness cooks up in a single skillet, making cleanup a breeze.
What Is Tortellini
Tortellini is a fun little pasta. Similar to ravioli, tortellini is typically filled with cheese, vegetables, or meat.
Most commonly found in the refrigerated section of the grocery store, it might also be found in the freezer, or sometimes with the dried pasta as well. (This particular recipe is written for the most commonly used refrigerated style of tortellini pasta.)
How To Cook Tortellini
Tortellini can be boiled like dried pasta, simmered with a sauce in a pan, or sautéed on the stove. Tortellini can even be baked.
My boys have been on quite a tortellini kick lately, requesting it almost every time I’m meal planning.
Sausage Tortellini
I made this Sausage Tortellini Skillet for a super-fast late-night dinner and Sean asked if it was already on the blog. I knew it wasn’t, but I didn’t realize that I didn’t have a single tortellini pasta recipe on the website.
How is that even possible? Keep an eye out for a few more of our favorites in the next few months. I started this blog years ago to save my family’s favorite recipes in one handy place, so these recipes all need to be here too!
Sausage Tortellini Recipe
- Cook and crumble the sausage in a large skillet over medium-high heat. When the sausage has almost browned, add the onion and garlic. Continue cooking for 2-3 minutes until the garlic is fragrant and the onion begins to soften.
- Add the tomatoes and the tortellini to the skillet. Stir and reduce heat once the sauce comes to a simmer. Cover with lid and simmer softly until the tortellini is tender about 8-10 minutes.
- Add the spinach and stir for 1-2 minutes until it wilts. Stir in the cream. Sprinkle each serving with cheese if desired.
Tortellini Recipes
For more great ways to enjoy tortellini, check out this recipe for Cheesy Tortellini with Bacon and Brussels Sprouts. This Fried Tortellini by Miss In The Kitchen is a terrific appetizer or a main dish option with this fantastic 5 Minute Marinara Sauce for dipping.
This Creamy Parmesan Tortellini with Chicken and Spinach is another one that’s always a hit with my family.
Here are a few more one skillet meals to help with your weeknight menu planning. Better-Than-Take-Out Fried Rice, Kielbasa Cabbage Potato Skillet, and One-Pot Pasta with Fresh Tomatoes and Basil are three of my favorite 20-Minute Meals.
Sausage Tortellini with Spinach
Ingredients
- 1 pound Hot or Mild Italian Sausage
- ½ medium onion, chopped small, about 2/3 cup
- 3 cloves garlic
- 3 (14) ounce cans crushed tomatoes
- 20 ounces refrigerated tortellini
- 4 ounces baby spinach, roughly chopped
- 1/2 cup heavy cream
- 1/2 cup Parmesan or Pecorino Romano cheese, shredded (optional)
Instructions
- Cook and crumble the sausage in a large skillet over medium-high heat. When the sausage has almost browned, add the onion and garlic. Continue cooking for 2-3 minutes until the garlic is fragrant and the onion begins to soften.
- Add the tomatoes and the tortellini to the skillet. Stir and reduce heat once the sauce comes to a simmer. Cover with lid and simmer softly until the tortellini is tender about 8-10 minutes.
- Add the spinach and stir for 1-2 minutes until it wilts. Stir in the cream. Sprinkle each serving with cheese if desired. Enjoy!
Notes
Nutrition
{originally published 1/10/18 – recipe notes and photos updated 10/1/21}
Karla says
If I don’t have cream, would whole milk work?
Mary Younkin says
You’ll need to thicken it a bit with flour, but it should work, Karla. (Just whisk a tablespoon or two of flour into the milk before adding it to the skillet.) Cooking it should thicken it fine.
mireille says
Excellent!
Replaced 1 14oz can of tomatoes with a tomato bisque. Delicious! Thank you!
Mary Younkin says
I’m so glad that you enjoyed the recipe, Mireille!
Adrienne says
I made this dish for my son, and he thought it was the greatest thing I ever made. Very creamy.
Mary Younkin says
I’m so very happy to hear it, Adrienne!
Alex says
Hi
Was just wanting to know what you mean when you say cook and crumble the sausage ?
I’ve. never heard that before
Mary Younkin says
Hi Alex, that simply means that you will crumble the sausage into small pieces as it cooks in the skillet. Enjoy!
Natalie says
It was just the two of us for Christmas dinner this year, so I was looking for something easy to prepare but also decadent and delicious. This one-pot red and green pasta was the ticket! I had mild Italian sausage on hand, so I added red pepper flakes and a few other jarred spices but otherwise followed the recipe exactly. The cream, cheese filled tortellini and sausage made it rich and hearty which the fresh spinach helped cut a bit so it didn’t overwhelm. We had it with some roasted broccoli and garlic bread and it made for a great meal. Minimal prep work, the cooking was mostly just stirring on the stove and then only one pot to clean at the end. Perfect for a special holiday meal but also easy enough for a weeknight!
Mary Younkin says
I’m thrilled that you enjoyed it, Natalie!
Alexandra says
Easy and delicious!
Mary Younkin says
I’m glad you like it, Alexandra!
Marie says
I have tortellini stuffed with sausage….recipes for that?
Mary Younkin says
You could follow this same recipe and just skip adding the sausage that is listed here, Marie. Sounds good!