Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4
This easy one-pan meal made with andouille sausage and cheese tortellini smothered in a cheesy tomato sauce is one of my favourite busy weeknight dinners. Ready in no more than thirty minutes, this filling skillet meal has tons of flavours we all love with a bit of kick. Serve this alongside your favourite roasted veggies for a rewarding meal after a long day.
Ingredients
1 tbsp olive oil
12 oz. andouille sausage sliced into bite-size pieces
1 small onion diced
14.5 oz. can petite diced tomatoes
8 oz. chicken broth
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
10 oz. refrigerated cheese tortellini
½ c. heavy cream
½ c. sharp cheddar cheese shredded
How to make Andouille Sausage Tortellini Skillet Meal
Step 1: Heat olive oil in a saute pan over medium heat. Add the sliced andouille sausage and onions to the hot oil and cook for about 5 minutes until both sides of the sausage are brown.
Step 2: To the pan, add the diced tomatoes, chicken broth, garlic powder, salt, pepper, and tortellini. Stir and bring to a simmer. Cover the pan and adjust the heat to medium-low heat. Continue to cook until the pasta is al dente and the liquid is mostly absorbed.
Step 3: Uncover, add the heavy cream and stir. Cook for about a minute more until warmed through. Remove from the heat when done. Stir in the cheddar cheese and allow to sit for at least 5 minutes.
Notes:
If desired, garnish the dish with scallions or chives.
In place of the refrigerated cheese tortellini, you can use frozen or dried tortellini. Add an extra splash of liquid to the pan if using dried tortellini as the pasta cooks.
Use your preferred variety of sausage – chorizo or Italian sausage in place of andouille sausage.
Let the sauce rest for at least 5 minutes if the sauce looks thin. As the dish sits, the pasta will continuously consume the liquid.
Nutrition Facts:
Serving: 0g | Calories: 729kcal | Carbohydrates: 38g | Protein: 33g | Fat: 50g | Saturated Fat: 20g | Cholesterol: 154mg | Sodium: 1676mg | Potassium: 554mg | Fiber: 4g | Sugar: 5g | Vitamin A: 734IU | Vitamin C: 16mg | Calcium: 272mg | Iron: 4mg
Ingredients
- 1 tbsp olive oil
- 12 oz. andouille sausage sliced into bite-size pieces
- 1 small onion diced
- 14.5 oz. can petite diced tomatoes
- 8 oz. chicken broth
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 10 oz. refrigerated cheese tortellini
- ½ c. heavy cream
- ½ c. sharp cheddar cheese shredded
Instructions
Step 1: Heat olive oil in a saute pan over medium heat. Add the sliced andouille sausage and onions to the hot oil and cook for about 5 minutes until both sides of the sausage are brown.
Step 2: To the pan, add the diced tomatoes, chicken broth, garlic powder, salt, pepper, and tortellini. Stir and bring to a simmer. Cover the pan and adjust the heat to medium-low heat. Continue to cook until the pasta is al dente and the liquid is mostly absorbed.
Step 3: Uncover, add the heavy cream and stir. Cook for about a minute more until warmed through. Remove from the heat when done. Stir in the cheddar cheese and allow to sit for at least 5 minutes.
Notes
If desired, garnish the dish with scallions or chives. In place of the refrigerated cheese tortellini you can use frozen or dried tortellini. Add an extra splash of liquid to the pan if using dried tortellini as the pasta cooks. Use your preferred variety of sausage - chorizo or Italian sausage in place of andouille sausage. Let the sauce rest for at least 5 minutes if the sauce looks thin. As the dish sits, the pasta will continuously consume the liquid.
