Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 servings
A restaurant-quality meal that’s bursting with flavour. It’s beyond delicious, your taste buds will be raving! Make this at home with simple ingredients in only under twenty-five minutes. Serve this to your family for a filling weeknight meal or date night with a bottle of your favourite wine.
This wonderful Italian Sausage Tortellini is made in a single pan. Everything cooks in one pan for easier cleanup. This has been my favourite for years now – made with cheese tortellini and fresh Italian sausage in a homemade tomato cream sauce. Delicious!
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Ingredients
1 tbsp olive oil
2 c. diced onions
1 pound mild Italian sausage
2–3 cloves garlic, minced
3/4 c. chicken broth
1 (14.5 oz.) can petite diced tomatoes
1/2 c. regular or heavy cream
9 oz. tortellini (fresh or frozen)
salt and pepper to taste
2 c. fresh baby spinach, loosely packed
How to make Italian Sausage Tortellini
Step 1: In a 12-quart skillet, heat olive oil over medium heat. Add the onions to the very hot oil. From the end of the link, squeeze the sausage to take it out of its casing and directly into the pan. Break the sausage into bite-sized pieces using a spatula. Adjust the heat to medium-high and cook while stirring occasionally until the sausage is brown. Then, adjust the heat to low, add in the garlic and cook for another 30 seconds until aromatic, stirring.
Step 2: To the skillet, add the broth, tomatoes, cream, and tortellini. Toss to combine. Shoot up the heat and bring the mixture to a boil.
Step 3: Cover the skillet, decrease the heat, and simmer for about 15 minutes until the tortellini are tender and heated through. Season according to taste. Stir in the spinach and cook until soft and wilted.
Nutrition Information:
Serves: 4, Amount Per Serving: Calories 574 | Total Fat 37.1g 48% | Cholesterol 104.6mg 35% | Sodium 875.5mg 38% | Total Carbohydrate 41.8g 15% | Sugars 6.9g | Protein 19.9g 40% | Vitamin A29% | Vitamin C27%
Ingredients
- 1 tbsp olive oil
- 2 c. diced onions
- 1 pound mild Italian sausage
- 2–3 cloves garlic, minced
- 3/4 c. chicken broth
- 1 (14.5 oz.) can petite diced tomatoes
- 1/2 c. regular or heavy cream
- 9 oz. tortellini (fresh or frozen)
- salt and pepper to taste
- 2 c. fresh baby spinach, loosely packed
Instructions
Step 1: In a 12-quart skillet, heat olive oil over medium heat. Add the onions to the very hot oil. From the end of the link, squeeze the sausage to take it out of its casing and directly into the pan. Break the sausage into bite-sized pieces using a spatula. Adjust the heat to medium-high and cook while stirring occasionally until the sausage is brown. Then, adjust the heat to low, add in the garlic and cook for another 30 seconds until aromatic, stirring.
Step 2: To the skillet, add the broth, tomatoes, cream, and tortellini. Toss to combine. Shoot up the heat and bring the mixture to a boil.
Step 3: Cover the skillet, decrease the heat, and simmer for about 15 minutes until the tortellini are tender and heated through. Season according to taste. Stir in the spinach and cook until soft and wilted.
