If you’re craving a dinner that’s both comforting and quick enough for any weeknight, this Creamy Sausage Tortellini Skillet Recipe is going to be your new best friend. It’s a one-pan wonder that packs savory Italian sausage, tender cheese tortellini, and a luscious creamy tomato sauce all in one skillet. Trust me, once you try this, you’ll want to make it on repeat. So grab your skillet, and let me walk you through why this recipe turned into a family favorite in my house!
Why You’ll Love This Recipe
- Super quick and easy: You’ll have dinner ready in just about 25 minutes, from skillet to table.
- One-pan meal: Less cleanup means more time to enjoy your food (and your family).
- Rich creamy sauce: The combo of tomatoes and cream makes a dreamy, indulgent sauce perfect for comfort food cravings.
- Customizable flavors: Swap mild for spicy sausage or add extra greens—you’ll love how flexible it is.
Ingredients You’ll Need
All the ingredients in this Creamy Sausage Tortellini Skillet Recipe come together so beautifully—it’s like they were made to hang out on your skillet. The Italian sausage adds hearty flavor, the tortellini gives you that comforting pasta bite, and the sauce is a luscious mix of tangy tomatoes and smooth cream. A few fresh ingredients round it all out perfectly.
- Italian sausage: I like using mild for the family, but hot sausage kicks it up if you love a little heat.
- Garlic: Fresh is best here! It adds that fragrant punch that brightens the sausage flavor.
- Chicken broth: This keeps the sauce from getting too thick too fast and adds depth without overpowering.
- Diced tomatoes with juices: They bring acidity and freshness to balance the creaminess.
- Heavy cream: This is the magic ingredient—don’t swap it for milk or half-and-half or you risk curdling.
- Cheese tortellini: Refrigerated works perfectly and cooks right in the sauce, which means fewer pots to wash!
- Fresh baby spinach: Added at the end to wilt gently, boosting nutrition and color.
- Salt & pepper: To keep your flavors balanced.
- Parmesan cheese (optional): For sprinkling on top—extra cheesy, extra awesome.
Variations
I love how flexible this Creamy Sausage Tortellini Skillet Recipe is—you can tweak it easily based on what you’ve got in your fridge or your mood that day. Here are a few ways I’ve made it my own or adapted it for guests.
- Spicy sausage variation: Once, I swapped mild sausage for hot Italian sausage—and wow, my family loved the kick!
- Veggie-packed: I often add mushrooms, bell peppers, or even zucchini for extra veggies and texture.
- Meat-free option: Use Italian-seasoned plant-based sausage to make this vegetarian-friendly—it still tastes indulgently creamy.
- Different greens: Kale or arugula makes a great alternative to spinach if you prefer a stronger green flavor.
How to Make Creamy Sausage Tortellini Skillet Recipe
Step 1: Brown the sausage perfectly
Start by squeezing the sausage meat out of its casings right into your skillet—don’t worry, this can be messy but fun! Cook it over medium-high heat, breaking it up as it browns. Keep an eye out to get little crispy edges; that’s flavor gold! If the pan gets too greasy, drain off the excess fat—but leave enough to keep things tasty.
Step 2: Build your sauce and add the tortellini
Once your sausage is nicely browned, toss in the minced garlic and stir for about 30 seconds until fragrant. Pour in the chicken broth, diced tomatoes with their juices, and heavy cream. Stir everything to combine well. Next, add your refrigerated cheese tortellini straight into the skillet. Keep the heat medium and cook uncovered, stirring occasionally for 5-7 minutes. You’ll want to watch the tortellini cook through as the sauce thickens—this gets that rich, creamy consistency everyone raves about.
Step 3: Wilt the spinach and season to finish
When the tortellini is tender and the sauce is your desired thickness, stir in those fresh baby spinach leaves. They’ll wilt down nicely in just a minute or two. Finish by seasoning with salt and pepper to your taste. If you like, sprinkle generously with freshly grated Parmesan cheese for that extra-comforting touch. Then, dig in!
Pro Tips for Making Creamy Sausage Tortellini Skillet Recipe
- Don’t overcook the tortellini: It cooks quickly in the sauce—keep tasting to get that perfect al dente texture without mushiness.
- Drain excess sausage fat: Too much grease can make your sauce oily—leave just enough fat to carry the flavor.
- Use heavy cream for stability: I learned the hard way that milk or half-and-half can curdle with the tomatoes, so stick to cream for this one.
- Fresh Parmesan finish: Adding it right before serving enhances flavor and adds a nice texture contrast.
How to Serve Creamy Sausage Tortellini Skillet Recipe
Garnishes
My go-to garnish is a generous sprinkle of freshly grated Parmesan cheese because it melts into the sauce just perfectly. Sometimes, I add a handful of chopped fresh basil or a sprinkle of crushed red pepper flakes for a little extra color and zing. A drizzle of good olive oil on top before serving adds a nice glossy finish and rich flavor layer.
Side Dishes
Since this dish is a complete meal by itself, I personally like to serve it with a crisp green salad on the side—something simple like mixed greens with a light vinaigrette balances the richness beautifully. Garlic bread or a warm focaccia loaf also pairs wonderfully if you want to turn this into an extra hearty dinner.
Creative Ways to Present
For special occasions, I’ve plated this up in shallow bowls and garnished with edible flowers and fresh herbs—makes it look fancy but is still totally easy. Another fun idea is to serve it family-style right in the skillet so everyone digs in together, which always gets my kids excited to eat.
Make Ahead and Storage
Storing Leftovers
After dinner, I let any leftovers cool completely, then pop them into an airtight container and refrigerate. This keeps nicely for up to three days. The sauce thickens when chilled, so I typically loosen it up with a splash of milk or chicken broth when reheating.
Freezing
I’ve frozen this recipe successfully, but I recommend freezing it before adding the spinach to preserve texture. Freeze in a sealed container or heavy freezer bag for up to 2 months. When ready to eat, thaw overnight in the fridge and add fresh spinach when reheating.
Reheating
To reheat, warm the skillet gently over low-medium heat with a bit of extra broth or cream to bring back that saucy creaminess. Stir often to prevent sticking. Microwave works too—just add a splash of liquid and cover loosely to keep moisture in.
FAQs
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Can I use frozen tortellini in this Creamy Sausage Tortellini Skillet Recipe?
Yes, you absolutely can! Cooking time may be just a minute or two longer since frozen tortellini takes more time to cook through. Just keep an eye on the sauce thickness and adjust liquid if needed.
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What can I substitute for heavy cream if I don’t have any?
For this recipe, I strongly recommend sticking with heavy cream because its fat content prevents curdling when combined with the acidic tomatoes. Using half-and-half or milk can cause the sauce to separate, ruining the creamy texture.
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Can I make this recipe vegetarian?
Absolutely! Swap out the sausage for a plant-based Italian sausage or sautéed mushrooms and add your favorite veggies. The sauce remains just as creamy and flavorful, making for an equally satisfying meal.
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How do I prevent the sauce from being too watery?
Be sure to cook the sauce uncovered so it reduces properly. Also, cooking the tortellini right in the sauce helps it thicken because the pasta releases starch. If the sauce still feels thin, just let it simmer a few extra minutes to concentrate those flavors.
Final Thoughts
I absolutely love how this Creamy Sausage Tortellini Skillet Recipe comes together—quick, comforting, and totally delicious. It’s that kind of dish I reach for when I want something homey without hours in the kitchen. Whether you’re whipping it up for a busy weeknight or feeding a crowd, this recipe feels like a warm hug on a plate. Give it a try and I bet it will become a go-to in your rotation, too!
Print
Creamy Sausage Tortellini Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This One Pan Tortellini with Sausage is a hearty and comforting Italian-inspired dish made in a single skillet. Featuring flavorful Italian sausage, tender cheese tortellini cooked right in a creamy tomato sauce, and fresh baby spinach, this recipe is quick, easy, and perfect for a satisfying weeknight meal with minimal cleanup.
Ingredients
Sausage
- 11 ounces Italian sausages (see note)
Sauce and Pasta
- 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
Vegetables and Garnish
- 2 cups loosely packed fresh baby spinach
- Salt & pepper to taste
- Freshly grated parmesan cheese, optional, to taste
Instructions
- Brown the sausage: Remove the sausage meat from the casings and crumble it into a large skillet. Cook over medium-high heat, stirring occasionally, until browned and fully cooked. Drain excess fat if there is a lot, then leave the sausage in the pan.
- Add sauce ingredients and tortellini: Stir in the minced garlic, chicken broth, diced tomatoes with their juices, heavy cream, and the refrigerated cheese tortellini. Cook uncovered over medium heat, stirring occasionally, for 5-7 minutes until the tortellini is tender and cooked through, and the sauce has thickened from the pasta starch.
- Wilt the spinach: Add the baby spinach to the skillet and cook just until it wilts into the sauce, about 1-2 minutes. Stir to combine evenly.
- Season and serve: Taste and season with salt and pepper as needed. Serve the dish hot, garnished with freshly grated parmesan cheese if desired.
Notes
- I used 3 sausages from a 5-pack of Johnsonville mild Italian sausages, which is about 11 ounces. Any Italian sausage around this weight works well, and you can use hot Italian sausage if you prefer some heat.
- Do not substitute the heavy cream with milk or half-and-half, as the acidity in the tomatoes may cause curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
