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This super creamy tortellini and sausage skillet is one of my go-tos for quick weeknight meals. Since everything comes together in one pan, cleanup is a breeze. The rich, hearty sauce makes pasta night a hit for everyone.
I first whipped this up looking for something easy my whole family would eat. Now it's what everyone wants when the weather's gloomy—it just cheers us up.
Irresistible Ingredients
- Olive oil: adds a silky, nutty twist. Choose cold-pressed for top-notch taste.
- Italian sausage: brings all the spice. Go for your butcher's best pick for deeper flavors.
- Onion: gives a hint of sweetness and body. As fresh as possible makes your sauce sing.
- Garlic: punches up the aroma. Grab bulbs that are plump and crisp.
- Chicken broth: keeps it creamy. Pick a broth that’s simple and all-natural for pure flavor.
- Tortellini: cheesy filling makes it special. Quality frozen pasta without ice crystals is key.
- Cream: makes the sauce extra luscious. Use real heavy cream for dreamy texture.
- Baby spinach: adds color and a pop of freshness. Young, tender leaves work best.
- Parmesan: gives savory depth and richness. Buy a wedge and grate for max flavor.
- Red pepper flakes: brings gentle heat and a bit of spice. Adjust to what you like.
- Salt and pepper: tie it all together. Freshly cracked pepper ups the flavor game.
Easy Step-by-Step Directions
- Finish up and serve:
- Taste and sprinkle in red pepper flakes, salt, and pepper. Extra parmesan on top is delicious—dig in right away.
- Add sausage, spinach, and parmesan:
- Return the browned sausage, fresh spinach, and shredded parmesan to the pan. Let it warm gently until the spinach wilts and the sauce thickens. You’ll see it come together fast.
- Stir in cream:
- Once the tortellini finish cooking, pour in the cream. Mix until everything's super creamy, watching so nothing sticks.
- Add broth and tortellini:
- Pour chicken broth in and nudge up the heat until it simmers softly. Dump the frozen tortellini straight in—let them cook for around 3 to 4 minutes so they stay a bit firm.
- Sauté onions and garlic:
- Use the same pan to cook chopped onions about 4 minutes, till soft and see-through. Toss in minced garlic for just 30 seconds so it doesn't get bitter.
- Brown the sausage:
- Cook Italian sausage in a big skillet over medium-high heat, breaking it up as you go. Let it get nice and golden—the flavor really pops when well browned.
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Good to Know
Packed with protein from sausage and cheese.
Super filling and awesome for family nights
Makes a great make-ahead meal and reheats well.
My favorite part
It's always when I stir in the spinach. Suddenly, the sauce goes bright green and feels fresher. On chilly days, this always lights up the mood—even my veggie-resistant crew asks for seconds.
Keeping it Fresh
Leftovers are easy—just throw the covered pan in the fridge for up to two days. Warm it up with a splash of milk or broth so it turns creamy again. It gets a bit denser when frozen but still tastes great.
Mix It Up
Swap in chicken sausage or a veggie sausage if you like. No fresh spinach? Use thin-sliced chard or kale—they work just as well.
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How to Serve
Goes well with a bright green salad and lemony vinaigrette or some crispy ciabatta. Drizzle some herbed oil over everything if you’re feeling fancy—it turns up all the flavors.
Cultural Fun Fact
Skillet meals are huge in Italy, especially up north where stuffed pasta and spicy sausage are comfort staples on cold days. It's all about cozy family meals and keeping traditions alive.
Common Recipe Questions
- → Can I swap the Italian sausage for another type?
Totally! Chunky bratwurst or spicy salami work well too. Go with chicken sausage for a milder spin.
- → Do I have to use fresh or frozen tortellini?
Frozen tortellini is handy and works great, but fresh cooks super fast. Just drop a couple minutes off the cooking time.
- → Any good subs for spinach?
If you're not into spinach, grab kale or Swiss chard. Even sun-dried tomatoes are tasty in the mix.
- → How do I get the sauce nice and thick?
Letting the pan cool a bit thickens the sauce by itself. Throw in extra parmesan to really make it stick.
- → Can I make this ahead and reheat?
For sure. Warm it up slow in a pan or just use the microwave—it’ll still taste awesome the next day.