Cheese Tortellini Sausage Spinach

Cheese tortellini with sausage and spinach in a creamy tomato sauce is my reliable weeknight solution for ultimate comfort without hours at the stove. Between the savory sausage and the cheesy pasta, every bite feels cozy and satisfying but still a bit special.

This became my go to when my husband walked in late from work and the kids were already at the table hungry. Once I tried a handful of soft tortellini in rich sauce I knew it would become a regular.

Ingredients

• Cheese tortellini: Fresh or frozen both work well. Buy from the refrigerated section or freezer and look for plump shapes with smooth pasta
• Italian sausage: Choose mild or spicy depending on preference. Look for fresh sausage with a good balance of lean and fat
• Baby spinach: Tender and cooks down perfectly. Bagged spinach with bright green leaves is best
• Marinara or tomato sauce: Select a thick sauce made with real tomatoes. Skip watery jars for richer results
• Heavy cream: Adds silkiness and balances brick acidity from tomatoes. Use real heavy cream for best texture
• Shredded mozzarella cheese: Melty and mild. Seek out whole milk mozzarella for ultimate melting
• Grated Parmesan cheese: Salty and sharp. A wedge you grate yourself is optimal
• Olive oil: Helps sauté sausage efficiently. Use a robust oil for extra flavor
• Salt, pepper, and red pepper flakes: Season as you like. Go slow with salt since sausage and cheese both bring their own

Instructions

Boil the Tortellini:

Bring a large pot of salted water to a gentle boil. Add tortellini and cook until just tender. Usually this is two to four minutes for refrigerated and closer to six for frozen. Drain in a colander and set aside so the pasta does not overcook

Brown the Sausage:

Place a large skillet over medium heat. Drizzle in olive oil. Wait for it to shimmer. Then crumble in the Italian sausage. Use a wooden spoon to break up large pieces. Stir and cook until the sausage is deeply browned on the edges and no pink remains. This will take about six minutes and develops a savory base

Simmer the Sauce:

Spoon in the marinara or tomato sauce and bring the heat to low. Let it bubble gently for five minutes as it thickens. This gives the tomato flavor a chance to mix with the sausage and deepen

Add the Cream:

Pour in the heavy cream and stir thoroughly. Allow the mixture to warm until you see small bubbles but do not boil. This stage melds the flavors and brings a velvety texture

Wilt the Spinach:

Sprinkle the spinach across the skillet. Press it down a bit with your spoon. Cover the pan for a minute then stir until the leaves are completely wilted but still bright green

Combine with Tortellini and Cheese:

Add the cooked tortellini right into the sauce. Scatter the mozzarella and Parmesan cheeses over the top. Use your spoon to mix everything together so that each piece of tortellini is coated and cheese is melting into the sauce

Melt and Serve:

Cover the skillet for two minutes until the cheese is soft and stretchy. Peek and check that everything looks glossy and creamy. Give a gentle stir. Taste for salt and top with pepper or chili flakes if desired. Serve piping hot and enjoy

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The combination of sausage and cheese tortellini always draws my family to the table. Everyone goes for seconds and the leftovers taste just as delicious the next day. My favorite part is stirring in the mozzarella and watching those melty strands form.

Storage Tips

Leftovers keep well covered in the refrigerator for up to three days. The creamy sauce thickens and tastes even richer the next day. If freezing let cool completely then spoon into airtight containers. When reheating add a splash of cream or milk so the sauce returns to its silky texture.

Ingredient Substitutions

Swap sausage for ground turkey or even white beans for a meatless option. If you do not have marinara jarred tomato basil soup can fill in. For a lighter sauce try half and half instead of heavy cream and use part skim mozzarella. You can use kale or arugula in place of spinach for a different type of green.

Serving Suggestions

Serve this dish straight from the skillet for a cozy family meal. I love to add a crisp side salad and some garlic bread for dipping. Let everyone top their own bowl with extra cheese or red pepper flakes. It also shines as a potluck dish since it reheats so easily.

Cultural/Historical Context

Cheese filled pasta like tortellini is a classic in northern Italian kitchens where each family has their own twist. Pairing it with sausage and a creamy tomato sauce brings together the best parts of beloved Italian American comfort food. My Italian grandmother always made pasta with bitter greens and sausage when we came to visit so this recipe channels that spirit in a weeknight way.

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I discovered this recipe is just as good slow cooked on low or finished in the oven with extra mozzarella on top for a bubbly finish. It is a meal you can truly make your own every time you prepare it.

Frequently Asked Questions

→ Can I use frozen tortellini?

Yes, both fresh and frozen cheese tortellini work well. Just follow package cook times and drain before adding.

→ What type of sausage is best?

Both mild or spicy Italian sausage are suitable. Choose spicy for more heat or mild for a balanced flavor.

→ Can I substitute the spinach?

Baby kale or arugula are good alternatives if spinach is not available or to change up the greens.

→ How do I make the sauce silkier?

Add heavy cream to the marinara and let it simmer gently to combine into a smooth, rich sauce.

→ Is it possible to make this vegetarian?

Yes, simply omit the sausage or replace it with a plant-based sausage for a meat-free meal.