Cheese Tortellini with Sausage and Spinach in Creamy Tomato (Print version)
Tender cheese tortellini, browned Italian sausage, and fresh spinach folded into a creamy tomato sauce in about 30 minutes.
# Ingredients:
For the skillet
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) mild or hot Italian sausage, casings removed if needed
03 -
1 small yellow onion, finely chopped
04 -
4 cloves garlic, minced
05 -
1 teaspoon Italian seasoning
06 -
1/4 teaspoon crushed red pepper flakes, optional
07 -
2 tablespoons tomato paste
08 -
1 can (14.5 oz / 411 g) crushed tomatoes
09 -
1 cup (240 ml) low-sodium chicken broth
10 -
20 oz (565 g) refrigerated cheese tortellini
11 -
1/2 cup (120 ml) heavy cream
12 -
4 cups (120 g) baby spinach, loosely packed
13 -
1/2 cup (50 g) finely grated parmesan cheese, plus more for serving
14 -
Salt and black pepper, to taste
15 -
Fresh basil or parsley, for serving, optional
# Instructions:
01 -
Heat olive oil in a large deep skillet over medium-high heat. Add the sausage and cook for 5-7 minutes, breaking it into crumbles, until browned and cooked through.
02 -
Add the onion and cook for 2-3 minutes until softened. Stir in garlic, Italian seasoning, red pepper flakes, and tomato paste, then cook for 1 minute until fragrant.
03 -
Add crushed tomatoes and chicken broth. Scrape the bottom of the skillet, bring to a simmer, and season lightly with salt and black pepper.
04 -
Stir in the cheese tortellini. Cover and simmer gently for 5-7 minutes, stirring once, until the tortellini is tender.
05 -
Reduce heat to low. Stir in heavy cream, spinach, and parmesan until the spinach wilts and the sauce turns creamy, about 2 minutes.
06 -
Taste and adjust seasoning. Serve hot with extra parmesan and basil or parsley if desired.
# Good to know:
01 -
Refrigerated tortellini cooks fastest and gives the most reliable texture.
02 -
Add a splash of broth when reheating because the pasta thickens the sauce as it sits.
03 -
Use hot Italian sausage for a spicier skillet.