If you’re looking for a hearty, comforting meal that’s as simple as it is delicious, you’ve got to try this One-Pan Italian Sausage and Cheese Tortellini Skillet Recipe. I absolutely love how it delivers rich, creamy flavors with minimal cleanup — just one skillet to handle! Whether you’re rushing through a busy weeknight or craving an easy dinner that still feels special, this recipe always hits the spot. Keep reading, and I’ll walk you through everything you need to know to make this your new go-to meal.
Why You’ll Love This Recipe
- Minimal Cleanup: Everything cooks in one pan, meaning fewer dishes and more time to enjoy your meal.
- Flavor-Packed: The Italian sausage brings bold, savory notes that complement the creamy cheese tortellini beautifully.
- Quick and Easy: Ready from start to finish in about 25 minutes, perfect for busy weeknights or last-minute dinners.
- Flexible Ingredients: You can adjust the heat level, swap in different greens, or add extra cheese to suit your taste.
Ingredients You’ll Need
These ingredients come together to create that creamy, comforting skillet dinner you’ll want on repeat. I always suggest using fresh Italian sausage and good quality cheese tortellini — it really elevates the dish without any extra effort.
- Italian sausage: Removing the casing and crumbling it helps it brown more evenly and infuses the whole dish with flavor.
- Garlic: Fresh minced garlic adds that essential aromatic kick, balancing the richness of the cream and sausage.
- Chicken broth: It adds depth and helps create the base of the sauce while cooking the tortellini.
- Diced tomatoes with juices: These bring a subtle acidity that cuts through the creaminess perfectly and prevents the dish from feeling too heavy.
- Heavy cream (or whipping cream): This is key for creating a luscious sauce; avoid subbing milk or half-and-half to prevent curdling.
- Cheese tortellini: Fresh refrigerated tortellini cooks quickly and soaks up all the flavors deliciously.
- Fresh baby spinach: Adds color, nutrients, and a touch of freshness just before serving.
- Salt & pepper: To taste, for seasoning and rounding out the flavors.
- Freshly grated Parmesan cheese (optional): A sprinkle on top adds a lovely nutty finish and extra umami.
Variations
I love that this One-Pan Italian Sausage and Cheese Tortellini Skillet Recipe is super adaptable. I’ve played around with it a lot to keep things interesting — and you definitely can, too!
- Make it spicy: Swap mild Italian sausage for hot or spicy sausage to add a fiery twist that my family absolutely goes crazy for.
- Add veggies: Sometimes I toss in sautéed mushrooms, bell peppers, or even sun-dried tomatoes for extra texture and flavor.
- Use a different cheese-filled pasta: Want a twist? Try ravioli or even gnocchi instead of tortellini — it cooks just as well in the skillet.
- Make it lighter: For a lighter take, omit the cream and use extra chicken broth, then swirl in a spoonful of cream cheese at the end for creaminess.
How to Make One-Pan Italian Sausage and Cheese Tortellini Skillet Recipe
Step 1: Brown the sausage
Start by removing the sausage meat from its casing and crumble it right into a large skillet over medium-high heat. I find that stirring occasionally helps it brown evenly without breaking into tiny bits. If you see a lot of fat rendering out, drain most of it — I like leaving just enough so the sausage stays juicy. This step gives you a rich, flavorful base that sets the tone for the whole dish.
Step 2: Add the sauce ingredients and tortellini
Once your sausage is browned, toss in the minced garlic, chicken broth, diced tomatoes with juices, and heavy cream. Stir to combine everything, then add the refrigerated cheese tortellini straight into the pan. You want to keep the heat at medium and cook uncovered, stirring every couple of minutes. This usually takes 5-7 minutes — the tortellini will puff up and the sauce will thicken as the pasta releases its starch. I discovered this trick when I wanted my sauce creamier without extra steps, and it really works!
Step 3: Add spinach and season
When the tortellini are tender and the sauce looks creamy and slightly reduced, stir in your fresh baby spinach. It wilts down quickly in the warm sauce, adding a nice pop of green and freshness. Give everything a taste now — season with salt and pepper to your liking. A sprinkle of freshly grated Parmesan cheese on top at serving time seals the deal every time.
Pro Tips for Making One-Pan Italian Sausage and Cheese Tortellini Skillet Recipe
- Use Fresh Sausage: I’ve found that fresh, high-quality Italian sausage gives the richest flavor and better texture than pre-cooked or frozen options.
- Don’t Rush the Sauce Reduction: Let the sauce simmer uncovered to naturally thicken — stirring often keeps the tortellini from sticking and helps the sauce coat every bite.
- Add Spinach Last Minute: Adding the greens just before serving ensures they stay tender and vibrant instead of getting soggy.
- Avoid Curdling Cream: Use heavy cream instead of milk or half-and-half to keep the sauce silky without clumps.
How to Serve One-Pan Italian Sausage and Cheese Tortellini Skillet Recipe
Garnishes
I usually finish this skillet with a generous dusting of freshly grated Parmesan cheese—it melts just a bit and adds such a lovely nutty flavor. Sometimes I also sprinkle on some chopped fresh basil or parsley for a fresh herbal note and a pop of color. A few red pepper flakes are great too if you like a little heat.
Side Dishes
Because this is a one-pan meal, you don’t really need much on the side. That said, a crisp green salad with a simple vinaigrette or some roasted vegetables like asparagus or zucchini rounds out the meal beautifully. Garlic bread or a crusty baguette is always welcome too, perfect for mopping up every last bit of that creamy sauce.
Creative Ways to Present
For special occasions or when guests come over, I like transferring the skillet to a pretty serving dish right before bringing it to the table. Adding a few whole basil leaves and a drizzle of good olive oil on top makes it look restaurant-worthy. You can even serve it in individual mini skillets or shallow bowls for a cozy, personalized feel.
Make Ahead and Storage
Storing Leftovers
Leftovers store well in an airtight container in the refrigerator for up to 3 days. I like to cool the skillet mixture completely before sealing it to keep it fresh. The flavors actually deepen a bit overnight, which can make for an even tastier lunch the next day.
Freezing
I’ve frozen this dish successfully, though the texture of the spinach changes a bit. To freeze, cool completely, portion into freezer-safe containers, and store for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
I usually reheat leftovers gently on the stovetop over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce if it’s thickened up. Microwaving works too—just stir every minute or so, so it heats evenly and doesn’t dry out.
FAQs
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Can I use frozen tortellini in this recipe?
Yes, you can absolutely swap in frozen tortellini instead of refrigerated. Just expect the cooking time to be a few minutes longer. Keep an eye on the sauce consistency as frozen tortellini may release more water, so you might need to cook the sauce down a bit more.
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What can I substitute for Italian sausage?
If you can’t find Italian sausage, you can use ground pork or turkey seasoned with Italian herbs and a bit of fennel seed. Alternatively, spicy sausage or even chorizo can add an interesting twist, but it will change the flavor profile slightly.
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Can I make this recipe vegetarian?
Definitely! Swap the sausage for meatless Italian-style sausage or plant-based sausage crumbles. Just adjust the cooking time accordingly and enhance the sauce with some extra herbs or mushrooms for heartiness.
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Is heavy cream necessary in this recipe?
Heavy cream is key for creating the creamy, stable sauce without curdling, especially since tomatoes add acidity. Using milk or half-and-half can cause the sauce to curdle, so I recommend sticking with heavy cream or whipping cream for best results.
Final Thoughts
This One-Pan Italian Sausage and Cheese Tortellini Skillet Recipe is one of those dishes that feels like a hug on a plate, simple but packed with flavor and comfort. I really hope you give it a try because it has become a staple in my house — especially on busy nights when I want something quick but satisfying. Plus, the easy cleanup is a total game changer! So next time you’re craving Italian but want to keep it fuss-free, this skillet is waiting for you.
Print
One-Pan Italian Sausage and Cheese Tortellini Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
This One Pan Tortellini with Sausage is a hearty and comforting meal that combines Italian sausage, creamy tomato sauce, and tender cheese tortellini all cooked together in a single skillet for easy preparation and cleanup. Fresh spinach adds a nutritious touch and freshly grated Parmesan cheese elevates the flavors, making it a perfect quick weeknight dinner that everyone will love.
Ingredients
Sausage and Aromatics
- 11 ounces Italian sausages (mild or hot, casings removed)
- 3 cloves garlic, minced
Liquids and Sauces
- 1/4 cup chicken broth
- 1 (14 ounce) can diced tomatoes with juices
- 1/2 cup heavy/whipping cream
Pasta and Greens
- 1 (9 ounce) package refrigerated cheese tortellini
- 2 cups loosely packed fresh baby spinach
Seasoning and Garnish
- Salt & pepper to taste
- Freshly grated Parmesan cheese (optional, to taste)
Instructions
- Cook the Sausage: Remove sausage meat from casings and crumble it into a skillet. Cook over medium-high heat, stirring occasionally, until browned. Drain excess fat if needed, but leave enough to flavor the dish.
- Add Aromatics and Liquids: Stir in minced garlic, chicken broth, diced tomatoes with juices, heavy cream, and refrigerated cheese tortellini. Mix well to combine all ingredients.
- Simmer to Cook Tortellini: Cook the mixture uncovered over medium heat, stirring occasionally, for 5-7 minutes or until the tortellini is tender and the sauce has reduced to your desired thickness. The tortellini will release starch, helping to thicken the sauce naturally.
- Add Spinach and Season: Stir in fresh baby spinach and cook just until wilted. Season with salt and pepper to taste, adjusting according to preference.
- Serve with Parmesan: Spoon the tortellini and sausage mixture onto plates and sprinkle with freshly grated Parmesan cheese if desired. Serve hot for a comforting meal.
Notes
- The recipe uses 3 Johnsonville mild Italian sausages totaling about 11 ounces, but you can adjust the amount or use spicy Italian sausages for added heat.
- Heavy cream is critical to prevent curdling when combined with acidic tomatoes; avoid substituting with milk or half-and-half.
- Draining excess sausage fat helps balance richness but leaving some fat enhances flavor.
- Fresh Parmesan cheese is optional but highly recommended for extra savory depth.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 480
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 85 mg
