Creamy Tomato Tortellini with Sausage

The recipe Sunday was creamy tomato tortellini with sausage — refrigerated tortellini cooked in a one-pot creamy tomato sauce with browned Italian sausage and spinach. Twenty-five minutes total.

The recipe is below.

Creamy Tomato Tortellini with Sausage

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 6

Ingredients

• 1 lb Italian sausage (mild or hot), casings removed
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup chicken broth
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 3/4 cup heavy cream
• 20 oz refrigerated cheese tortellini
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh basil, chiffonade, for garnish

Instructions

1. Brown the sausage. In a large, deep skillet or Dutch oven over medium-high heat, cook the Italian sausage, breaking it into crumbles with a wooden spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
2. Soften the aromatics. Reduce heat to medium. Add the diced onion to the pan and cook until softened and translucent, about 4 minutes. Add the minced garlic and cook another 60 seconds, stirring constantly, until fragrant.
3. Build the tomato sauce. Pour in the crushed tomatoes and chicken broth. Stir in the Italian seasoning, red pepper flakes (if using), and a generous pinch of salt and pepper. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
4. Add the cream. Reduce heat to low and stir in the heavy cream. Simmer gently for 2–3 minutes — do not boil — until the sauce is silky and uniform in color.
5. Cook the tortellini. Add the refrigerated cheese tortellini directly to the sauce. Stir to coat, cover the pan, and cook over low-medium heat for 5–7 minutes, stirring once or twice, until the tortellini are tender and cooked through.
6. Finish with Parmesan. Stir in the grated Parmesan until melted and incorporated. Taste and adjust seasoning with additional salt and pepper as needed.
7. Serve. Ladle into bowls and top with extra Parmesan and fresh basil. Serve immediately with crusty garlic bread and a simple salad.

Nutrition (per serving)

Calories: 580 | Protein: 28g | Fat: 34g | Carbs: 42g | Fiber: 3g | Sodium: 890mg