This Tuscan Tortellini recipe has been my go-to for busy weeknights when I need something quick, satisfying, and crowd-pleasing. It’s all made in one skillet, so cleanup is a breeze, and it’s a complete meal with protein, veggies, and cheesy pasta. The first time I made this, my family couldn’t believe it only took 30 minutes—now it’s a regular in our rotation!
Tuscan Tortellini with Sausage and Spinach
A one-pan, 30-minute dinner featuring cheesy tortellini, savory Italian sausage, and fresh spinach in a rich tomato-based sauce. This dish is as easy as it is delicious!
Equipment
- Large skillet
- Wooden spoon or spatula
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced (about ½ cup)
- 2 cloves garlic minced
- ½ pound bulk Italian sausage no casing
- 2 cups tomato-based pasta sauce
- 1 cup canned diced tomatoes with juice
- 1 cup chicken broth
- ½ cup half-and-half or heavy cream
- 12 ounces frozen cheese tortellini
- 3 cups fresh baby spinach leaves
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish optional
Instructions
- Prepare Ingredients: Dice the onion into small pieces and mince the garlic. Set them aside. Measure out all ingredients and have them ready for use.
- Heat the Skillet: Place a large skillet over medium heat. Add the olive oil and let it heat for about 1 minute. The oil should shimmer but not smoke.1 tablespoon olive oil
- Sauté the Onion and Garlic: Add the diced onion to the skillet. Stir and cook for 3-4 minutes, or until the onion becomes translucent. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.1 small onion, 2 cloves garlic
- Cook the Sausage: Add the Italian sausage to the center of the skillet. Break it into small pieces with a wooden spoon or spatula as it cooks. Stir the sausage into the onions and garlic once it’s half-cooked. Continue cooking until the sausage is browned and no pink remains, about 5-6 minutes.½ pound bulk Italian sausage
- Build the Sauce: Stir in the tomato-based pasta sauce, canned diced tomatoes with their juice, chicken broth, and half-and-half. Mix well to combine all the ingredients. Bring the mixture to a boil, stirring occasionally.2 cups tomato-based pasta sauce, 1 cup canned diced tomatoes with juice, 1 cup chicken broth, ½ cup half-and-half or heavy cream
- Add the Tortellini: Once the sauce is boiling, add the frozen cheese tortellini. Stir gently to ensure all the tortellini is submerged in the sauce. Return the mixture to a boil.12 ounces frozen cheese tortellini
- Simmer and Cook: Lower the heat to medium-low and cover the skillet with a lid. Let the tortellini simmer in the sauce for 5-7 minutes, stirring occasionally to prevent sticking. Check that the tortellini is tender by tasting one.
- Add Spinach: Remove the skillet from the heat. Add the baby spinach leaves on top of the tortellini and gently stir them in until they are wilted. This should take about 1-2 minutes.3 cups fresh baby spinach leaves
- Adjust Seasoning: Taste the sauce and add freshly ground black pepper if needed. The sausage and Parmesan cheese will add saltiness, so additional salt is typically unnecessary.½ cup grated Parmesan cheese
- Serve and Garnish: Transfer the tortellini to serving plates or a large serving bowl. Sprinkle grated Parmesan cheese over the top. Garnish with freshly chopped basil or parsley, if desired. Serve immediately.Fresh basil or parsley for garnish
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce if needed.
- Freezing: This dish freezes well. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Customizations: Feel free to add more vegetables, like mushrooms, zucchini, or bell peppers, for extra flavor and nutrients.
- Make it Spicy: If you like heat, add a pinch of red pepper flakes while sautéing the sausage.
- Lighter Option: Use turkey or chicken sausage and swap the half-and-half for milk or a plant-based alternative for a lighter version.
- Serving Suggestion: Pair with garlic bread or a simple green salad to round out the meal.
