Description
Creamy tortellini with spicy sausage and spinach? This one-pan wonder will have everyone fighting for seconds. Trust me, it’s the ultimate 30-minute dinner hero.
Ingredients
Scale
- 20 oz (570g) refrigerated cheese tortellini
- 1 lb (450g) Italian sausage, casings removed
- 3 tbsp (45ml) olive oil, divided
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 tsp dried Italian seasoning
- ¼ tsp red pepper flakes (optional)
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- 6 cups (180g) fresh spinach, roughly chopped
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it into chunks. Cook until browned and no longer pink, about 5-7 minutes. Transfer to a paper towel-lined plate.
- In the same skillet, add remaining 2 tablespoons olive oil. Cook onion until translucent, about 3-4 minutes. Add garlic, Italian seasoning, and red pepper flakes (if using). Cook until fragrant, about 30-60 seconds.
- Pour in chicken broth, scraping up any browned bits from the pan. Bring to a simmer and let reduce slightly, about 2-3 minutes. Lower heat to medium-low and stir in heavy cream. Simmer until slightly thickened, about 3-5 minutes. Season with salt and pepper.
- If using packaged tortellini, cook according to package directions and drain. Alternatively, add uncooked tortellini directly to the simmering sauce and cook until tender, about 3-4 minutes. Return sausage to the skillet.
- Fold in spinach in batches until wilted. Stir in Parmesan cheese until melted. Let the dish rest for 2-3 minutes before serving. Garnish with additional Parmesan and fresh basil if desired.