Creamy Tortellini Sausage Skillet

This cheese tortellini with sausage and spinach combines three comfort food favorites into one irresistible skillet dinner that's ready in just 20 minutes. The creamy tomato sauce perfectly coats each tortellini pocket while Italian sausage adds savory depth and spinach brings color and nutrition.

I first made this recipe during a particularly busy week when I needed something quick but satisfying. My family was so impressed they requested it three times the following month. Now it's our go to dinner when we want something that feels special without much effort.

Ingredients

• Fresh or frozen cheese tortellini provides the perfect pillowy texture and cheesy interior. Fresh varieties cook faster but frozen work beautifully too.
• Italian sausage adds rich savory flavor. Choose mild for family meals or spicy for extra kick. The fat from the sausage enhances the entire dish.
• Baby spinach wilts perfectly into the sauce adding color nutrition and a subtle earthy flavor. It's an effortless way to incorporate greens.
• Marinara sauce serves as the base. Use your favorite jarred variety for convenience or homemade for deeper flavor.
• Heavy cream transforms the tomato sauce into a luxurious pink sauce. The fat content ensures a silky smooth finish.
• Mozzarella cheese creates those irresistible stretchy cheese pulls when serving. Use freshly shredded for best melting.
• Parmesan cheese adds that distinctive nutty complexity. Freshly grated makes a noticeable difference in flavor.
• Olive oil helps brown the sausage properly. Use a good quality extra virgin for best flavor.
• Salt pepper and red pepper flakes allow you to adjust heat and seasoning to your preference.

How To Make Cheese Tortellini with Sausage and Spinach

Cook the tortellini

Bring a large pot of generously salted water to a rolling boil. Add your tortellini and cook just until they float to the surface and are tender but still slightly firm when bitten into. This typically takes 3 to 5 minutes depending on whether you're using fresh or frozen. Be careful not to overcook as they'll continue to soften slightly when added to the sauce. Drain thoroughly but don't rinse as the starch helps the sauce adhere.

Brown the sausage

Heat olive oil in a large deep skillet over medium heat until shimmering but not smoking. Add the Italian sausage breaking it into small bite sized pieces with a wooden spoon. Cook until no pink remains and the edges have developed a golden brown color about 5 to 7 minutes. This caramelization is crucial for developing rich flavor throughout the dish.

Create the sauce base

Add marinara sauce directly to the browned sausage scraping the bottom of the pan to incorporate any browned bits. Reduce the heat to maintain a gentle simmer and cook for 5 minutes allowing the sauce to absorb the savory flavors from the meat. The sauce will slightly thicken as some moisture evaporates.

Add creaminess

Pour in the heavy cream in a steady stream while stirring constantly to prevent any separation. Continue to heat gently until the sauce takes on a beautiful pinkish orange hue and is warmed through. Avoid boiling which can cause the cream to break.

Incorporate vegetables

Add the fresh baby spinach in batches if needed stirring until each addition wilts down. This happens quickly usually in 1 to 2 minutes. The spinach will dramatically reduce in volume as it cooks releasing some moisture into the sauce.

Combine and finish

Gently fold the drained tortellini into the sauce ensuring each piece gets coated evenly. Sprinkle both cheeses over the mixture and fold carefully to incorporate without breaking the pasta. Cover the skillet and cook for 2 to 3 more minutes until the cheese melts completely creating a luscious creamy texture throughout.

My absolute favorite part of this recipe is how the sausage flavors infuse throughout the creamy sauce. I discovered this by accident when I let the sauce simmer a bit longer than planned while helping my daughter with homework. Now we always allow those extra few minutes for the flavors to meld completely.

Make Ahead and Storage

This dish keeps remarkably well. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify overnight as the tortellini absorbs more of the sauce. When reheating add a splash of cream or milk to refresh the sauce as it will thicken considerably in the refrigerator. Heat gently on the stovetop or microwave until just warmed through to prevent the tortellini from becoming mushy.

Variations and Substitutions

Feel free to customize this versatile recipe based on what you have available. Substitute chicken sausage for a lighter option or use plant based sausage for a vegetarian version. No spinach? Try kale arugula or even peas. The cream can be replaced with half and half for a lighter sauce though it won't be quite as rich. For a dairy free version use coconut cream and dairy free cheese alternatives. The marinara sauce can be swapped for vodka sauce or even a simple crushed tomato sauce seasoned with Italian herbs.

Serving Suggestions

Serve this hearty dish with a simple green salad dressed with lemon and olive oil to balance the richness. A chunk of crusty garlic bread makes the perfect companion for soaking up extra sauce. For wine pairings a medium bodied red like Chianti or Sangiovese complements the tomato and sausage flavors beautifully. If you prefer white a Chardonnay stands up nicely to the creamy elements.

Recipe FAQs

→ Can I use dried tortellini instead of fresh?

Yes, dried tortellini works well in this dish. Simply adjust the cooking time according to package instructions, which typically ranges from 10-12 minutes instead of the 3-5 minutes for fresh pasta.

→ How can I make this dish vegetarian?

For a vegetarian version, substitute the Italian sausage with plant-based sausage alternatives, mushrooms sautéed with Italian herbs, or crumbled firm tofu seasoned with fennel seeds, garlic, and paprika.

→ What can I use instead of heavy cream?

For a lighter option, half-and-half or whole milk can be used, though the sauce won't be as rich. For dairy-free versions, try full-fat coconut milk or cashew cream, which both provide similar creaminess.

→ Can I prepare this dish ahead of time?

Yes! Prepare through step 5, then refrigerate. When ready to serve, gently reheat on the stovetop, add the cooked tortellini, cheese, and finish per instructions. The pasta may absorb some sauce, so have extra marinara on hand to adjust consistency.

→ What side dishes pair well with this tortellini?

This hearty dish pairs perfectly with a simple green salad, garlic bread, or roasted vegetables. For a lighter accompaniment, consider steamed broccoli or a citrus salad to balance the richness of the creamy sauce.

→ How can I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of cream or milk if the sauce has thickened. Microwave reheating works too, but stir halfway through for even heating.