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Per serving
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- 1
Brown the sausage
Squeeze the sausage out of its casings into a large skillet and cook over medium-high, breaking it up as it goes, until browned. If it rendered a lot of grease, pour off most of it, but leave the sausage in the pan. That fond on the bottom is the whole point of using one pan.
- 2
Build the sauce
Mince the garlic and add it in, then pour in the chicken broth, the can of diced tomatoes with all its juice, and the heavy cream. Stir it around and scrape up anything stuck to the bottom.
- 3
Cook the tortellini right in the sauce
Tip in the cheese tortellini and simmer uncovered, stirring now and then, for 5 to 7 minutes until the pasta is cooked through. Don't drain anything — the tortellini releases starch as it cooks and that's what thickens the sauce. If it's tightening up before the pasta is done, add a splash more broth or cream.
- 4
Wilt the spinach and finish
Stir in the baby spinach and let it cook down until wilted, a minute or two. Season with salt and pepper, then top with grated parmesan if you want it. Serve straight from the skillet.
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Creamy Sausage and Spinach Tortellini Skillet
Created by: OnePotWonders
Ingredients
- 11 oz Italian sausage
- 3 garlic
- 1/4 cup chicken broth
- 14 oz diced tomatoes
- 1/2 cup heavy cream
- 9 oz cheese tortellini
- 2 cup baby spinach
- salt and pepper, to taste
- grated parmesan cheese
Instructions
- Brown the sausageSqueeze the sausage out of its casings into a large skillet and cook over medium-high, breaking it up as it goes, until browned. If it rendered a lot of grease, pour off most of it, but leave the sausage in the pan. That fond on the bottom is the whole point of using one pan.
- Build the sauceMince the garlic and add it in, then pour in the chicken broth, the can of diced tomatoes with all its juice, and the heavy cream. Stir it around and scrape up anything stuck to the bottom.
- Cook the tortellini right in the sauceTip in the cheese tortellini and simmer uncovered, stirring now and then, for 5 to 7 minutes until the pasta is cooked through. Don't drain anything — the tortellini releases starch as it cooks and that's what thickens the sauce. If it's tightening up before the pasta is done, add a splash more broth or cream.
- Wilt the spinach and finishStir in the baby spinach and let it cook down until wilted, a minute or two. Season with salt and pepper, then top with grated parmesan if you want it. Serve straight from the skillet.