Creamy Sausage and Spinach Tortellini Skillet

• 1 tablespoon olive oil
• 12 ounces Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 cups fresh spinach, roughly chopped
• 14 ounces cheese-filled tortellini
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add sausage and cook until browned, breaking it into small pieces.
3. 3 Stir in garlic and onion, cooking until softened.
4. 4 Add spinach and cook until wilted.
5. 5 Toss in tortellini and chicken broth, bringing to a simmer.
6. 6 Cook tortellini until al dente, then stir in heavy cream, salt, black pepper, and red pepper flakes if using.
7. 7 Simmer until sauce thickens slightly, then sprinkle with Parmesan cheese.

Equipment

• Large skillet with lid

Variations

• Add cooked shrimp for a seafood twist.
• Substitute chicken sausage for a lighter option.

Substitutions

• Use half-and-half if you don't have heavy cream.
• Spinach can be replaced with kale or arugula.

Pairings

• Garlic bread
• Caesar salad
• Red wine

Nutrition

Tips

• For a quicker meal, use store-bought pre-cooked sausage.
• Add a handful of cherry tomatoes for extra color and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding broth or cream as needed.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.
• Pair with a glass of Pinot Noir for an elegant touch.

FAQ