Sausage and Spinach Tortellini

• 12 oz package cheese-filled tortellini
• 1 lb Italian turkey sausage, casing removed
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Steps

1. 1 Cook tortellini according to package instructions; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, breaking it into crumbles.
3. 3 Add garlic to the skillet and sauté for 1 minute until fragrant.
4. 4 Stir in diced tomatoes, chicken broth, dried basil, red pepper flakes, salt, and pepper. Bring to a simmer.
5. 5 Add spinach to the skillet and cook until wilted.
6. 6 Stir in heavy cream and Parmesan cheese until sauce is smooth and heated through.
7. 7 Combine cooked tortellini with the sauce in the skillet. Toss to coat.
8. 8 Serve hot, garnished with fresh basil leaves.

Nutrition

Tips

• For a quicker option, use store-bought cooked sausage.
• Add a splash of reserved pasta water to adjust sauce consistency if needed.
• This dish can be made ahead and reheated gently on the stovetop.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth in a saucepan over low heat.

Serving Suggestions

• Pair with a simple green salad.
• Serve with crusty bread for dipping into the saucy goodness.

FAQ