One Pot Italian Sausage, Spinach & Cheese Tortellini

One Pot Italian Sausage, Spinach & Cheese Tortellini is the perfect weeknight pasta recipe for busy households! It’s family friendly, quick and easy, full of flavour and oh so comforting! Perfect for the fall, and winter, or anytime of year you’re feeling for a delicious pasta and sausage dish!

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One Pot Italian Sausage, Spinach & Cheese Tortellini

Who doesn’t love a great dinner recipe, that’s quick and easy to prepare, but doesn’t lack in flavour and boastfulness! The answer is me, absolutely me…and I’m sure you too! My first time making this dish was by complete fluke. I intended to make something completely different, but didn’t have a key ingredient, so I improvised and made this instead! It’s been a hit ever since in our household, so let’s get you started – keep reading below.

The Ingredients

How to Make One Pot Italian Sausage, Spinach & Cheese Tortellini

The Sausage

I used hot italian sausage for this recipe as it provides a nice heat. If you’re opposed to spice, use mild or medium italian sausage. Uncase the sausage and roughly dice into smaller bite sized pieces. Next, brown your meat in the skillet, and drain the fat.

The Aromatics

Onions & Garlic of course! These are hands down the foundational ingredients in many of The Seasoned Skillet recipes! You can never have enough of it, and in this recipe the flavour they release is next to none. Be sure to use fresh garlic and onion, dehydrated/powdered will also do, but pale in comparison to fresh.

The Wine, The Broth, The Cream & Tomato Sauce

The ingredients are simple, but the flavour unmatched. If you don’t have wine on hand, you can certainly omit and add additional chicken broth. If you are using wine, opt for one on the drier side – Sauvignon Blanc or Pinot Grigio. You want to add it in after cooking your sausage and allow the alcohol to burn off and evaporate. Then add in your chicken broth, cream and tomato sauce. The combination is simply divine.

The Tortellini & Spinach

For the finale, you add your cheese tortellini, allow to cook until tender and heated through. Lastly, added spinach and allow to soften and wilt. Serve, and enjoy!

If you enjoy this One Pot Italian Sausage, Spinach & Cheese Tortellini, try my Jamaican Rasta Pasta or Creamy Shrimp & Broccoli Alfredo Pasta

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4.47 from 26 votes

One Pot Italian Sausage, Spinach & Cheese Tortellini

By: Taneisha Morris

This one pot italian sausage, spinach & cheese tortellini is the perfect weeknight dish! It’s family friendly, quick and easy, full of flavour and oh so comforting! Perfect for the fall, and winter, or anytime of year you’re feeling for a delicious pasta and sausage dish!

Servings: 0

Ingredients 

• ▢ 2 tbsp Olive Oil
• ▢ 500 g 5 whole Hot or Mild Italian Sausages uncased, roughly chopped
• ▢ 1 medium Onion julienned
• ▢ 3 large Cloves Garlic minced
• ▢ 1/2 cup Dry White Wine, Sauvignon Blanc, Pinot Grigio, Pinot Gris
• ▢ 3/4 cup Chicken Broth
• ▢ 1/2 cup Heavy Cream
• ▢ 2 1/2 cups Tomato or Marinara Sauce
• ▢ 350 g 1 package Cheese Tortellini fresh or frozen
• ▢ 2 cups Loosely Packed Fresh Baby Spinach
• ▢ 1/2 tsp Fresh Cracked Black Pepper
• ▢ 1/2 tsp Salt more or less to taste
• ▢ Freshly Grated Parmesan Cheese to taste

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Instructions 

• Heat olive oil in a large, deep skillet over medium high heat.
• Add italian sausage, stirring occasionally, until browned. Drain the excess fat if necessary and leave sausage in the skillet.
• Add in onions and garlic, until softened and fragrant.
• Pour white wine into the skillet bringing to a simmer and allowing the alcohol portion of the wine to burn off and evaporate, about 1-2 minutes. Be sure to loosen up the brown bits from the bottom of the pan.
• Add chicken broth, cream, tomato sauce, tortellini, and salt. Stir to combine and bring to a boil.
• Lower heat to medium, cover, and allow tortellini to cook until tender and heated through.
• Stir in spinach and allow to softened until wilted.
• Serve with fresh cracked pepper, parmesan cheese, and enjoy!

Notes

No wine? Use extra stock. // Heavy or Half and Half Cream? The higher the fat content in the milk, the richer the sauce (also thicker). Using whipping/heavy cream is just as delicious as using half and half – it’s totally up to you. Note, it’s better to omit than use milk for this recipe.

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