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One Pot Italian Sausage, Spinach & Cheese Tortellini

One Pot Italian Sausage, Spinach & Cheese Tortellini

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!
4.29 from 7 votes

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

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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