30 Minute Creamy Sausage Tortellini
This Creamy Sausage Tortellini is my go-to when I need a quick, satisfying dinner that everyone will love. The Italian sausage adds a savory depth of flavor, perfectly balanced by the rich Parmesan cream sauce. The best part? It’s all ready in just 30 minutes, making it perfect for busy weeknights. I love how the tender cheese tortellini soak up the creamy sauce, creating a comforting dish that feels like a warm hug. The fresh baby spinach not only adds a pop of color but also a healthy touch. Trust me, once you try this easy recipe, it’ll become a staple in your kitchen just like it has in mine. First, in a large skillet over medium heat, add the olive oil and Italian sausage. Break the sausage into small pieces with a spatula as it cooks. Cook until browned and no longer pink, about 5-7 minutes. Remove the sausage from the skillet and set it aside. In the same skillet, add the diced onion. Sauté until the onion becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Next, pour in the chicken broth and bring to a simmer. Add the heavy cream and stir to combine. Bring the mixture back to a simmer, then add the tortellini. Cook according to package instructions until the tortellini are tender, usually about 5 minutes for fresh tortellini or 7-9 minutes for frozen. Return the cooked sausage to the skillet. Add the baby spinach and stir until the spinach begins to wilt. Season with salt, pepper, and red pepper flakes if using. Stir in the grated Parmesan cheese until the sauce becomes creamy and the cheese is melted. Adjust seasoning if necessary. Garnish with chopped parsley and extra Parmesan if desired.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooled tortellini in a freezer-safe container and freeze for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.
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