One Pan Tomato Sausage Tortellini
This post may contain affiliate links. Please read our disclosure policy.
Tomato sausage tortellini will be a new favorite when you need big flavor in no time. It’s a cozy, easy recipe that brings together tender pockets of pasta, creamy tomato sauce, flavorful Italian sausage, and ribbons of dark leafy greens—all in a one-pan wonder.
One pan recipes are always welcome around here, because after all, who needs more dishes to wash!? This one is cozy, comforting, and extra easy to make. Crumbles of Italian sausage are browned in a deep skillet, which in turn infuses a quick homemade tomato sauce with lots of flavor in minimal time.
Just like my beloved creamy tomato tortellini recipe, this is a true one-pan hit, because the tortellini will simmer directly in the sauce. No separate boiling, bubbling, or draining required!
Serve with a big Italian salad, arugula salad, or your favorite steamed veggies and call dinner a win.
Why You’ll Love this One-Pan Tortellini with Sausage
- Short and sweet ingredient list
- True one-pan cooking, with the tortellini simmering directly in the sauce
- Bold Italian flavors in a simple package
- Easy to make in less than 30 minutes
- Dress it up for special occasions, or keep it simple for busy weeknights
Ingredient Notes
Start with the Sauce
Unlike most pasta dinners, where your first step would be to boil a big pot of water, in this case you’ll start by browning the sausage, then literally building the tomato sauce around it. As always, you’ll find full directions in the recipe card below.
Once the sauce is smooth and simmering, stir in the cream. It’s so good here!
Substitute half and half if you prefer and don’t mind a thinner sauce. Either way, try to keep the pot at a moderate bubble after adding the cream; super rapid boiling introduces the risk of the sauce separating.
Tortellini + Sauce = Magic
Now for the wonderment: stir tortellini directly into the sauce.
Make sure all of the tortellini are coated, then cover and cook for five minutes or so. Test and adjust as needed.
Pro Tip
Don’t forget to cover the skillet! It’s necessary to trap the correct amount of heat and moisture for cooking the tortellini in this amount of sauce.
Once the pasta is tender all the way through, remove the lid, stir in and let the spinach wilt, and add all the Parmesan your heart desires.
What To Serve with Tortellini
For a simple weeknight, keep this totally simple and serve alongside a Caesar salad, mixed greens with Italian dressing, or a crunchy mix of cucumber and baby carrots to lighten things up.
Making it more of a Sunday supper? Pesto green beans or oven-roasted broccolini work well as a side dish, salad is still always a great idea, and homemade breadsticks or garlic knots will steal hearts.
More One Pan Recipes
- Creamy Tortellini with Spinach and Mushrooms
- Saucy Italian Sausage with Peppers and Onions
- Creamy Dijon Chicken and Potatoes
- White Bean Tortellini Soup
- One Pot Curry Cashew Chicken and Rice
Creamy Tomato Tortellini with Sausage
Ingredients
- 8 ounces crumbed Italian sausage see note
- 2-3 cloves garlic minced
- 2 Tablespoons tomato paste
- 1 (15 ounce) can tomato sauce
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream or half and half
- kosher salt and black pepper
- 18-20 ounces refrigerated tortellini any kind
- 3 cups fresh baby spinach
- Parmesan cheese for serving
Instructions
- Set a large skillet over medium-high heat. Add the sausage and start to break apart into small crumbles as it sizzles. Cook for 4-5 minutes, until the sausage is well-browned. If there is a lot of rendered fat, dab or drain some of it off.8 ounces crumbed Italian sausage
- Add minced garlic and tomato paste to the sausage. Stir well and cook for 30-60 seconds, just until fragrant.2-3 cloves garlic, 2 Tablespoons tomato paste
- Add tomato sauce and broth. Stir well until the tomato paste is dissolved. The sauce mixture should be mostly smooth around the sausage crumbles.1 (15 ounce) can tomato sauce, 1/2 cup low-sodium chicken broth
- Stir in the cream or half and half, then sample and season with salt and pepper to taste. (It may not need much or any; it depends mainly on how generously-seasoned your sausage is.)1/2 cup heavy cream, kosher salt and black pepper
- Stir in the uncooked tortellini. Reduce heat to medium-low, cover the pan, and cook for 5 minutes. Uncover the pan and test a tortellini from the middle; if it is not tender, re-cover and cook another minute or two.18-20 ounces refrigerated tortellini
- When the tortellini is cooked through, remove the lid and stir in the spinach. Let it wilt for 1-2 minutes, then top with Parmesan and serve.3 cups fresh baby spinach, Parmesan cheese
Notes
- Cookware: Need a good skillet with a lid? I use this cast iron one multiple times per week.
- Sausage: It’s easiest to start this recipe with ground Italian sausage, which will be sold in a package much like ground beef or ground chicken. If you’re starting with sausage links, be sure they are fresh (not pre-cooked). Slice open the thin casing, peel it back, and then scrape the inside out into the skillet to brown as directed.
- Tortellini: Choose any filling you like, just be sure it’s the refrigerated kind — as opposed to the shelf-stable kind sold with dried pasta — so that it cooks in the correct amount of time.
- Tomatoes: You can successfully make this recipe with diced tomatoes instead of tomato sauce; the resulting sauce will be less smooth, and be sure to include all of the liquid from the can in your skillet. Don’t drain it off.
- Cream vs. Half and Half: Substitute half and half if you prefer and don’t mind a thinner sauce. Either way, try to keep the pot at a moderate bubble after adding the cream; super rapid boiling introduces the risk of the sauce separating.
