Tortellini with Sausage and Peppers
This cozy skillet of cheese tortellini with Italian sausage and tender bell peppers is a one-pot meal that can land on your table in less than 25 minutes. It’s an easy way to transform simple store-bought ingredients into a delicious, flavorful dinner!
Sometimes I feel like I have too many tortellini recipes already, and other times I feel that way about recipes for chicken sausage, but it seems like those two ingredients are as popular among readers as they are in my home, so I am happy to keep the ideas coming!
Maybe it’s partly because both tortellini and pre-cooked sausage are so easy to stash in your freezer, which makes them fantastic pinch-hitters for those nights when it’s already 6 PM and you’re foraging for dinner ingredients. We’ve all been there! Next time that’s you, give this simple skillet of cheese tortellini with sausage and peppers a try.
This is one of those recipes that does a lot with a little. You’ll find that it’s:
- Ultra quick and easy. The tortellini cook directly in the pan sauce; no need for a separate pot, and no waiting for water to boil.
- A one pot deal. You’ve got pasta, protein, and a bit of veggie all in one skillet.
- Super flavorful. Use good-quality sausage, don’t skimp on the Italian seasoning and Parmesan, and you can enjoy lots of flavor in very little time.
Ingredients & Substitutions
Here are a few notes and shopping tips about the ingredients you’ll need, as well as possible substitutions. Full amounts are noted in the printer-friendly recipe card below.
- Italian-style chicken sausage. Feel free to use your favorite variety: sweet, spicy, etc. You can also freely substitute other types of pre-cooked or smoked sausage, including those made of turkey or pork.
- One bell pepper. Any color is fine. If I have two on hand, I often toss in both just for the visual variety and extra veggies.
- Fresh tortellini. You want the kind that are sold in the refrigerator or deli section, so that they cook quickly and properly in the pan sauce. You can use cheese-filled, spinach-filled, sausage-filled, or any other type that you like.
- One can of diced tomatoes. These are usually in either a 15 or 14.5 ounce can. Do not drain off the juices: everything in the can should go in the skillet so that you have the right amount of liquid for the tortellini to simmer. Either regular or petite diced tomatoes work well, and it’s fine to use pre-seasoned ones (basil, fire-roasted, etc.) as long as it is a seasoning that you like. 🙂
- Fresh minced garlic.
- Grated Parmesan cheese.
- Chicken broth. I always use low sodium, and the highest quality I can afford, because I do feel that there’s a difference in taste.
- Italian seasoning.
- Fresh basil. This is an optional but nice finishing touch.
- Olive oil.
- Kosher salt and black pepper.
How To Make Tortellini with Sausage & Peppers
This is a general overview. As always, you will find full instructions with exact ingredients and times in the print-friendly recipe card below.
One of my pet peeves is a supposed “one pot dish” that actually requires two pots. Truth in advertising is essential, right!? Rest assured, this actually requires just one pan.
Pro Tip
Be sure to choose a fairly large skillet or pan with a lid. You’ll need to cover the dish for a few minutes after adding the tortellini for it to cook properly in the liquid.
Begin by slicing the sausage and frying it briefly in a smidge of olive oil to begin getting it crispy on the edges. After a couple of minutes, add the sliced bell pepper and let it begin to tenderize, then add garlic and cook for just 30-60 seconds, until you can smell the fragrance.
As soon as the garlic is fragrant and lightly browned, pour in the full can of diced tomatoes, with their juices, together with the broth and Italian seasoning. Scrape the pan well at this point to release any stuck-on browned bits left over from sautéing the sausage.
When the liquid is simmering rapidly, stir in the uncooked tortellini. Try to get the tortellini into a mostly even layer, so that each one is partly submerged in the broth mixture.
Cover the pan and cook, undisturbed, for 5 minutes. After 5 minutes, remove the lid and test a tortellini. Continue to simmer uncovered until the tortellini are fully tender and the liquid is reduced as much as you like. This usually just takes an extra minute or two for me.
Stir in plenty of fresh Parmesan and fresh basil. Ta da: dinner is done!
Serving Suggestions
On a busy night, simply serve this in shallow bowls or small plates as a cozy one-pot meal. You do, after all, have protein, carbohydrates, and vegetables all in the pan!
If you want to add a little something, garlic bread is delicious, of course, but a simple green side salad or some steamed green beans or sautéed zucchini or mushrooms will go well, also, and add more nutritional depth.
Related Recipes
We love tortellini around here! If you do, as well, try making creamy Tuscan tortellini, tortellini Alfredo, or baked tortellini next. It also works beautifully in soups: our favorite is a creamy tomato tortellini soup.
There are also tons of simple ways to use sliced pre-cooked sausage for easy dinners. Our favorites include sausage and pierogies, creamy Italian sausage pasta, sheet pan chicken sausage and veggies, and sheet pan chicken sausage and peppers.
If you try this Tortellini with Sausage and Peppers, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
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Tortellini with Sausage and Peppers
Ingredients
- 1 teaspoon olive oil
- 4 links Italian-style chicken sausage sliced into 1” coins
- 1 bell pepper any color, cut into thin strips
- 2-3 cloves garlic minced
- 1 (15 ounce) can diced tomatoes with juices
- 1 cup chicken broth
- 1/2 teaspoon Italian seasoning
- 10 ounces fresh tortellini
- 1/4 cup fresh basil slivered
- 1/4-1/2 cup grated Parmesan cheese
- kosher salt and black pepper
Instructions
- Set a deep skillet that has a lid over medium-high heat. Add oil and, when hot, add sliced sausages. Cook for 2-3 minutes, stirring once or twice, until beginning to brown on the edges.1 teaspoon olive oil, 4 links Italian-style chicken sausage
- Add sliced peppers and cook for 2 minutes more.1 bell pepper
- Add minced garlic and cook for 30-60 seconds, just until fragrant2-3 cloves garlic
- Pour in the diced tomatoes with their liquid, broth, and Italian seasoning. Scrape the bottom of the bottom of the pan to remove any browned bits, and bring the mixture to a rapid simmer.1 (15 ounce) can diced tomatoes, 1 cup chicken broth, 1/2 teaspoon Italian seasoning
- Add the tortellini and stir well, trying to get most of the tortellini in an even layer at least partly submerged in the liquid. Cover the pan and cook for 5 minutes. After 5 minutes, remove the lid and simmer until the tortellini are tender and the liquid is reduced as much as you like.10 ounces fresh tortellini
- Stir in the fresh basil and Parmesan. Season with salt and pepper to taste, and serve right away with more Parmesan as desired.1/4 cup fresh basil, 1/4-1/2 cup grated Parmesan cheese, kosher salt and black pepper
Notes
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- Sausage: Feel free to use your favorite variety: sweet, spicy, etc. You can also freely substitute other types of pre-cooked or smoked sausage, including those made of turkey or pork. I just usually use chicken for personal preference.
-
- Bell pepper: If I have two on hand, I often toss in both just for the visual variety and extra veggies. This is really flexible.
-
- Tortellini: You want the kind that are sold in the refrigerator or deli section, so that they cook quickly and properly in the pan sauce. You can use cheese-filled, spinach-filled, sausage-filled, or any other type that you like.
-
- Diced tomatoes: Either regular or petite diced tomatoes work well, and it’s fine to use pre-seasoned ones (basil, fire-roasted, etc.) as long as it is a seasoning that you like. 🙂
