One-Pot Creamy Sausage Tortellini with Spinach & Tomatoes

Serves 5 · 12 min prep · 25 min cook

Ingredients

• 1 lb Italian sausage (mild or hot), casings removed
• 20 oz refrigerated cheese tortellini
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 cups cherry tomatoes, halved
• 5 oz baby spinach
• 2 1/2 cups chicken broth
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 1 1/2 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 1 Tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. 1Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat; add the sausage and break it into bite-size crumbles with a wooden spoon, cooking 6–8 minutes until browned and no longer pink.
2. 2Add the diced onion and cook 3–4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.
3. 3Stir in the minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper; cook 30–45 seconds until fragrant.
4. 4Pour in the chicken broth and heavy cream, then add the halved cherry tomatoes; bring the mixture to a gentle boil, stirring once or twice.
5. 5Add the cheese tortellini, reduce heat to medium, and simmer uncovered for 7–9 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened slightly and coats the back of a spoon.
6. 6Fold in the baby spinach a handful at a time and cook 1–2 minutes just until wilted and bright green.
7. 7Remove the skillet from heat and stir in Parmesan until melted and the sauce turns silky; taste and adjust seasoning with more salt or pepper if needed.
8. 8Let the pot rest 2 minutes off heat so the sauce clings to the tortellini; the residual heat will finish cooking everything perfectly.
9. 9Ladle into shallow bowls, top with the remaining Parmesan and torn fresh basil, and serve immediately with crusty bread if desired for soaking up the creamy sauce.