One-Skillet Italian Sausage Tortellini in Creamy Tomato Basil Sauce

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 lb mild Italian sausage
• 20 oz cheese tortellini (fresh or refrigerated)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 1/3 cup fresh basil, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups baby spinach

Instructions

1. 1Heat olive oil in a large 12-inch deep skillet over medium-high heat. Remove sausage from casings if needed, then add it to the pan and break it into bite-size crumbles with a wooden spoon. Cook 6–8 minutes until deeply browned and no pink remains, then transfer sausage to a plate, leaving the rendered fat in the skillet.
2. 2Add the diced onion to the same skillet and cook 3–4 minutes, stirring often, until softened and translucent with lightly golden edges. Stir in the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant but not browned.
3. 3Pour in the crushed tomatoes, chicken broth, kosher salt, and black pepper. Scrape up any browned bits from the bottom of the pan, then bring the sauce to a lively simmer over medium heat.
4. 4Stir the browned sausage back into the sauce along with the uncooked tortellini. Reduce heat to medium-low, cover the skillet, and simmer 7–9 minutes, stirring once halfway, until the tortellini are tender and plump and the sauce has thickened slightly.
5. 5Uncover and pour in the heavy cream. Stir gently until the sauce turns a rich coral-pink color and coats the pasta. Simmer uncovered 2 minutes more so the cream warms through without boiling hard.
6. 6Add the baby spinach in two handfuls, folding it into the hot sauce until it just wilts, about 1–2 minutes. Taste and adjust salt or pepper if needed.
7. 7Remove the skillet from heat and stir in half of the chopped basil and half of the Parmesan so they melt into the sauce. Let the dish rest 2 minutes off heat so the sauce clings to every tortellini.
8. 8Serve immediately in shallow bowls, topping each portion with the remaining fresh basil and a generous shower of Parmesan. Pair with crusty bread if desired for soaking up the creamy tomato sauce.