Creamy Sausage Tortellini

Ingredients

• 454 g (1 lb)Italian sausage, casings removed if in links
• 15 ml (1 tablespoon)olive oil
• 1 smallonion, diced
• 2 clovesgarlic, minced
• 240 ml (1 cup)double cream
• 240 ml (1 cup)low-sodium chicken stock
• 454 g (1 pound)cheese tortellini, fresh or frozen
• 30 g (1 cup)baby spinach leaves
• 100 g (1 cup)grated Parmesan
• to tastesalt and black pepper
• optional, to tastered pepper flakes
• to tastefresh parsley, chopped, for garnish

Instructions

1. 1

   Brown the sausage

   Warm the olive oil in a large frying pan over a medium heat. Add the sausage, breaking it into small pieces with a spatula as it cooks. Fry for about 5–7 minutes, until browned and no longer pink, then transfer it out of the pan and set aside.

2. 2

   Cook onion and garlic

   Add the diced onion to the same pan and cook for about 3–4 minutes, until translucent. Stir in the minced garlic and cook for 1 minute more, until fragrant.

3. 3

   Simmer the tortellini

   Pour in the chicken stock and bring it to a simmer. Stir in the cream, return the sauce to a simmer, then add the tortellini. Cook according to the packet instructions until tender: usually about 5 minutes for fresh tortellini or 7–9 minutes for frozen.

4. 4

   Wilt spinach

   Return the cooked sausage to the pan and add the baby spinach. Stir until the spinach starts to wilt, then season with salt, pepper and red pepper flakes if using.

5. 5

   Stir in Parmesan

   Add the grated Parmesan and stir until it melts into the sauce. Taste and adjust the seasoning if needed. Finish with chopped parsley and extra Parmesan if desired.

What is creamy sausage tortellini?

This is an American-style weeknight pasta dish built around filled tortellini, browned Italian sausage and a creamy Parmesan sauce. Tortellini are traditionally associated with Italian cooking, while this quick skillet combination brings them together with a rich, hearty sauce.

The method works because the sausage is browned separately first, then returned near the end, while the tortellini cook in the simmering stock and cream. Spinach adds a fresh, tender element to the finished dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 736 calories, 29g protein, 39g carbs, 52g fat.

The tortellini provide most of the carbohydrates, while the sausage contributes much of the protein and the sausage, cream, olive oil and Parmesan supply much of the fat. For a more balanced plate, serve a portion with a green salad or extra vegetables.

The sausage and aromatics

Sausage: Break it into small pieces as it browns so it distributes through the sauce and cooks evenly. Removing it from the pan before cooking the onion also leaves room to soften the onion without overcooking the meat.

Onion and garlic: Let the onion turn translucent before adding the garlic. Garlic needs only a minute in the pan here; cooking it much longer can make its flavour harsh.

Cooking tortellini in the sauce

Fresh or frozen: Use the packet directions as your guide, since tortellini size and brand affect cooking time. The stated times are about 5 minutes for fresh and 7–9 minutes for frozen.

Gentle simmer: Keep the liquid at a simmer rather than a hard boil as the pasta cooks. Stir carefully so the tortellini cook through without breaking, and check one for tenderness before moving on.

Getting a smooth, creamy sauce

Cream and stock: The stock gives the sauce a savoury base, while the cream makes it rich. Bring the mixture back to a simmer after adding the cream, then add the tortellini.

Parmesan: Stir it in at the end so it melts into the sauce rather than sticking to the pan while the pasta cooks. If the sauce looks thicker after cooking, stir gently to redistribute it before serving.

Spinach and seasoning

Spinach: Add it after the tortellini are tender and stir only until it begins to wilt. This keeps the leaves soft without cooking them down completely.

Seasoning: Sausage, stock and Parmesan all contribute savouriness, so taste before adding much salt. Red pepper flakes are optional and can be left out for a milder dish.

Serving ideas

Serve the tortellini hot, with parsley and extra Parmesan if you like. A crisp green salad or simply dressed vegetables make a fresh contrast to the creamy sauce.

This dish is filling on its own, so keep accompaniments light if you want the pasta to remain the centre of the meal.

Recipe notes & tips

• Remove sausage casings before cooking if using links.
• Break the sausage into small, even pieces as it browns.
• Follow the tortellini packet directions, especially when using frozen pasta.
• Stir gently once the tortellini are in the pan to help keep them intact.
• Taste the sauce before adding salt, as the sausage and Parmesan are already savoury.
• Add the spinach near the end so it only wilts briefly.

Variations

• More heat: Add extra red pepper flakes when seasoning the dish.
• Extra greens: Stir in more baby spinach as the original leaves begin to wilt.
• Herb finish: Add more chopped parsley at the table.
• Cheesier finish: Serve with extra grated Parmesan.
• Milder flavour: Leave out the optional red pepper flakes.

Common mistakes to avoid

• Crowding the sausage pieces: Break them up as they cook so they brown evenly.
• Overcooking the garlic: Add it after the onion is translucent and cook for just 1 minute.
• Boiling the sauce vigorously: Keep it at a simmer to cook the tortellini gently.
• Guessing the pasta timing: Check the packet and test for tenderness, particularly with frozen tortellini.
• Adding Parmesan too early: Stir it in after the spinach and sausage so it melts into the finished sauce.
• Salting without tasting: Check the sauce first because the sausage and Parmesan add savoury flavour.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan, stirring until hot; add a small splash of stock or water if the sauce has thickened.

Frequently asked questions