sausage tortellini skillet

5 from 2 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6


  • 1 package refrigerated or frozen cheese tortellini (20 oz.)
  • 1 tablespoon olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 shallot, minced
  • 1 jar marinara sauce (24 oz.)
  • ½ cup heavy cream or half-and-half
  • 4 cups baby spinach (5 oz.)
  • ½ cup grated Parmesan
  • balsamic vinegar, to garnish


  • Cook 1 (20 oz.) package tortellini according to package directions in a pot of boiling salted water; drain.
  • In a large skillet (12” or larger) over medium-high heat add 1 tablespoon oil and brown 1 lb. Italian sausage, breaking it up with the back of a wooden spoon until cooked through and no longer pink, about 5 minutes. Transfer crumbled sausage to a paper towel lined plate.
  • Add 1 minced shallot to the skillet and cook until golden brown; about 2 minutes. Season with a pinch of salt and pepper.
  • Add 1 (24 oz.) jar marinara sauce and ½ cup heavy cream, mixing to fully combine then bring to a simmer.
  • Add 4 cups baby spinach and return cooked sausage to the skillet. Toss gently and cook until spinach has wilted.
  • Transfer cooked tortellini to skillet and toss to fully combine. Finish by topping with ½ cup grated Parmesan and a drizzle of balsamic vinegar, if desired.


  • Serve with a Caesar salad kit and crusty bread or breadsticks to complete this meal.


  • Vegetarian: Remove sausage and cook otherwise as directed. To make heartier, sauté sliced mushrooms after the sausage until golden brown. Return to pan with the sausage.
  • Protein: You can swap the pork sausage for any ground protein. (ground beef, chicken, turkey, etc.)
  • Dairy: This recipe can successfully be made by eliminating the cream and selecting a filled tortellini that doesn’t include cheese.
  • Gluten-Free: Purchase a gluten-free tortellini or a gluten-free pasta and dollop the top of the skillet with ricotta cheese.


  • Chop shallot in advance and store in an airtight container for up to 5 days.


Calories: 710kcal | Carbohydrates: 50g | Protein: 31g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 121mg | Sodium: 1654mg | Potassium: 680mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2723IU | Vitamin C: 16mg | Calcium: 296mg | Iron: 5mg