20ouncesfresh cheese tortellini2 9-ounce packages will do
1teaspoon Italian seasoning
1 1/2cupsfreshly grated Mozzarella cheese
1/2 cupfreshly shredded Parmesan cheese
Fresh chopped parsley or basiloptional
Heat an oven safe skillet over medium-high heat. Melt 1 tablespoon olive oil and add onions, cooking for a couple of minutes or until they begin to soften.
Stir in minced garlic and add crumbled italian sausage. Cook until no longer pink. Drain off any extra grease.
Stir in spaghetti sauce, water, Italian seasoning and Tortellini. Bring to a boil, stirring occasionally, then cover and reduce heat to low. Simmer for about 8 minutes, or until tortellini is tender.
Remove from heat. Sprinkle Mozzarella can Parmesan cheeses evenly over tortellini. Cover the skillet with the lid and let sit for 5 minutes while the cheeses melt. Alternatively, you could place the skillet under the broiler for a 2-3 minutes or until golden, melted and bubbly.
Garnish with fresh chopped parsley or basil if desired.
Use fresh tortellini – I have found the refrigerated tortellini to be the freshest. The recipe calls for 20 ounces of refrigerated tortellini. I typically will pick up the 2-packs at Costco and one of those is the perfect size. Buitoni also makes a refrigerated tortellini in the 20 ounce package which you can see HERE. (affiliate link) If you can’t find the 20 ounce package, just substitute two of the 9 ounce packages and you’ll be fine.
Cheese tortellini is best – My personal favorite is the five cheese from Costco, but you can use any flavor of tortellini that you like. Meat filled tends to have a different flavor though that doesn’t pair as well with the Italian Sausage in this recipe.
I updated the recipe to add some onion and garlic, which I think are totally optional. They really do add another depth of flavor but do add about 10 minutes to the prep and cooking time. It’s a personal preference – you can easily omit those two ingredients, but I recommend using them as the flavor and the aroma can’t be beat.