One Pan Creamy Sausage Tortellini
Cheese-filled tortellini and smoky sausage simmered together in a creamy tomato sauce, all in one skillet. The pasta cooks right in the sauce, so there's no draining and no second pot to wash.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound smoked sausage cut into 1/4-inch rounds
- 1/2 cup diced white onion
- 1 clove garlic minced
- 20 ounce package refrigerated cheese tortellini
- 28 ounce can of crushed tomatoes
- 1 cup low sodium chicken broth
- Salt and pepper to taste
- 2 tablespoons cream cheese room temperature
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup freshly shredded jack cheese
- Fresh chopped parsley for garnish
Instructions
- Heat the olive oil in a large, deep skillet over medium heat. Add the onion and cook, stirring often, until softened and translucent, 3 to 4 minutes. Stir in the garlic and cook 30 seconds, until fragrant.
- Add the sausage and cook until browned on both sides, about 4 to 5 minutes.
- Stir in the chicken broth, crushed tomatoes, tortellini, and a pinch of salt and pepper. Bring to a boil, stirring often. The pan will look very liquidy at this point, which is correct.
- Reduce heat to low, cover, and simmer 10 to 15 minutes, until the tortellini is tender. Stir at least once partway through to keep the pasta from sticking. The tortellini is done when it has plumped and gives easily when pressed against the side of the pan.
- Remove from heat. If there is more liquid than you want, spoon some out, leaving enough behind to make a sauce. Stir in the cream cheese, cheddar, and jack, reserving a handful of shredded cheese for the top.
- Sprinkle the reserved cheese over the top. Cover and let stand 5 to 10 minutes, until the cheese has melted and the sauce has thickened. For a browned top, broil 2 to 3 minutes instead, watching closely.
- Garnish with fresh chopped parsley and serve hot.
Notes
- Don't skip the cream cheese. It's what makes the sauce creamy rather than sharply tomato-forward.
- Shred your own cheese. Pre-shredded cheddar and jack have anti-caking starch that keeps them from melting smoothly.
- The sauce thickens as it rests. It will look thin when the pasta is done. Give it the full 5 to 10 minutes covered.
- Whole tomatoes option: Use a 28 ounce can of whole tomatoes cut up right in the can with kitchen scissors in place of the crushed. Crushed skips the step and works just as well with a good brand.
- Jarred sauce swap: Marinara or spaghetti sauce works in place of the crushed tomatoes. Hold off on salt until you taste, and add an extra splash of broth since jarred sauce is thicker.
- To mellow the tomato flavor: Stir in extra cream cheese, a splash of heavy cream, or grated parmesan at the end.
- Sausage swaps: Kielbasa and andouille both work. Andouille adds real heat.
- Make it spicy: Swap the crushed tomatoes for two cans of Rotel and use pepper jack in place of the jack cheese.
- Add vegetables: Stir fresh spinach in with the cheese at the end. Add mushrooms or bell peppers with the onion.
- Frozen tortellini: No need to thaw. Add 3 to 5 minutes to the simmer time.
- Faster method: Simmer uncovered at medium-low, stirring often, for 8 to 10 minutes instead of covering.
- Storage: Refrigerate up to 3 days. Reheat gently with a splash of broth or cream to loosen the sauce. Freezing is not recommended because the cream cheese sauce separates.
Nutrition
Calories: 739kcal | Carbohydrates: 55g | Protein: 36g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 131mg | Sodium: 1472mg | Potassium: 624mg | Fiber: 6g | Sugar: 9g | Vitamin A: 683IU | Vitamin C: 13mg | Calcium: 468mg | Iron: 5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
