Creamy Tortellini with Italian Sausage
This recipe for creamy tortellini with Italian sausage is incredibly tasty & satisfying. It’s a great comfort food that takes minimal effort to make.
In fact, you can have dinner on the table in under 30 minutes! So, this yummy tortellini recipe makes an excellent weeknight dish.
Packed with flavor and easy to make, oh yes!
This post has been updated from its original publish date of December 9, 2019. It has been updated to provide better photos, additional helpful information and step by step instructions. Olive & Artichoke may earn a commission for purchases made after clicking links on this page. View our disclosure policy for details.
How to make this creamy tortellini recipe
We love this recipe because it is such an easy recipe to put together during the weeknight. It’s incredibly flavorful and makes such a perfect comfort food dish.
And it’s a recipe that even the children enjoy!
This recipe is fairly simple and doesn’t require a lot of ingredients. Here’s a quick glance of what you will need:
- frozen cheese tortellini
- ground mild Italian sausage – you could opt for hot Italian sausage if desired. But I just like the addition of crushed red peppers at the end so the children don’t get theirs too spicy.
- yellow onion
- extra virgin olive oil
- garlic cloves
- heavy cream
- fresh baby spinach – can also substitute for kale if preferred
- fresh shredded parmesan cheese – fresh is always best!
Making this creamy tortellini recipe is super easy. Here how to make it:
Bring a large pot of water to a boil and cook the frozen cheese tortellini according to package instructions.
Using a large skillet, cook the ground Italian sausage with the diced onions, salt & olive oil over medium high heat. Sauté until cooked through. Drain any excess grease, and add the minced garlic.
Once the sausage is cooked through, you will then stir in the parmesan cheese and heavy cream. Keep stirring as the cheese melts and the cream is incorporated well.
Simmer the cream sauce for a few minutes to thicken up slightly and then add the baby spinach.
Note: If the sauce seems too thin still, simmer on low for a few more minutes.
Stir in the baby spinach and combine until it has wilted and is cooked. Add in the cooked tortellini to the cream sauce.
Combine well, but gently so they don’t break open.
Serve immediately & enjoy! For a little extra heat, top with red pepper flakes.
How to store and reheat leftovers
Ideally, I don’t recommend storing leftover pasta as the texture becomes mushy. But…if you have leftovers, store them in a glass bowl with an airtight lid for up to one week.
To reheat: add to a large pan or skillet on low until warmed through. The addition of a little bit of heavy cream or small amount of chicken broth will help thin the sauce when reheating as it may thicken during storage.
More creamy pasta recipes to try:
Creamy Sausage Tortellini Soup
FAQ (frequently asked questions)
Yes, you could substitute for kale in this recipe. Or use half and half of each if you’d like!
Generally, I don’t recommend cooking pasta ahead of time as the texture of the pasta doesn’t typically hold and becomes mushy. This recipe comes together really quickly so it doesn’t take much effort to make on a weeknight.
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Creamy Tortellini with Italian Sausage
- 1 lb cheese tortellini frozen
- 1 lb ground Italian sausage mild
- ½ yellow onion diced
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves minced
- ½ teaspoon salt
- 2 cups heavy cream
- 1 cup shredded Parmesan cheese
- 5 cups baby spinach
- Bring a large pot of water to a boil and cook the frozen cheese tortellini according to package instructions.
- Using a large skillet, you will cook the ground Italian sausage with the diced onions, salt & olive oil over medium heat until cooked through. Drain any excess grease and add the minced garlic to the skillet.
- Once the sausage is cooked through, you will then stir in the parmesan cheese and heavy cream. Keep stirring as the cheese melts and the cream is incorporated well.
- Simmer the cream sauce for a few minutes to thicken up slightly and then add the baby spinach.
- Stir in the baby spinach and combine until it has wilted and is cooked. Add in the cooked and drained tortellini to the cream sauce. Combine well, but gently so they don’t break open.
- Serve & enjoy. Salt & pepper to taste or add crushed red pepper flakes for a mild heat.
Made this for some friends and heard nothing but complements! It was so easy to throw together fast and so flavorful! 10/10 making this again!
I love that, Dominique! So glad you and your friends enjoyed this meal! 😀 Thanks for sharing with us!