This creamy Italian Sausage and Tortellini Pasta is a quick, comforting meal that comes together in just 20 minutes, perfect for busy weeknights.
Recipe Overview
Time: 20 minutes
Ingredients: Italian sausage, tortellini, spinach, crushed tomatoes, cream, mascarpone cheese, garlic, and seasoning.
Ease: Quick and easy-perfect for busy weeknights with minimal cleanup
Ingredients & Substitutions
Italian Sausage - Spicy and mild both work.
Crushed Tomatoes - Stick with canned crushed tomatoes for the right texture. Fresh tomatoes or tomato sauce won't give the same rich, thick base.
Heavy Cream - Adds richness and creaminess. You can substitute with more mascarpone if needed.
Mascarpone Cheese - Gives the sauce a smooth, creamy texture. Cream cheese is a great alternative.
Cheese Tortellini - Refrigerated tortellini works best for this recipe, but you can also use frozen tortellini. Cook it according to the package instructions. Ravioli is a good swap, too.
Spinach - Baby spinach wilts quickly and blends right in. You can also use chopped kale or arugula, but they may need an extra minute or two to soften.
Full ingredient list with quantities in the recipe card below
How to Make Sausage and Tortellini Pasta
Cook Sausage
Brown the sausage in a large skillet over medium-high heat. Drain most of the fat, leaving about 1 tablespoon.
Make Sauce
Add garlic, seasoning, and red pepper flakes; sauté for 1 minute. Stir in the crushed tomatoes, cream, and mascarpone, then reduce the heat to a simmer for 5-7 minutes, until slightly thickened.
Cook the Tortellini
Boil tortellini according to package directions.
Add Spinach & Finish
Stir in spinach and cook for 1-2 minutes until wilted. Mix in the tortellini. Season with salt to taste.
Tips
Don't overcook the tortellini: It only takes 3-5 minutes-drain as soon as it's tender to avoid mushiness.
Let the sauce simmer: A few minutes of simmering thickens the sauce and boosts flavor.
Wait to salt: Sausage and cheese add salt, so season at the end to avoid overdoing it.
Variations
Vegetables - If you want even more veggies, try adding sautéed bell peppers or mushrooms. Cook them with the sausage until tender before adding the tomatoes. You can also swap the spinach for kale or arugula. This recipe is a great way to use up leftover vegetables in your fridge.
Sauce - Crushed tomatoes give this dish a light, bright, summery flavor. If you're in the mood for something thicker and more robust, swap them for a jar of your favorite marinara sauce instead.
Common Questions
Cream cheese is a great alternative.
You can use ravioli or a short pasta like penne.
Let the pasta cool, then transfer it to an airtight container. Store it in the fridge for up to 4 days. To reheat, add a splash of water and microwave until warm.
If your sauce is too thick, add in a splash of pasta water. If it's too thin, simmer it a bit longer uncovered, or add another scoop of mascarpone or cream cheese to thicken.
If it's too spicy, add more cream or cheese to lower the heat. If it's not spicy enough, sprinkle in more red pepper flakes.
What to Serve with Sausage Tortellini
- Caesar Salad - The crisp romaine and tangy dressing pair perfectly with the creamy pasta.
- Garlic Bread or Texas Toast - Ideal for soaking up the extra sauce.
- Steamed Broccoli - To steam broccoli, place florets in a steamer basket over boiling water, cover, and cook for 4-5 minutes until bright green and tender-crisp.
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20-Minute Tortellini and Sausage Pasta
Ingredients
- 16 oz spicy Italian sausage casing removed
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes optional
- 1 28 oz can crushed tomatoes
- ¼ cup heavy cream
- ⅓ cup mascarpone cheese or sub cream cheese
- 20 oz package refrigerated cheese tortellini i used Rana 5 cheese Tortellini
- 4 cups loosely packed fresh baby spinach
- Kosher salt and freshly cracked black pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil for the tortellini.
- In a large skillet over medium-high heat, cook the sausage until browned and fully cooked through, stirring occasionally. Drain the excess fat, if any.
- Add the garlic, Italian seasoning, and red pepper flakes to the pan and sauté for about 1 minute, just until fragrant.
- Stir in the crushed tomatoes, heavy cream, and mascarpone cheese. Reduce heat to a simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- Cook the tortellini according to the package instructions. Drain and set aside.
- Stir in the spinach and cook for 1-2 minutes, just until wilted. Taste and season with salt as needed.
- Add the cooked tortellini to the sauce and stir gently to coat.
- Spoon into bowls and top with grated Parmesan cheese, if desired.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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