One-pot Sausage Spinach Tortellini Skillet for Busy Nights

A speedy weeknight dinner that’s hearty, creamy, and kid-approved—made in one pan, ready in 25 minutes, and easy on cleanup.

You want dinner that tastes like a Sunday sauce but cooks faster than your group chat can agree on a movie. This skillet is the cheat code. Big flavor, minimal dishes, zero drama. Browned sausage, tender tortellini, and silky sauce show up like a team that’s done this before. You’ll serve it once, and it’ll instantly be on repeat—because when it’s this good and this easy, why make life harder?

Why This Recipe Works

• Browning builds a flavor base: Sausage renders fat and crisps up, creating fond—the tasty browned bits you deglaze into the sauce for instant depth.
• Starch thickens the sauce: Cooking tortellini in the sauce releases starch that naturally thickens everything, so the end result clings to every bite.
• One pan, smart timing: Aromatics hit the pan after the sausage, liquids go in to simmer, then tortellini, cream, and spinach finish. No wasted steps, no extra pots.
• Balanced richness: A touch of cream and Parmesan make it luxurious, while spinach and a squeeze of brightness keep it from feeling heavy.
• Adaptable: Works with sweet or spicy sausage, store-bought marinara or crushed tomatoes, and your choice of dairy—half-and-half or heavy cream both deliver.

Ingredients

• 1 lb (450 g) Italian sausage (sweet or spicy), casings removed
• 1 tbsp olive oil (only if the pan looks dry)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional, more to taste)
• 1/2 cup dry white wine (optional; sub broth)
• 1 1/2 cups low-sodium chicken broth
• 2 cups marinara sauce (or crushed tomatoes with a pinch of sugar if acidic)
• 18–20 oz refrigerated cheese tortellini
• 3 cups packed baby spinach (about 3 oz)
• 1/2 cup heavy cream (or half-and-half for lighter)
• 1/2 cup freshly grated Parmesan, plus more for serving
• Salt and freshly ground black pepper
• 1 tsp balsamic vinegar or zest of 1/2 lemon (optional brightness)
• Fresh basil or parsley, chopped, for garnish (optional)

Step-by-Step Instructions

1. Heat a large, deep skillet (10–12 inches) over medium-high. Add the sausage and cook, breaking it into crumbles, until browned and cooked through, 5–7 minutes. If there’s more than 2 tbsp fat, spoon a little off. If it’s dry, add 1 tbsp olive oil.
2. Add the diced onion and a pinch of salt. Sauté until softened and lightly golden, 3–4 minutes, then stir in garlic, Italian seasoning, and red pepper flakes. Cook until fragrant, about 30 seconds.
3. Pour in the wine (if using) to deglaze. Scrape up the browned bits from the bottom of the pan. Let it reduce by half, about 1 minute. No wine? Use a splash of broth—still great.
4. Stir in the broth and marinara. Bring to a lively simmer. Taste and season with salt and pepper now so the tortellini cooks in a well-seasoned sauce.
5. Add the tortellini, stirring to submerge. Reduce heat to medium and cover. Cook, stirring once halfway through, until the tortellini is tender but not mushy, 5–6 minutes (check package timing).
6. If the sauce looks thin, let it bubble uncovered for 1–2 minutes to reduce. If it’s too thick, splash in a bit more broth. The goal: glossy sauce that coats a spoon.
7. Stir in the cream and spinach. Cook just until the spinach wilts and the sauce turns silky, 1–2 minutes. Don’t boil hard after adding cream—gentle heat keeps it velvety.
8. Turn off heat and fold in Parmesan. Finish with balsamic or lemon zest if using. Taste and adjust salt, pepper, or chili flakes. Let it sit 2 minutes to thicken before serving.
9. Top with extra Parmesan and herbs. Serve straight from the skillet like the weeknight legend you are.

Storage Instructions

• Fridge: Cool, then store in an airtight container for 3–4 days. The sauce will thicken a bit, which is a win.
• Reheat: Warm gently over medium-low with a splash of broth, milk, or water to loosen. Stir occasionally so the tortellini doesn’t stick or overcook.
• Freezer: You can freeze up to 2 months, but FYI the tortellini will soften. If you plan to freeze, undercook the pasta by a minute before cooling.
• Make-ahead tip: Brown sausage and sauté aromatics up to 2 days ahead. Store separately. When ready, bring sauce to a simmer, add tortellini, and finish as written.

Nutritional Perks

• Protein-packed: Sausage and cheese tortellini deliver staying power, so you’re not fridge-foraging at 9 p.m.
• Leafy greens for days: Spinach adds vitamins A and K, plus iron, with almost no effort.
• Calcium boost: Parmesan and tortellini filling contribute bone-friendly nutrients.
• Balanced carbs: Cooking pasta in the sauce helps better absorption and satisfying texture. No bland noodles here.
• Easy to lighten: Use turkey sausage and half-and-half, and you still get a creamy, cozy bowl.

Don’t Make These Errors

• Overcooking the tortellini: It should be tender with a slight bounce. Mushy pasta = sad dinner. Check a piece a minute early.
• Skipping the browning step: Pale sausage equals lost flavor. Get real color for that restaurant-level depth.
• Drowning it in liquid: Start with the amounts listed. You can add broth later, but it’s harder to undo a watery sauce.
• Boiling after adding cream: A hard boil can split the sauce. Keep it at a gentle simmer for a silky finish.
• Under-seasoning: Taste after the sauce comes together and again at the end. Salt brings the whole thing into focus.
• Adding spinach too early: It’ll overcook and dull. Stir it in at the finish for bright color and fresh flavor.

Different Ways to Make This

• Spicy upgrade: Use hot Italian sausage and add an extra pinch of red pepper flakes. A drizzle of chili oil at the end? Chef’s kiss.
• Lighter lean: Swap in turkey or chicken sausage and half-and-half. Still creamy, less heavy.
• Vodka-sauce vibes: Replace 1/3 of the marinara with crushed tomatoes, add a splash of vodka after deglazing, and finish with cream and Parmesan.
• Alfredo lane: Use 1 1/2 cups broth + 1 cup light cream + 1/2 cup grated Parmesan, skip marinara. Add garlic and cracked pepper for a white-sauce twist.
• Veggie boost: Stir in sautéed mushrooms, bell peppers, or peas in step 2. Sun-dried tomatoes bring a sweet-tangy pop.
• Gluten-free route: Use GF tortellini and double-check sausage. Cook gently—GF pasta can over-soften if you go rogue.
• Dairy-free creamy: Use coconut cream instead of dairy and skip Parmesan. Add nutritional yeast for savory depth, FYI it’s better than it sounds.
• Herb-forward: Finish with basil, parsley, and a squeeze of lemon. Bright, fresh, and very “I meant to do that.”

FAQ

Can I use frozen tortellini instead of refrigerated?

Yes. Add it straight from the freezer and cook 1–2 minutes longer than the package suggests, stirring once so nothing sticks. If the sauce tightens too much, splash in more broth.

What size skillet works best for this recipe?

A 10–12 inch deep skillet (or a wide Dutch oven) is ideal. You want ample surface area to brown sausage and enough depth to simmer the tortellini without overflow.

Do I have to use wine, and what should I sub?

Nope. Wine adds aroma, but you can replace it 1:1 with chicken broth. A teaspoon of balsamic or lemon at the end makes up the brightness.

How do I keep the tortellini from getting mushy?

Cook it at a lively simmer, not a rolling boil, and start tasting a minute before the package time. Kill the heat as soon as it’s tender, because carryover heat keeps working.

Can I make this without cream?

Absolutely. Use an extra 1/2 cup broth and finish with a knob of butter and extra Parmesan for body. Not the same as cream, but still rich and glossy.

Is there a way to sneak in more veggies?

Totally. Add diced bell peppers or mushrooms with the onion, or stir in chopped kale with the tortellini so it has extra time to soften. Peas are an easy last-minute stir-in, IMO.

What if my sauce tastes too acidic?

Add a pinch of sugar and a splash of cream to balance it. Parmesan also rounds the edges. If it’s still sharp, simmer uncovered for a couple minutes to mellow.

In Conclusion

This skillet meal hits that sweet spot: bold flavor, minimal effort, and a sink that doesn’t look like a crime scene. Sausage brings the punch, tortellini brings the comfort, and spinach keeps it honest. You’ll get a creamy, clingy sauce that tastes like you fussed—without actually fussing. File this under “weeknight win,” because once you try it, it’s staying in rotation, FYI.