This one pan tortellini with sausage has been my go-to weeknight rescue for years. I first landed on this combination one rainy evening when I had refrigerated cheese tortellini, a couple of sausages, and a nearly empty carton of cream. The result was unexpectedly rich and comforting: pillowy pasta wrapped in a silky tomato-cream sauce, flecked with savory browned sausage and bright wilted spinach. It’s the kind of meal that smells like home the minute it hits the skillet and has everyone lingering at the stove, waiting for a taste. I love how quickly it comes together and how little cleanup is required — everything cooks in one wide pan, and the tortellini finishes by absorbing sauce flavor as it cooks. What makes this dish special is its balance of texture and flavor. The sausage provides a meaty, umami backbone and a hint of fennel and chili if you use a spicy variety. The cream tames the tomatoes into a lush coating that clings to every pasta fold, while the spinach adds a fresh, slightly vegetal lift. Because refrigerated tortellini cooks in the pan rather than boiling separately, the pasta releases starch and naturally thickens the sauce. Whether you’re feeding hungry teenagers or plating a casual weeknight dinner for friends, this is one of those reliably crowd-pleasing recipes that never feels like a compromise between speed and satisfaction.

Ingredients

• Italian sausage (11 ounces): Use sweet, mild, or hot Italian pork sausage depending on your heat preference. I typically buy link sausages and remove the casings; higher-fat sausages give a juicier bite, while leaner varieties reduce excess grease. Brands I reach for are Johnsonville or local butcher links for the freshest flavor.
• Garlic (3 cloves, minced): Fresh garlic provides aromatic depth. Mince finely or press for the most even distribution. Avoid pre-minced jarred garlic for best flavor if possible.
• Chicken broth (1/4 cup): Adds savory liquid without overpowering the sauce — low-sodium broth lets you control salt levels more precisely.
• Diced tomatoes, canned (1 14-ounce can) with juices: The tomatoes give acidity and body. Whole tomatoes you crush by hand work well too; use San Marzano-style for a sweeter base.
• Heavy/whipping cream (1/2 cup): Creates a silky, rich sauce. Half-and-half will lighten it if preferred but will be thinner.
• Refrigerated cheese tortellini (1 9-ounce package): Fresh refrigerated tortellini cooks quickly in the sauce; frozen varieties require a minute or two longer.
• Fresh baby spinach (2 cups, loosely packed): Adds color, nutrition, and a refreshing contrast to the rich sauce. Baby spinach wilts quickly and blends seamlessly.
• Salt and pepper to taste: Season carefully after the pasta finishes cooking — the sausage and broth add salt.
• Freshly grated Parmesan (optional): Finishes the dish with a nutty, savory uplift. Parmigiano-Reggiano or Grana Padano are ideal.

Instructions

Prepare and brown the sausage: Remove sausage meat from the casings and crumble it into a large, heavy skillet over medium-high heat. Spread into an even layer and let the meat sear for 2 to 3 minutes before stirring so it develops brown bits — these add deep flavor. Continue cooking and breaking into bite-size pieces until no pink remains, about 5 to 7 minutes. If the sausage releases excessive fat (more than 2 tablespoons), carefully drain off most of it, leaving a tablespoon or so to carry flavor. Sauté the garlic: Reduce heat to medium and push the sausage to one side. Add the minced garlic to the cleared space and sauté for about 30 seconds until fragrant — avoid browning the garlic or it will turn bitter. Stir the garlic into the sausage so it infuses the meat and pan. Add liquids and tomatoes: Pour in 1/4 cup chicken broth and a 14-ounce can of diced tomatoes with their juices. Use a wooden spoon to scrape up any browned bits from the pan — that fond dissolves into the sauce. Bring the mixture to a gentle simmer to meld flavors, about 2 minutes. Stir in cream and tortellini: Pour in 1/2 cup heavy cream and stir to combine. Add the 9-ounce package of refrigerated cheese tortellini directly to the skillet, submerging the pasta in the sauce. Cook uncovered over medium heat, stirring occasionally, for 5 to 7 minutes or until the tortellini is tender and the sauce reduces to your liking. Cooking the pasta in the sauce releases starch that naturally thickens the mixture; if the sauce becomes too thick, add a splash more broth or water. Finish with spinach and seasoning: Once the tortellini is cooked, stir in 2 cups loosely packed baby spinach and let it wilt into the warm sauce, about 1 to 2 minutes. Taste and season with salt and freshly ground black pepper. Serve immediately with freshly grated Parmesan if using.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat with a splash of chicken broth or water to loosen the sauce and prevent curdling. Avoid high heat which can separate the cream. This dish also freezes reasonably well if you omit the spinach before freezing; cool completely, freeze in a heavy-duty freezer container for up to 3 months, and thaw overnight before reheating and adding fresh spinach.

Ingredient Substitutions

For a lighter version, substitute half-and-half for heavy cream (the sauce will be thinner) or use Greek yogurt stirred in off-heat for tang and creaminess. Replace pork sausage with turkey sausage for fewer calories, or use a plant-based sausage for a vegetarian option (note: that will change the texture and umami). For a gluten-free preparation, swap in gluten-free refrigerated tortellini or use filled GF pasta — cooking times may vary.

Serving Suggestions

Serve this skillet family-style with crusty bread or garlic bread to sop up the sauce, and a simple green salad dressed with lemon vinaigrette to cut the richness. Garnish with a sprinkle of freshly grated Parmesan and a pinch of red pepper flakes if you like heat. For a heartier meal, add roasted vegetables or a side of sautéed mushrooms to complement the meaty flavors.

Cultural Background

While tortellini is a classic pasta shape from Emilia-Romagna in northern Italy, this particular preparation is an Italian-American improvisation that leans on convenience and bold flavor. Combining pre-made filled pasta with creamy tomato sauces and sausage reflects the practical, flavor-forward adaptations many home cooks use to create quick, satisfying meals that nod to traditional Italian flavors without strict formality.

Seasonal Adaptations

In spring and summer, swap baby spinach for fresh arugula or a handful of basil leaves stirred in at the end for a peppery or aromatic lift. In fall and winter, fold in roasted butternut squash or swap spinach for kale (stems removed) and cook slightly longer until tender. For holiday gatherings, double the volume and transfer to a baking dish, top with breadcrumbs and Parmesan, and bake briefly for a gratin-style finish.

Meal Prep Tips

For quick weeknight dinners, prepare the sausage-tomato base up to two days ahead and refrigerate. When ready to eat, reheat the sauce, add cream and refrigerated tortellini, and finish with fresh spinach. Portion into shallow airtight containers for lunches; include a small compartment of grated Parmesan to keep the topping fresh until serving.

This one-pan tortellini with sausage is the kind of recipe I love sharing because it’s simple, flexible, and reliably delicious. It’s welcome on busy nights and special enough to serve company; I hope you make it your own and discover little tweaks that become family favorites.