December 19, 2017

RECIPE: Creamy Italian Sausage & Tortellini

I threw this together one day when I had a package of hot Italian turkey sausage that I needed to use before the "use by" date. I pulled some ingredients that I thought would go well with it, and made what turned out to be a really good one pot meal. (I love one pot meals!)

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Creamy Italian Sausage & Tortellini


2 tsp. olive oil
1 onion, chopped
3 cloves garlic, minced
16-20 oz. hot Italian sausage (I use turkey sausage and remove it from the casings)
2-1/2 cups chicken broth
1 package frozen cheese tortellini (I use a 19 oz bag)
1 (15 oz.) can of diced tomatoes
8 oz. cream cheese
10 oz. package of frozen chopped spinach (fresh is fine, too)
1/4 to 1/2 cup grated parmesan cheese


Heat the oil in a large pot over med-high heat, and add the onions. Cook a couple of minutes. Add the sausage and garlic. Break up the sausage as it cooks (as big or little as you like), and drain when it’s done cooking. Add the broth and bring to a boil. (Meanwhile, thaw the spinach in the microwave—I throw the whole brick in a bowl and nuke for about 4 minutes on high)

Add the frozen tortellini and cook until the tortellini is done (I let it go about 5-6 minutes, even though the package says 2. Most of the water should be absorbed). Stir in the can of tomatoes. Add the cream cheese and stir gently until the cream cheese is melted.

Squeeze all the water out of the spinach, and then add it to the pot. Finally, stir in enough parmesan cheese to make the sauce as thick as you’d like.


You may need to use more or less broth, depending on the size of the package of tortellini. You want to use enough to cook the tortellini, but not so much that it doesn't get absorbed. I would start with less and add more if needed.

You can use fresh spinach if you'd like--just add handfuls of it before adding the parmesan cheese, and stir until it's wilted.

The parmesan cheese will thicken up the sauce, so use however much you'd like to get the sauce as thick as you want it.


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