Quick and delicious, this one pot creamy sausage tortellini with spinach and tomatoes can be on your table in just 30 minutes!
- 2 Tbsp extra virgin olive oil
- 1 lb ground sweet Italian sausage, or links removed from casing and crumbled
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tsp Italian seasoning, dried
- 10 oz grape or cherry tomatoes, halved
- 1 cup heavy cream
- 1/4 cup parmesan cheese, grated (+ for topping)
- 16 oz refrigerated cheese tortellini (1 pkg)
- 5 oz fresh baby spinach
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Heat a large saute pan over med/high heat and add the olive oil.
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Add sausage and cook until browned and cooked through, 10 – 12 minutes.
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Stir in the garlic and continue cooking for 1-2 mins, being careful the garlic doesn't burn. Deglaze with white wine, scraping up all the browned bits, and cook for 2 mins.
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Stir in the chicken stock, seasonings, and tomatoes. Bring to a boil and reduce to a simmer. Stir in heavy cream, parmesan and tortellini.
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Simmer for 7-8 mins over med/low heat until tortellini is cooked through and sauce is thickened.
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Add the spinach in large bunches and cook until just wilted.
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Serve topped with a additional parmesan if desired.
- If you can't find ground Italian sausage you can buy sausage links and remove the meat from the casings.
- Prefer a little heat? Substitute hot Italian sausage and add a few dashes of red pepper flakes to the dish.
- Don't boil the dish once the cream is added to prevent it from separating. Simply simmer the dish while the tortellini cooks.
- Add the spinach right before serving and cook just until wilted to preserve it's bright green color.
- This dish is delicious served with a sprinkle of parmesan, but for a decadent twist, served topped with a scoop of burrata.