This recipe for Italian sausage tortellini is a simple weekday supper that blends fresh ingredients with cupboard staples to create a filling dish that the whole family will love. Because it takes little time to prepare and can be made in less than an hour, this dish is ideal for hectic evenings.
Italian Sausage Tortellini INGREDIENTS
- Sausage: Italian sausage is used to make the sauce for this pasta dish. We use mild Italian sausage, but you may also use sweet or spicy Italian sausage. Italian sausage is a tasty and adaptable item that works well for weeknight meals, which is one of its many outstanding qualities.
- Pasta: For this dish, we use tortellini stuffed with dried mozzarella. Because it lasts longer than fresh, it’s convenient. Look for it at major stores in the pasta area. You may use fresh tortellini instead. It is located in the grocery store’s refrigerated department. Be careful not to overcook it; it should remain al dente.
- Produce: Fresh spinach, garlic, and onions—yellow or white—give this pasta dish a handmade taste without requiring a lengthy cooking time.
- Pantry: Easy to prepare thanks to readily available ingredients. We have an advantage thanks to jarred spaghetti sauce. Since we are going to be adding sausage, choose a vegetarian variety. Diced tomatoes in a can give the sauce taste and texture.
- Black pepper and Italian spice are used to season this partially handmade sauce. For the pasta water, salt is also required.
- Oil: You are welcome to use your preferred oil in place of the olive oil we use to start the sausage.
- Garnish of choice: Crushed red pepper flakes, fresh basil, and Parmesan cheese are all delectable possibilities.
- For amounts and preparation instructions, see the recipe card.
HOW TO MAKE Italian Sausage Tortellini
- In a large saucepan or skillet set over medium-high heat, warm the olive oil. To brown, add the sausage and cook for 4–5 minutes. Use a wooden spoon or spatula to break up the bigger bits and stir often. If preferred, remove extra rendered oil (see cook’s comment).
- After that, reduce the heat to medium and stir in the chopped onions. Cook, stirring often, for 2 minutes.
- Add the pepper, garlic, and Italian spice after that. After one minute, stir often.
- Add the diced tomatoes and spaghetti sauce. Give the sauce a good stir and let it to boil. After that, reduce the heat to medium-low, simmer for 30 minutes with a lid on. Stir from time to time. Cook the tortellini according to the guidelines on the package in the meanwhile. Make sure to drain properly.
- A handful of spinach at a time, add it to the sauce. Gently mix until it wilts, and then add one additional handful.
- The cooked tortellini should then be added to the sauce. After giving it a good stir, cover and let it to warm for five minutes.
COOK’S NOTE
If desired, drain all or part of the excess fat that the sausage releases while browning. Turn off the heat for the pan. When the pan is tipped so that the oil collects in front of the meat, mound the sausage to one side. Remove excess with a big spoon or ladle.
STORING AND REHEATING
Keep leftovers in the refrigerator for three to four days in an airtight container. To freeze, transfer it to a freezer-safe container and cool it down in the refrigerator. Once covered, place in the freezer for two to three months. Refrigerate to thaw before reheating.
Put it back in the microwave and reheat it until it’s heated throughout. As an alternative, put the required amount in a saucepan and loosen with one to two tablespoons of water or chicken broth. Heat it over medium heat, stirring from time to time, until it becomes hot.
Alternatively, put it in an ovenproof dish, moisten with 1 to 2 tablespoons of water or broth, cover with foil, and bake at 350°F until heated through.
ONE FINAL NOTE
The whole family will love this comforting dish of Italian sausage tortellini. Choose sweet sausage over spicy Italian sausage if you’re feeding little children. If you prefer something less fattening than pig sausage, you may alternatively use Italian chicken sausage or turkey.
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Italian Sausage Tortellini
Ingredients
- 1 tablespoon Olive Oil
- 1 pound Italian Sausage casings removed and torn into small pieces or use bulk sausage
- 1 Small Onion finely diced
- 3-4 Garlic Cloves minced
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Black Pepper
- 1 24 ounce jar Pasta Sauce meatless variety (use your favorite brand)
- 1 14 ounce can Diced Tomatoes do not drain
- 16 ounces Dry Tortellini cooked to package directions use cheese filled tortellini, spinach and cheese, or your favorite
- Salt for the pasta water
- 3 ounces Fresh Spinach
- Parmesan cheese crushed red pepper, fresh herbs, for serving optional
Instructions
- In a large saucepan or skillet set over medium-high heat, warm the olive oil. Include the sausage. Brown for 4–5 minutes. Use a wooden spoon or spatula to break up the bigger bits and stir often. If preferred, remove extra rendered oil (see cook’s comment).
- After that, reduce the heat to medium and stir in the chopped onions. Cook, stirring often, for 2 minutes.
- Add the pepper, garlic, and Italian spice after that. After one minute, stir often.
- Add the diced tomatoes and spaghetti sauce. Give the sauce a good stir and let it to boil. After that, reduce the heat to medium-low, put a lid on the skillet, and simmer the sauce for half an hour.
- Maintain a simmer in the sauce. Adjust the heat as necessary, stirring from time to time.
- Meanwhile, fill a big saucepan with water and bring it to a boil. Cook the tortellini as directed on the box. Make sure to drain properly.
- A handful of spinach at a time should be added to the sauce. Gently mix until it wilts, and then add one additional handful.
- The cooked tortellini should then be added to the sauce. After giving it a good stir, cover and let it to warm for five minutes.
- If preferred, top with crushed red pepper, minced fresh herbs, and parmesan cheese. For a tasty supper, serve with a side salad and some crusty bread.