Italian Sausage and Tomato Skillet Tortellini
The key advantages to preparing this amazing meal in a single skillet include super easy clean-up and a wonderful integration of flavors by preparing everything including the tortellini in the same skillet. Be sure to pay close attention to the cooking time for the brand of tortellini you purchased to avoid over cooking. Use the lowest al dente cook time for your brand.
Servings: 4
Equipment
- Large Skillet
Ingredients
- 2 T. Extra Virgin Olive Oil
- 1 Medium Onion, diced
- 2 Medium Garlic Cloves, minced
- 1/2 Italian Sausages, casings removed
- 2 c. Cherry Tomatoes, halved
- 3 c. Marinara Sauce
- 1 c. Beef Broth, preferably low sodium
- 12 oz. Frozen Tortellini, not thawed
- 3 c. Baby Spinach
- 1/4 c. Heavy Cream
- 1/2 c. Parmesan Cheese, freshly grated
- 1/4 c. Fresh Basil Leaves, roughly chopped (plus more garnish)
- Sea Salt and Black Pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté 2-3 minutes or until the onion and garlic begin to soften and become fragrant. Season to taste with salt and pepper.
- Add the Italian sausages to the skillet breaking them apart with a wooden spoon. Cook until the sausages are browned and mostly cooked through, approximately 4-5 minutes.
- Add sliced cherry tomatoes, marinara sauce, and beef broth.
- Increase the heat to medium-high and bring the mixture to a boil. Add the frozen tortellini and cover with a lid. Reduce heat to medium and cook to the lowest time on package instruction for al dente, usually around 6-8 minutes.
- Uncover and stir in the baby spinach and heavy cream.
- Continue cooking for 1-2 minutes or just until the spinach wilts.
- Remove from heat. Taste and adjust seasoning with additional salt and pepper as desired, remembering that the parmesan will add saltiness to this dish.
- Stir in the parmesan and fresh basil.
- Serve immediately with a beautiful garden salad and bread sticks.
- Enjoy!
Notes
Tip: To easily cut cherry tomatoes in half, place tomatoes between two deli lids and press down with the palm of one hand and slice all of the tomatoes at the same time with a serrated bread knife in between the two lids. Works like a charm.
