Description
This one-pan tortellini and sausage skillet dinner is a quick, flavorful meal perfect for busy weeknights. Combining savory Italian sausage, fresh cheese tortellini, and vibrant baby spinach, all cooked together in a single skillet with olive oil, garlic, and zesty lemon, it offers a comforting yet fresh dish ready in just 20 minutes.
Ingredients
Scale
Meat and Cheese
- 1 lb ground mild Italian sausage
- 20 oz fresh cheese tortellini
- 1/4 cup freshly grated Pecorino Romano or Parmigiano-Reggiano
Vegetables and Aromatics
- 1/2 red onion, diced
- 2 large garlic cloves, minced
- 4 cups baby spinach, ribboned or torn
- 1 lemon, zested and juiced
Liquids and Oils
- 2 TBSP olive oil
- 1 cup chicken broth, more if needed
Seasonings
- Pinch of sea salt
- Cracked black pepper
Instructions
- Heat the oil: In a large skillet, warm the olive oil over medium-high heat until hot but not smoking. This creates the perfect base to sauté your aromatics.
- Sauté the onions: Add the diced red onion to the skillet and cook for about two minutes, stirring occasionally, until softened and fragrant, which will build flavor for the dish.
- Cook the sausage and garlic: Add the ground mild Italian sausage to the skillet. Break it apart with a spatula and cook for approximately 5 minutes until mostly browned. Stir in the minced garlic and continue cooking for an additional minute until the garlic is fragrant but not burnt.
- Simmer and cook tortellini: Pour in the chicken broth and stir to combine. Nestle the fresh cheese tortellini into the sausage mixture. Bring the liquid to a gentle simmer, then cover the skillet and cook for 4 minutes, or according to the tortellini package instructions, until the pasta is tender.
- Add spinach and cheese: Remove the lid and stir in the baby spinach along with the grated Pecorino Romano or Parmigiano-Reggiano cheese and lemon zest. Cook uncovered for 1 to 2 minutes until the spinach wilts and the cheese melts slightly, infusing the dish with fresh flavor.
- Finish and serve: Take the skillet off the heat. Squeeze fresh lemon juice over the entire dish, season with cracked black pepper and a pinch of salt to taste. Add extra cheese if desired and serve immediately while hot for best flavor and texture.
Notes
- You can use spicy Italian sausage instead of mild for a bit more heat.
- If the skillet gets too dry while cooking, add extra chicken broth a little at a time.
- Fresh tortellini cooks quickly; adjust cooking time accordingly if using frozen or dried varieties.
- For a vegetarian version, substitute sausage with plant-based sausage and use vegetable broth instead of chicken broth.
- Leftovers keep well in the refrigerator for up to 2 days and can be reheated gently on the stovetop or microwave.
