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Italian Sausage Tortellini Skillet with Mushrooms and Spinach in a Creamy Tomato Sauce

fortheloveofcooking.net@gmail.com

This was such a delicious meal and I loved that it consisted of stuff from my pantry & refrigerator and was cooked and on the table within 30 minutes.  The Italian sausage tortellini was wonderful in this dish and the creamy tomato sauce made it all extra special. I did a quick saute of the onions and mushrooms before simmering the rest of the ingredients together until the tortellini were tender. Next, I added some fresh spinach right at the end of cooking and served this tortellini skillet topped with freshly chopped basil and shaved Parmesan along with a green salad and some crusty bread. The whole meal was easy to make, used up ingredients I had on hand, and made my entire family happy – I love that kind of recipe!

Italian Sausage Tortellini Skillet with Mushrooms and Spinach in a Creamy Tomato Sauce

How to Make Italian Sausage Tortellini Skillet with Mushrooms and Spinach in a Creamy Tomato Sauce

Heat the oil and butter n a very large skillet over medium heat. Add the onions and cook, stirring often, for 3 minutes. Add the mushrooms and crushed red pepper flakes then cook, stirring occasionally, for 4-5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth and scrape up all bits from the bottom of the pan. Add the jar of marinara sauce and the heavy cream; mix until well combined. Taste then season with sea salt and freshly cracked pepper, to taste.  Nestle the tortellini in the sauce so they are submerged. Cover with a lid and cook for 9-11 minutes, or until the tortellini are tender and cooked through. Remove the lid and add the baby spinach; stir until combined.

Serve immediately with freshly chopped basil and shaved parmesan on top. Enjoy.

Italian Sausage Tortellini Skillet with Mushrooms and Spinach in a Creamy Tomato Sauce

fortheloveofcooking.net@gmail.com

Italian Sausage Tortellini Skillet with Mushrooms and Spinach in a Creamy Tomato Sauce

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main
Cuisine: Italian
Author: Pam - For the Love of Cooking

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 sweet yellow onion, diced
  • 6-7 button mushrooms, sliced
  • Pinch of crushed red pepper flakes
  • 2 cloves of garlic, minced
  • 1/2 cup chicken broth
  • 1 24 oz jar of marinara sauce
  • 1/2 cup heavy cream
  • Season with sea salt and freshly cracked pepper, to taste
  • 1 (20 oz) package of Italian sausage tortellini
  • 1 cup baby spinach
  • Fresh basil, chopped
  • Parmesan, shaved

Instructions

  • Heat the oil and butter n a very large skillet over medium heat. 
  • Add the onions and cook, stirring often, for 3 minutes. 
  • Add the mushrooms and crushed red pepper flakes then cook, stirring occasionally, for 4-5 minutes. 
  • Add the minced garlic and cook, stirring constantly, for 1 minute. 
  • Add the chicken broth and scrape up all bits from the bottom of the pan. 
  • Add the jar of marinara sauce and the heavy cream; mix until well combined. Taste then season with sea salt and freshly cracked pepper, to taste.  
  • Nestle the tortellini in the sauce so they are submerged. 
  • Cover with a lid and cook for 9-11 minutes, or until the tortellini are tender and cooked through. 
  • Remove the lid and add the baby spinach; stir until combined.
  • Serve immediately with freshly chopped basil and shaved parmesan on top. Enjoy.
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5 Comments

  1. This dish looks great and has me craving Italian – I like that it’s one pot

  2. Now if only we could buy Italian sausage in France!!!! Have a good day Diane

  3. Julie Hordyk says:

    4 stars
    Made this for dinner last night….it was conveniently simple and relatively quick. I swapped out half and half for the heavy cream to appease my conscience, and didn’t think the dish suffered at all! I also used an entire container of shitake mushrooms and about twice as much spinach as called for, just to add a little more veggie content to the dish. I put one portion in the freezer and I’m hoping it freezes well…if it does, that’s jut an added bonus! Not a stunning dinner, but a tasty, fresh and reasonably healthy one! It was very nice with a kale salad.