Italian Sausage Tortellini Skillet with Mushrooms and Spinach in a Creamy Tomato Sauce
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!
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.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- ½ sweet yellow onion, diced
- 6-7 button mushrooms, sliced
- Pinch of crushed red pepper flakes
- 2 cloves of garlic, minced
- ½ cup chicken broth
- 1 24 oz jar of marinara sauce
- ½ 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.
Such a fantastic meal and so easy and quick to prepare too.
This dish looks great and has me craving Italian – I like that it’s one pot
This looks like a hearty and delicious pasta dish. I bet it was a big hit.
Now if only we could buy Italian sausage in France!!!! Have a good day Diane
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.