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

This Italian sausage tortellini skillet with mushrooms and spinach in a creamy tomato sauce 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. This easy skillet meal was easy to make, used up ingredients I had on hand, and made my entire family happy– love that kind of recipe! I paired this easy tortellini recipe with a simple salad and some crusty bread loaded with roasted garlic.

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

Ingredients:

• 1 tbsp olive oil
• 1 tbsp butter
• ½ yellow onion, diced
• 7 button mushrooms, sliced
• Pinch of crushed red pepper flakes, to taste
• 2 cloves of garlic, minced
• ½ cup chicken broth
• 1 (24-oz) jar of marinara sauce or homemade marinara
• ½ cup heavy cream
• Season with sea salt and freshly cracked pepper, to taste
• 1 (20-oz) package of Italian sausage tortellini (or flavor of your choice)
• 1 cup baby spinach
• Fresh basil, chopped
• Parmesan, shaved

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

Heat the oil and butter in a 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.