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I love an easy one-pan meal during the week! This creamy pesto and sausage tortellini is packed with flavor from the Italian sausage, aromatic garlic, and a medley of dried herbs. The cheese tortellini cooks right in the rich sauce made with pesto, chicken broth, and heavy cream, making it silky and indulgent. Fresh spinach adds a pop of color and freshness, while parmesan cheese and parsley bring it all together. Perfect for a quick...
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Heat a large pan over medium heat.
Brown the ground Italian sausage until no longer pink.
Mix in the diced onions, garlic, dried basil, dried oregano, dried parsley, salt, and pepper, and sauté until the onions are translucent.
Stir in the pesto, chicken broth, heavy whipping cream, and cheese tortellini, and cover with a lid.
Simmer for about 10 minutes until the tortellini is cooked through.
Add parmesan cheese and chopped spinach, and heat until the spinach is wilted.
Top with fresh parsley before serving.
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You can substitute ground Italian sausage with ground turkey or chicken for a lighter option.
If you prefer a thicker sauce, reduce the amount of chicken broth slightly.
Use freshly grated parmesan cheese for the best flavor.
Can I use frozen tortellini?
Yes, frozen tortellini works well in this recipe. Just adjust the cooking time slightly to ensure it's cooked through.
Can I make this dish vegetarian?
Yes, you can omit the sausage and use vegetable broth instead of chicken broth.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I use a different type of pasta?
Yes, you can substitute tortellini with ravioli or even regular pasta, but adjust the cooking time accordingly.
What can I serve with this dish?
Serve it with a side of garlic bread or a simple green salad for a complete meal.
