Description
This One-Pan Tortellini and Sausage Skillet Dinner is a quick and flavorful meal perfect for busy weeknights. Tender cheese tortellini cooks in a savory sausage and broth mixture, enhanced by fresh spinach, garlic, onion, and a bright hint of lemon. Finished with grated Pecorino Romano cheese, this hearty yet easy skillet dish brings comfort and zest to your table in just 20 minutes.
Ingredients
Scale
Skillet Ingredients
- 20 oz fresh cheese tortellini
- 1 lb ground mild Italian sausage
- 2 tablespoons olive oil
- 1/2 red onion, diced
- 2 large garlic cloves, minced
- 4 cups baby spinach, ribboned or torn
- 1 cup chicken broth, more if needed
- Pinch of sea salt
- Cracked black pepper, to taste
- 1/4 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
- 1 lemon, zested and juiced
Instructions
- Heat the oil: In a large skillet, warm the olive oil over medium-high heat. Add the diced red onion and sauté for about two minutes until softened and fragrant.
- Cook the sausage and garlic: Add the ground mild Italian sausage to the skillet and cook for about 5 minutes, breaking it apart with a spatula, until mostly browned. Then add the minced garlic and cook for an additional minute until fragrant.
- Simmer and cook tortellini: Pour in the chicken broth and stir in the fresh cheese tortellini, gently nesting them into the sausage mixture. Bring the broth to a gentle simmer, cover the skillet with a lid, and cook for 4 minutes or according to package instructions until the tortellini are tender.
- Add spinach and cheese: Remove the lid and stir in the baby spinach, then sprinkle the grated Pecorino Romano cheese and lemon zest over the top. Cook uncovered for 1 to 2 minutes until the spinach wilts.
- Finish and serve: Remove the skillet from heat, squeeze fresh lemon juice over the dish, season with cracked black pepper, and add extra cheese if desired. Serve immediately while hot for a delicious, hearty meal.
Notes
- You can substitute mild Italian sausage with spicy Italian sausage if you prefer a bit of heat.
- If the mixture looks dry while cooking the tortellini, add additional chicken broth, a few tablespoons at a time.
- Fresh cheese tortellini is preferred for quick cooking, but frozen tortellini can also be used—just adjust cooking time accordingly.
- For a vegetarian version, replace the sausage with plant-based sausage and use vegetable broth instead of chicken broth.
- Leftovers keep well refrigerated for 2 days and can be reheated on the stovetop or in the microwave.
