Creamy Italian Sausage Tortellini

Instructions

Step 1: Heat the olive oil in a large, deep skillet over medium-high heat. Add the Italian sausage and cook for 5–7 minutes, breaking it into bite-sized crumbles, until browned and cooked through.

Step 2: Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

Step 3: Stir in the tomato paste and cook for 1 minute. Add the marinara sauce, heavy cream, chicken broth, Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper.

Step 4: Stir everything together and bring the sauce to a gentle simmer. Reduce the heat to medium-low and cook for 2–3 minutes so the flavors can combine.

Step 5: Add the refrigerated tortellini directly to the skillet. Stir gently until the pasta is well coated with the creamy sausage sauce.

Step 6: Cover the skillet and simmer for 5–7 minutes, stirring occasionally, until the tortellini is tender. If the sauce becomes too thick, add a small splash of chicken broth.

Step 7: Sprinkle the mozzarella and Parmesan evenly over the tortellini. Cover for another 2–3 minutes, or until the cheese is completely melted. For a browned top like the pictured dish, place the oven-safe skillet under the broiler for 1–2 minutes.

Step 8: Sprinkle with parsley and additional Italian seasoning if desired. Let the tortellini rest for a few minutes before serving so the creamy sauce can thicken slightly.

Storage and Reheating Tips

Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3–4 days.

Reheat individual portions in the microwave in short intervals, stirring between each one. For stovetop reheating, warm gently over medium-low heat. Add a splash of milk, cream, or chicken broth to loosen the sauce as needed.

The tortellini will continue absorbing sauce during storage, so adding a little liquid when reheating helps restore its creamy consistency.