Instructions
Step 1: Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Drain and set aside.
Step 2: Heat the olive oil in a large skillet over medium heat.
Step 3: Add the Italian sausage and cook until browned and fully cooked.
Step 4: Stir in the minced garlic and cook for 1 minute until fragrant.
Step 5: Reduce the heat to low and pour in the heavy cream and tomato sauce.
Step 6: Add the grated Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes. Stir until smooth and creamy.
Step 7: Mix in the fresh spinach and chopped sun-dried tomatoes, cooking until the spinach wilts.
Step 8: Add the cooked tortellini to the skillet and toss until fully coated in the creamy sauce.
Step 9: Garnish with extra Parmesan cheese before serving.
Storage and Reheating Tips
Store leftover Creamy Tortellini Sausage Pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of cream or milk to keep the sauce creamy.
Freezing is not recommended because the cream sauce may separate after thawing.
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