This One Pan Tortellini with Sausage is a quick and tasty meal that brings together cheesy tortellini, flavorful sausage, and a mix of fresh veggies all cooked in one single pan. The sausage adds a nice spicy kick while the tortellini stays soft and comfy, making it a perfect dinner for busy weeknights.
I love making this dish because it’s super simple and cleanup is a breeze—just one pan to wash! I usually add a little extra garlic and some fresh herbs to make it feel extra cozy. It’s also fun to toss in whatever veggies you have on hand, like spinach, bell peppers, or mushrooms.
My favorite way to serve this is right out of the pan with a sprinkle of parmesan on top and a side of crusty bread. It’s one of those meals that always brings smiles around the table, and I find myself coming back to this recipe whenever I want something warm, filling, and fuss-free.
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and richness. If you want less spice, choose sweet sausage. For a leaner option, try turkey sausage or plant-based sausage alternatives.
Cheese Tortellini: Refrigerated tortellini cooks quickly and holds sauce well. You can swap in frozen tortellini, but allow a minute or two more cooking. Cheese-filled ravioli can work too.
Marinara Sauce: This forms the base of the dish. Use your favorite jarred sauce or homemade tomato sauce. You can substitute with crushed tomatoes plus herbs for a fresher taste.
Spinach: Fresh spinach adds color and nutrients. Feel free to swap with kale or omit if you prefer. Adding greens late keeps them tender and bright.
Cheese: Mozzarella and Parmesan melt well and add creaminess. Use shredded mozzarella for smooth melting. For a stronger flavor, try Pecorino Romano or Asiago in place of Parmesan.
How Can I Cook Tortellini and Sausage Together in One Pan Without Overcooking?
Cooking tortellini right in the sauce with sausage is easy but needs attention to timing to avoid mushy pasta. Here’s what works best:
- Brown the sausage fully first. This builds great flavor and ensures it’s cooked through.
- Add garlic near the end of sausage cooking to avoid burning it.
- Pour in the sauce and enough water or broth to just cover the tortellini. Too little liquid can make the pasta stick and burn.
- Add the tortellini all at once and gently stir to submerge them evenly.
- Cover the pan so the steam helps cook the pasta evenly.
- Check and stir halfway through cooking to prevent sticking.
- When tortellini are tender but not mushy, add cheese and greens, then cover briefly to melt cheese and wilt spinach.
With these steps, the pasta cooks perfectly with the sausage flavor in one pan—no need to boil pasta separately!
Equipment You’ll Need
- Large skillet with lid – perfect for cooking sausage and simmering tortellini together, plus it traps steam to cook pasta evenly.
- Wooden spoon or silicone spatula – great for breaking up sausage and stirring without scratching your pan.
- Measuring cups – to measure the sauce and water accurately for the perfect sauce-to-pasta ratio.
- Cheese grater – if you use fresh Parmesan or mozzarella blocks for melting on top.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground chicken or turkey to keep it lighter but still flavorful.
- Add sliced mushrooms or bell peppers when cooking sausage for extra veggies and color.
- Stir in sun-dried tomatoes for a tangy burst that complements the tomato sauce well.
- Use a blend of cheeses like fontina or provolone instead of mozzarella for a creamier, richer melt.
One Pan Tortellini with Sausage
Ingredients You’ll Need:
- 1 lb Italian sausage (sweet or spicy), casings removed
- 1 (20 oz) package refrigerated cheese tortellini
- 1 cup marinara sauce (or tomato basil pasta sauce)
- 1 cup water or chicken broth
- 2 cups fresh spinach leaves (optional)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh basil leaves, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and roughly 15 minutes to cook, making the total time around 25 minutes. It’s quick enough for a satisfying weeknight meal without a long wait!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook for 5 to 7 minutes until it’s browned and cooked through.
2. Add Garlic and Sauce:
Stir in the minced garlic and cook for about 1 minute until fragrant. Then pour in the marinara sauce and water (or chicken broth). Stir everything to combine and bring the mixture to a gentle boil.
3. Cook the Tortellini:
Add the uncooked tortellini to the pan. Stir gently to make sure the pasta is mostly submerged in the liquid. Lower the heat to medium-low and cover the skillet. Let it simmer for 5 to 7 minutes, stirring occasionally, until the tortellini are tender and most of the liquid is absorbed.
4. Add Spinach and Cheese:
For a pop of green, stir in fresh spinach leaves and cook for 1 to 2 minutes until wilted. Sprinkle mozzarella and Parmesan cheeses evenly on top, cover the pan again, and cook for another 2 minutes or until the cheese melts nicely.
5. Season and Serve:
Taste the dish and add salt and pepper as needed. Garnish with chopped fresh basil to brighten up the flavor, then serve warm. Enjoy your easy, delicious one pan meal!
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes! If using frozen tortellini, add an extra 2-3 minutes to the cooking time and make sure the tortellini are fully thawed or there’s enough liquid to cook them evenly.
What Can I Substitute for Italian Sausage?
Ground turkey, chicken, or even a plant-based sausage work well as substitutes. Just adjust cooking times to ensure the meat is fully cooked.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or broth if it feels dry.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the entire dish, then cool and refrigerate. Reheat on the stove over low heat, stirring occasionally, until warmed through. Freshen up with a little extra sauce or broth if needed.
