
A comforting, speedy one-pan dinner with savory Italian sausage, creamy tomato sauce, and pillowy cheese tortellini—ready in about 30 minutes and perfect for weeknights.

This One Pot Sausage and Tortellini dish became a weekday staple the first week I tried it. I remember coming home on a rainy evening with little time and fewer groceries, and this recipe rescued dinner with familiar pantry ingredients. The marriage of gently spiced mild Italian sausage and a rich cream-tomato base that clings to each cheese-filled tortellini is what keeps my family asking for this on the menu rotation. It is simple, fast, and comforting without being heavy handed.
I discovered the method by combining a store-bought refrigerated tortellini with pantry staples and treating the final simmer like a risotto finish: the pasta cooks right in the sauce and concentrates the flavors. Texturally, you get crisped browned bits of sausage, softened translucent onions, and tender pillowy pasta in a glossy, slightly reduced sauce. We often serve it with extra basil and a generous shower of grated Parmesan. The first time I served it to guests they asked for seconds and took the leftovers home as well.
In my kitchen this dish doubles as both a quick family meal and an impressive last-minute dinner for friends. The technique of simmering the tortellini in the sauce concentrates flavors and creates a cohesive plate that tastes like you spent a lot more time on it than you actually did.
My favorite aspect is how quickly the flavors develop. Browning the sausage well and letting the sauce reduce for just a few minutes transforms simple ingredients into a deeply satisfying plate. I often double the basil garnish when serving guests because the fresh herb brightens every bite.
Allow the dish to cool slightly before storing to prevent condensation and sogginess. Transfer to airtight containers and refrigerate for up to four days. For longer storage, portion into freezer-safe containers or heavy-duty freezer bags and freeze for up to three months. When reheating, thaw in the refrigerator overnight if frozen, then reheat gently on the stove over low heat with a splash of chicken broth or cream to revive the sauce. Microwaving works for single portions; stir halfway through to distribute heat evenly.
To make this lighter, substitute 1 cup half-and-half or whole milk for the heavy cream; expect a thinner sauce that will benefit from a slightly longer reduction. Swap chicken broth for vegetable broth to make it pork-free and use turkey Italian sausage. Use spinach or mushroom-filled tortellini for variety. For a spicy kick, use hot Italian sausage or add 1/4 teaspoon red pepper flakes while simmering. Gluten-free tortellini can be used but may alter texture and cooking time; follow package instructions and add to the sauce when there is enough liquid to cook them through.
Serve alongside a crisp green salad with a lemon vinaigrette to cut through the richness. Garlic bread or a warm baguette is ideal for sopping up the sauce. For a lighter plate, pair a small portion with roasted vegetables such as broccoli or asparagus. Garnish with extra torn basil leaves and a generous sprinkle of grated Parmesan or Pecorino Romano. For a family-style presentation, serve directly from the skillet and let guests add their preferred toppings.
This dish sits in the Italian-American tradition of combining cured or seasoned meats with fresh pasta and a creamy tomato sauce. While not a classical Italian preparation, it draws on familiar elements: fire-roasted tomatoes evoke rustic cooking, and cheese-filled tortellini nod to northern Italian filled pastas. The one-pot approach is modern comfort cooking—practical, efficient, and designed for busy households while keeping bold, homey flavors.
In summer, swap canned tomatoes for 2 cups of fresh diced tomatoes and finish with extra basil for brightness. In winter, add 1 cup baby spinach or chopped kale in the final minute of cooking for color and nutrients. For holiday gatherings, use a blend of spicy and mild sausage to introduce complexity and serve with a side of roasted winter root vegetables.
Brown the sausage and caramelize the onions ahead of time and refrigerate. When ready to serve, reheat the base, add the tomatoes, cream, broth, and tortellini, and simmer until the pasta is cooked. This reduces active evening time to about 10 minutes. Portion into single servings for lunches and include a small container of fresh basil to add immediately after reheating to preserve herbaceous flavor.
This one-pan meal embodies the joy of practical, delicious cooking. It requires minimal hands-on time, uses everyday ingredients, and consistently delivers on comfort and flavor. I encourage you to make it your own by experimenting with sausage varieties, herbs, and accompaniments—then invite someone over to share it.
Brown the sausage until it has deep golden edges to maximize flavor; do not rush this step.
If the sauce reduces too quickly before the tortellini is cooked, add small amounts of chicken broth until the pasta is tender.
Use refrigerated tortellini for the quickest cooking time and best texture in one-pot preparations.
Cool completely before freezing to minimize ice crystals and maintain texture when reheated.
This nourishing one pot sausage and tortellini recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This One Pot Sausage and Tortellini recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground mild Italian sausage and cook, breaking into pieces, until browned and crumbled, about 5 to 8 minutes. Drain excess grease and reduce heat to medium.
Add 1 small diced yellow onion and 2 cloves minced garlic. Cook, stirring occasionally, until the onion becomes translucent and soft, about 3 to 4 minutes.
Stir in the 14.5 ounce can fire-roasted diced tomatoes with juices, 1 cup heavy whipping cream, 1/2 cup chicken broth, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the 9 ounce package refrigerated cheese tortellini. Mix gently to combine and coat each piece.
Bring to a gentle simmer over medium heat and cook uncovered, stirring occasionally, until the sauce has reduced and the tortellini is cooked through, about 5 to 7 minutes. Add a splash of broth if the sauce reduces too fast before the pasta is tender.
Remove from heat and let rest for a minute. Serve topped with 1/4 cup chopped basil and 1/4 cup shredded Parmesan cheese. Adjust seasoning to taste and enjoy.
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This recipe looks amazing! Can't wait to try it.
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