Skillet Tuscan Tortellini

Skillet Tuscan Tortellini

Recipe by JanCCourse: Main Dish, DinnerCuisine: Italian


Prep time


Cooking time




  • 1/2 cup chicken broth (or vegetable broth)

  • 1 lb bulk Italian sausage (no casings)

  • 1 (14oz) can Italian diced tomatoes, with juices

  • 1 green bell pepper, seeded and chopped

  • 1 1/2 cups Bertolli pasta sauce

  • 1/2 cup half and half

  • 1 small onion, chopped

  • 4 cloves garlic, chopped

  • 19 oz frozen cheese tortellini

  • 3 cups baby spinach, torn to bite size

  • freshly ground black pepper

  • freshly shaved/shredded Parmesan cheese

  • 2 tb olive oil


  • In a very large skillet over medium heat, heat oil. Once oil is hot, add bell pepper, onion, and garlic. Stir constantly until fragrant, 30 seconds. Push mixture to the edges of pan and add sausage into the center of pan. Cook and break up sausage; once it’s half-cooked, stir together with the vegetable mixture and continue cooking until browned.
  • Add pasta sauce, tomatoes with juices, chicken or veggie broth, and half/half. Stir and bring to a simmer. Add frozen tortellini, stirring to submerge tortellini in the sauce. Cover and simmer until tender, for about 7-8 minutes. Turn off the heat. Add spinach and stir just until wilted. Add 1/4 tsp freshly ground black pepper (or to taste.) Serve immediately with freshly shaved/shredded Parmesan cheese. Enjoy!
Skillet Tuscan Tortellini
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