Italian Sausage Tortellini

Having a baby has made me 100 times more appreciative of quick meals. If I can make a tasty dinner with less than 30 minutes of hands-on prep, that recipe will have a place in my recipe box (and busy mom heart) for life. (Also, when am I supposed to stop calling Wendy a baby? She’s older than a year….but younger than 2…Buuuuut then again she’s always going to be MY baby, you know? Hm…).

BUT quick meals=the best.

In fact, if you have any faves in your repertoire, please send them my way, thank you very much, because I don’t think there’s such a thing as having too many delicious, quick, easy recipes.

Which is why I’m sharing one of our favorites with you today!

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I got this recipe from Kevin and Amanda which, if you haven’t, you really should check out that blog (but, then again, maybe you shouldn’t because (for me, anyway) it can easily turn into a webosphere black hole of gorgeous photos, luxurious vacations, and tantalizing recipes). But every recipe I’ve tried of theirs is totally spot on.

This particular recipe is incredible and a total fave in our house because:

  • It’s all made in one pan
  • I usually have everything on hand to make it
  • It’s totally delicious
  • It takes about 30 minutes from start to finish
  • It has tomatoes and spinach which, you know, make it full meal, right?

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The sauce is really just a light coating but that’s perfectly fine (even by me, who is wild for sauces) because there are so many other delicious flavors going on. Everyone I’ve made this for has loved it. It’s one of those meals that gives me rage blackout when Ben takes all the leftovers for lunch the next day so I end up having to eat a quesadilla. Whomp, whomp.

Make it soon! Your stomach won’t regret it and you’ll love how quick it is! Here’s the recipe:

Italian Sausage Tortellini

1 tablespoon olive oil
1 cups diced onions
1 lb mild Italian sausage
2-3 cloves garlic, minced
3/4 cup chicken broth
1 (14.5 ounce) can petite diced tomatoes
1/2 cup regular or heavy cream
9 ounces tortellini (fresh or frozen)
salt and pepper to taste
2 cups fresh baby spinach, loosely packed

In a large skillet, heat olive oil over medium heat. Add onion, sausage and garlic. Cook (and crumble sausage as you stir) until the sausage is cooked through. Add the broth, tomatoes, cream and tortellini and bring to a boil. Once it’s boiling, cover and reduce heat to a simmer. Simmer about 15 minutes (or until the tortellini is tender and heated through). Season to taste with salt and pepper. Add the spinach and let cook until it’s wilted. Turn off heat and serve.

Note: This recipe is only slightly modified (I’ve reduced the onions) from the original. The only change I occasionally make is to add some red pepper flakes if you like a little bit of heat.

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