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Tuscan Tortellini with Italian Sausage & Sun-Dried Tomatoes

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This Tuscan tortellini recipe features cheesy tortellini, smoky Italian sausage, sun-dried tomatoes, and baby spinach in a creamy sauce. It’s a quick, hearty, and flavorful Italian-inspired dinner perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 18 oz fresh cheese tortellini (about 5 cups)
  • 1 lb Italian sausage (spicy or mild, casings removed)
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and thinly sliced
  • 3 cups baby spinach, roughly chopped
  • 1 cup heavy cream
  • 3/4 cup chicken broth (low-sodium preferred)
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 tsp red pepper flakes (optional)
  • Kosher salt & black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions (usually 3-4 minutes) until just al dente. Drain and set aside, reserving about 1/2 cup pasta water.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add Italian sausage, breaking it up with a spoon, and cook for 5-6 minutes until browned and cooked through. Remove sausage with a slotted spoon and set aside, leaving oil in the pan.
  3. Reduce heat to medium. Add diced onion and cook for 2-3 minutes until translucent. Stir in minced garlic and red pepper flakes (if using), sautéing for 30 seconds until fragrant.
  4. Stir in sun-dried tomatoes and cook for 1-2 minutes to soften.
  5. Pour in chicken broth, scraping up any brown bits from the pan. Let simmer for 2 minutes.
  6. Reduce heat to low and add heavy cream, stirring gently to combine.
  7. Return sausage to the pan. Add cooked tortellini and chopped spinach. Toss to coat everything in the sauce. Simmer for 2-3 minutes until spinach wilts and everything is heated through. Add reserved pasta water as needed to loosen the sauce.
  8. Turn off heat. Stir in grated Parmesan cheese. Taste and season with salt and pepper as needed.
  9. Serve in bowls, topped with extra Parmesan and red pepper flakes if desired. Garnish with fresh basil or a drizzle of sun-dried tomato oil if you like.

Notes

For a vegetarian version, skip the sausage and use mushrooms or white beans. Use gluten-free tortellini for a GF option. Don’t overcook the tortellini; it will finish in the sauce. Save some pasta water to adjust sauce consistency. If using dry-packed sun-dried tomatoes, soak in hot water before using. The sauce thickens as it cools—add extra broth or cream if needed. Leftovers keep well and can be frozen.

Nutrition

Keywords: Tuscan tortellini, Italian sausage pasta, creamy tortellini, sun-dried tomato pasta, easy Italian dinner, weeknight pasta, spinach tortellini, comfort food, one pan pasta, family dinner

Find it online: https://atomicbite.com/tuscan-tortellini-recipe-easy-italian-sausage-pasta-perfect-for-dinner/