A quick and comforting one-pan meal featuring tender cheese tortellini, savory Italian turkey sausage, and a rich creamy sauce with spinach and sun-dried tomatoes.
1 tablespoon olive oil
12 ounces Italian turkey sausage, casings removed
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes
1 cup low-sodium chicken broth
1 cup heavy cream
9 ounces refrigerated cheese tortellini
3 cups fresh baby spinach
1/2 cup grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh basil
Heat olive oil in a large skillet over medium heat.
Add Italian turkey sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Add minced garlic, chopped sun-dried tomatoes, dried Italian seasoning, and crushed red pepper flakes to the skillet. Cook for 1-2 minutes until fragrant.
Pour in chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
Add the cheese tortellini to the skillet, stirring gently to submerge them in the sauce.
Cover and cook for 5-7 minutes, stirring occasionally, until the tortellini are tender and cooked through.
Stir in fresh baby spinach and cook until wilted, about 2 minutes.
Remove the skillet from heat and stir in grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
Garnish with chopped fresh basil before serving.