This Cheese Tortellini and Sausage Skillet has been my go-to weeknight rescue for years—fast enough for a busy evening, comforting enough to feel like a treat. I first put this together on a rainy Thursday when the pantry and refrigerator were sparse: a package of refrigerated tortellini, a pound of sausage, a jar of marinara and a bag of spinach. Within 30 minutes the house smelled like Sunday dinner and everyone asked for seconds. The combination of caramelized sausage, pillowy cheese-filled pasta, and melted mozzarella creates a lovely contrast of savory fat, creamy cheese, tangy tomato, and a bright pop from the spinach.

What makes this skillet special is the balance of ease and depth. Browning the sausage properly—letting it render some of its fat and develop golden-brown bits—adds both texture and flavor to the sauce. The refrigerated tortellini cooks quickly in the simmering sauce and broth, absorbing savory juices so every bite is cohesive. This dish is one of those recipes that feels restaurant-quality but requires minimal hands-on time, which is why it’s become a staple before sports practices, late meetings, or when friends drop by unexpectedly.

Ingredients

• Cooking oil: 1 tablespoon of a neutral oil such as vegetable or canola. Use a high-smoke-point oil to get a good sear on the meat without burning—olive oil is fine if you keep the heat moderate.
• Italian sausage: 1 pound, bulk or casings removed. I prefer a mild or sweet sausage for family dinners, but spicy works well if you like heat. Look for fresh sausage from the meat counter for the best texture.
• Yellow onion: 1 small, diced. Yellow onions give a slightly sweet base when sautéed; dice uniformly so they cook evenly and become translucent.
• Garlic: 2 cloves, minced. Fresh garlic brightens the sauce—add it after the onion has softened to avoid burning and developing bitterness.
• Seasonings: 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon freshly cracked black pepper. These simple seasonings build a layered savory profile without needing extra herbs.
• Marinara sauce: 1 1/2 cups. Choose a good-quality jarred sauce like Rao’s or a robust supermarket brand; a thicker sauce will cling to the pasta better.
• Chicken broth: 1 cup. Low-sodium broth is best so you can control seasoning; it thins the sauce just enough for the tortellini to cook through.
• Cheese tortellini: 10 ounces refrigerated. Fresh or refrigerated tortellini cooks quickly—no pre-boiling needed when simmered in the sauce.
• Spinach: 2 cups fresh, packed. Baby or regular spinach wilts quickly and adds freshness; fold it in at the end to preserve color and nutrients.
• Mozzarella: 1/2 cup shredded. Use whole-milk mozzarella for the best melt and flavor; part-skim will work when you want to trim fat.

Instructions

Heat and brown the sausage: Warm a large, heavy skillet over medium heat and add 1 tablespoon of cooking oil. Add 1 pound of Italian sausage, breaking it up with a spatula. Cook until no pink remains and the meat has developed deep golden-brown bits, about 6 to 8 minutes. Browning adds Maillard flavors that will season the sauce—don’t rush this step; allow pockets of caramelization to form. Sauté onion and garlic: Push the sausage to one side or lift it with a slotted spoon; add the diced small yellow onion to the rendered fat and sauté until translucent, about 3 to 4 minutes. Add 2 cloves minced garlic and cook for 30 to 45 seconds until fragrant. If the skillet looks dry, add a splash of the chicken broth to deglaze and scrape up the browned bits. Add seasonings and liquids: Stir in 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, and 1/4 teaspoon cracked black pepper. Pour in 1 1/2 cups marinara sauce and 1 cup chicken broth, stirring to combine with the meat and aromatics. Bring the mixture to a gentle simmer so flavors meld and the sauce slightly reduces. Cook the tortellini in the sauce: Add 10 ounces refrigerated cheese tortellini directly into the simmering sauce. Stir to submerge the pasta, then cover partially and simmer for 5 to 6 minutes, stirring occasionally, until the tortellini are tender and have absorbed some sauce. Taste and adjust salt—fresh tortellini cooks quickly so don’t overcook or it will become mushy. Wilt the spinach: Stir in 2 cups fresh spinach and fold until wilted, 1 to 2 minutes. The residual heat will soften the leaves without turning them gray. If you prefer more vibrant greens, remove the skillet from heat and fold in the spinach immediately. Finish with cheese and serve: Sprinkle 1/2 cup shredded mozzarella evenly over the skillet and cover briefly until the cheese melts, about 2 minutes. Serve hot straight from the pan with garlic bread and an extra grind of black pepper or a pinch of red pepper flakes for heat.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. To freeze, portion into freezer-safe containers, leaving a little headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating to retain texture. Reheat on the stovetop over medium-low heat with a splash of chicken broth to loosen the sauce, stirring gently to prevent the tortellini from breaking apart. For oven reheating, place in a shallow baking dish, cover with foil and bake at 350°F for 15 to 20 minutes until heated through.

Ingredient Substitutions

Swap the Italian sausage for ground turkey or chicken to reduce fat, or use plant-based sausage for a vegetarian option—adjust salt to taste. If you need gluten-free, replace refrigerated tortellini with a certified gluten-free fresh pasta or use filled gluten-free ravioli, noting they may need slightly different cook times. Use marinara alternatives: crushed tomatoes plus a teaspoon of sugar and a splash of balsamic can brighten a plain tomato sauce. For a dairy-free finish, omit mozzarella and stir in a couple of tablespoons of nutritional yeast or a dairy-free shredded cheese.

Serving Suggestions

Serve this skillet with thick slices of garlic bread or a crisp green salad to balance the richness. A simple arugula salad dressed with lemon and olive oil provides a peppery counterpoint. For a heartier meal, top with freshly grated Parmesan and a drizzle of extra-virgin olive oil. Garnish with torn basil leaves in summer to add an aromatic lift. This skillet is also great for family-style serving—place it in the center of the table and let everyone help themselves.

Cultural Background

While filled pastas like tortellini hail from Italy—especially Emilia-Romagna—this skillet is an Italian-American hybrid that emphasizes convenience and bold flavor. Incorporating sausage into tomato-based pasta dishes is a common home-cooking approach across Italy’s regions, adapted in the United States with jarred sauces and quick-cooking refrigerated pasta. The result is an approachable, modern interpretation that keeps the spirit of Italian comfort food while fitting into contemporary weeknight schedules.

Seasonal Adaptations

In spring and summer, swap spinach for a handful of fresh basil and roasted cherry tomatoes for brightness. In fall, fold in sautéed mushrooms, diced roasted butternut squash, or kale for a heartier texture. During winter holidays, use fennel-seed Italian sausage for a fragrant twist and add a sprinkle of crushed red pepper for warmth. These small swaps let you tailor the skillet to seasonal produce and holiday palettes.

Meal Prep Tips

Double the recipe and divide into individual meal prep containers for easy lunches. Store sauce and tortellini together for best flavor; separate a small container of fresh spinach if you prefer to add it right before reheating to preserve color. Label containers with the date and reheat with a splash of broth to refresh the texture. This dish also freezes well—portion into single-serve containers for grab-and-go dinners during a busy week.

This skillet is a testament to how simple ingredients handled with care can produce a deeply satisfying meal. Whether you’re feeding a family, packing lunches, or hosting friends, it’s easy, reliable, and comforting—so make it your own, tweak the seasonings, and enjoy the rewards of a delicious one-pan dinner.