Tomato and Sausage Tortellini

Tomato and Sausage Tortellini Tomato and Sausage Tortellini

You can whip up the sauce for this dish in the time it takes to cook the pasta, making it the perfect mid-week dinner.
By Amber Massey
Tomato and Sausage Tortellini

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tomato and Sausage Tortellini


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amber Massey
  • Total Time: 20 mins
  • Yield: 6 1x

Description

You can whip up the sauce for this dish in the time it takes to cook the pasta, making it the perfect mid-week dinner.


Ingredients

Scale
  • 1 (19 ounce) package frozen cheese tortellini
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1 medium yellow onion, diced
  • 1 (8 ounce) package sliced baby bella mushrooms
  • 2 fully cooked Italian chicken sausage links (3 ounces each), sliced
  • 1 can (14-1/2 ounces) fire roasted diced tomatoes with garlic, undrained
  • 1 (8oz) can tomato sauce
  • 1 package (6 ounces) fresh baby spinach
  • 4 ounces reduced-fat cream cheese
  • 1/2 cup shaved parmesan cheese

Instructions

  1. Cook tortellini according to package directions.
  2. Meanwhile, in a large nonstick skillet coated with cooking spray, heat olive oil. Add in mushrooms and onion and cook 4-5 minutes until onion is golden and the mushrooms begin to brown. Season with salt and pepper. Stir in sliced sausage and cook over medium-high heat 4-5 minutes or until browned. Add tomatoes, tomato sauce, and spinach; cook and stir just until spinach is wilted. Stir in cream cheese until melted.
  3. Drain tortellini; add to sausage mixture. Toss to combine.
  4. Serve with parmesan cheese if desired.
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Main
Add a comment Add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


GET THE PRINT EDITION OF NØRTH



Previous Post
Scottish Oatcakes

Scottish Oatcakes

Next Post
Raspberry Trifle

Raspberry Trifle