Tomato and Sausage Tortellini
- 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
- 1 (19 oz / 540 g) package frozen cheese tortellini
- 1 tbsp (15 ml) olive oil
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 1 medium yellow onion, diced
- 1 (8 oz / 225 g) package sliced baby bella mushrooms
- 2 fully cooked Italian chicken sausage links (3 oz / 85 g each), sliced
- 1 can (14-1/2 oz / 410 g) fire roasted diced tomatoes with garlic, undrained
- 1 (8oz / 225 g) can tomato sauce
- 1 package (6 oz / 170 g) fresh baby spinach
- 4 oz (115 g) reduced-fat cream cheese
- 1/2 cup (120 ml) shaved parmesan cheese
Instructions
- Cook tortellini according to package directions.
- 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.
- Drain tortellini; add to sausage mixture. Toss to combine.
- Serve with parmesan cheese if desired.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
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Frequently Asked Questions
Why does the recipe use fire-roasted diced tomatoes with garlic rather than plain canned tomatoes?
Fire-roasted tomatoes (the recipe calls for a 14.5 oz / 410 g can, undrained) have a slightly smoky, caramelized depth that plain diced tomatoes lack. Combined with the Italian chicken sausage and baby bella mushrooms, they build a richer sauce base without requiring a long simmer — the whole dish comes together in 20 minutes.
What does the cream cheese do in this recipe?
Stirring in 4 oz (115 g) of reduced-fat cream cheese at the end creates a creamy, slightly tangy sauce that coats the tortellini and binds the sausage, mushroom, and tomato components together. It melts into the hot tomato sauce without curdling, giving a restaurant-style texture in a weeknight-quick dish. 
