chicken sausage tortellini

I came across this one-skillet dinner one day about a month ago. Don’t even ask me how/where/why. It came upon my screen and I thought, yes please! (I mean, I’m sure it was on Pinterest somewhere, but I can’t even find the original pin. Oh wells!) The original post was from last October, so seriously, I must have been sitting on this one a while. You know how you bookmark and pin stuff that you SWEAR you’re going to make? Hundreds of them yo.

chicken sausage tortellini with basil on top

Here’s what I like about this dish: it’s easy and SUPER flavorful. Need any other reasons to whip this up on a weeknight?

On to the details!

  • 2 tablespoons light olive oil
  • 1 package pre-cooked chicken Italian sausage (4 links)
  • 1 small shallot, minced
  • 3 cloves garlic, minced
  • 1 cup low sodium chicken broth
  • 2 cups tomato sauce (I used homemade, because it’s better!)
  • 1/2 cup heavy cream
  • 18 ounces cheese tortellini (fresh, not frozen)
  • kosher salt & pepper
  • fresh basil

I’m going to include my own instructions because I altered it just slightly for my own preferences and tastes.

  1. Heat olive oil over medium-high heat
  2. Cut sausage links into coins, place in olive oil, let them brown for about 10-12 minutes. (You want a nice caramelization on the edges.
  3. While the sausage is cooking, mince your shallot and garlic.
  4. Remove sausage, let the oil drain off of them by placing them on paper towels.
  5. Leave the bits in the pan!
  6. Put a splash more of olive oil in pan.
  7. Throw in the shallots and let them sweat for about 3 minutes.
  8. Add in your minced garlic.
  9. Give it another minute.
  10. Your pan is getting brown now, but don’t worry!
  11. De-glaze the pan with the chicken broth. Release all those flavorful bits!
  12. Slowly stir in the tomato sauce and the cream.
  13. Add about 1/2 tsp each of black pepper and kosher salt.
  14. Carefully add in the tortellini and sausage.
  15. Give everything a stir.
  16. Lower heat to simmer and cover.
  17. In 12 minutes, it’s all ready!

To serve, chiffonade some fresh basil leaves and sprinkle on each serving. You can also add some freshly grated Percorino Romano cheese. Yum!

I serve this alongside steamed asparagus with lemon zest.

An easy, lovely, delicious 20 minute meal, enjoy!

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