20 Creamy Tortellini Recipes with Spicy Sausage

Get ready to spice up your dinner routine with these 20 creamy tortellini recipes featuring spicy sausage! Perfect for those nights when you crave something comforting yet effortlessly delicious, this roundup is a treasure trove of quick, satisfying meals. Whether you’re a seasoned chef or a kitchen newbie, there’s a dish here to make your taste buds dance. Let’s dive into the creamy, spicy goodness!

Creamy Garlic Parmesan Tortellini with Italian Sausage

Zesty and comforting, this dish combines creamy textures with bold flavors for a satisfying meal. Perfect for weeknight dinners or impressing guests, it’s a crowd-pleaser every time.

Ingredients

• 1 lb fresh cheese tortellini
• 1 lb spicy Italian sausage, casings removed
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh basil, chopped
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add Italian sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes.
3. Stir in minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
4. Pour in heavy cream, bringing to a gentle simmer. Reduce heat to low.
5. Add tortellini to the skillet, tossing to coat. Cover and cook for 5 minutes, stirring occasionally.
6. Sprinkle Parmesan cheese over the tortellini, stirring until the sauce thickens, about 2 minutes.
7. Remove from heat. Stir in chopped basil and season with salt.
8. Serve immediately, garnished with additional Parmesan cheese.

Mouthwatering and creamy, the tortellini pairs perfectly with the spicy sausage. For an extra touch, serve with a side of crusty bread to soak up the sauce.

Spicy Sausage and Spinach Tortellini Soup

Make this Spicy Sausage and Spinach Tortellini Soup for a comforting meal that packs a punch. Perfect for chilly evenings or when you need a quick, flavorful dinner.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb spicy Italian sausage, casings removed
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (9 oz) package fresh cheese tortellini
• 2 cups fresh baby spinach, tightly packed
• 1/2 tsp crushed red pepper flakes
• 1/4 cup freshly grated Parmesan cheese
• 1/4 tsp finely ground black pepper

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Pour in chicken broth and diced tomatoes, bringing the mixture to a boil.
5. Reduce heat to medium and simmer for 10 minutes to meld flavors.
6. Add tortellini and cook according to package instructions, usually about 7 minutes.
7. Tip: Stir occasionally to prevent tortellini from sticking to the pot.
8. Gently fold in spinach and red pepper flakes, cooking until spinach wilts, about 2 minutes.
9. Tip: For extra heat, add more red pepper flakes to taste.
10. Season with black pepper and sprinkle with Parmesan cheese before serving.
11. Tip: Let the soup sit for 5 minutes off the heat to thicken slightly.

Hearty and satisfying, this soup boasts a creamy texture with a spicy kick. Serve with crusty bread for dipping or a side salad for a complete meal.

Cheesy Tortellini Bake with Sausage and Marinara

Ready to dive into a comforting dish that’s as easy to make as it is delicious? This cheesy tortellini bake combines hearty flavors with minimal effort, perfect for any night of the week.

Ingredients

• 1 lb fresh cheese tortellini, plump and tender
• 1 lb Italian sausage, casings removed for crumbly texture
• 2 cups marinara sauce, rich and tangy
• 2 cups shredded mozzarella cheese, creamy and stretchy
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp olive oil, extra virgin for a fruity depth
• 2 cloves garlic, minced for a pungent kick
• 1 tsp dried basil, aromatic and slightly sweet
• 1/2 tsp red pepper flakes, for a subtle heat

Instructions

1. Preheat your oven to 375°F, ensuring even cooking.
2. Heat olive oil in a large skillet over medium heat, then add sausage. Cook until browned, about 5 minutes, breaking it apart as it cooks.
3. Add minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant.
4. Stir in marinara sauce and dried basil, simmering for 5 minutes to meld flavors.
5. Meanwhile, cook tortellini according to package instructions until al dente, then drain.
6. Combine tortellini with the sausage mixture, tossing gently to coat.
7. Transfer the mixture to a baking dish, sprinkling mozzarella and Parmesan cheeses evenly on top.
8. Bake for 20 minutes, or until the cheese is bubbly and golden.
9. Let stand for 5 minutes before serving to allow the dish to set.

Zesty and satisfying, this bake offers a perfect blend of creamy, cheesy, and meaty flavors. Serve with a crisp green salad to balance the richness.

One-Pan Tortellini with Sausage and Roasted Red Peppers

You’ll love how this one-pan tortellini brings together hearty sausage and sweet roasted red peppers for a fuss-free meal.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb Italian sausage, casings removed
• 2 cups roasted red peppers, thinly sliced
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups chicken broth
• 1/2 cup heavy cream
• 9 oz fresh cheese tortellini
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in roasted red peppers, garlic, red pepper flakes, salt, and black pepper. Cook for 2 minutes until fragrant.
4. Pour in chicken broth and heavy cream, scraping the bottom of the pan to release any browned bits.
5. Bring the mixture to a simmer, then add tortellini. Reduce heat to medium and cook for 7 minutes, stirring occasionally.
6. Sprinkle Parmesan cheese over the top and stir until melted and sauce thickens slightly, about 2 minutes.
7. Remove from heat and garnish with fresh basil before serving.

Rich flavors meld together in this dish, with the tortellini soaking up the creamy sauce. Serve with a crisp green salad for a complete meal.

Tortellini Alfredo with Smoked Sausage and Peas

Make this Tortellini Alfredo with Smoked Sausage and Peas for a comforting meal that’s ready in no time. Perfect for busy weeknights, it’s creamy, smoky, and satisfying.

Ingredients

• 1 package (20 oz) cheese tortellini, fresh or frozen
• 1 tbsp rich extra virgin olive oil
• 1 lb smoked sausage, sliced into 1/2-inch pieces
• 2 cups heavy cream, chilled
• 1 cup grated Parmesan cheese, freshly shredded
• 1 cup frozen peas, thawed
• 2 cloves garlic, minced
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add tortellini and cook according to package instructions until al dente, about 4-5 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add smoked sausage and cook until browned, about 5 minutes, stirring occasionally.
3. Reduce heat to low. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
4. Pour in heavy cream, stirring constantly. Gradually add Parmesan cheese, continuing to stir until the sauce is smooth and thickened, about 3-4 minutes.
5. Add the cooked tortellini, peas, black pepper, and sea salt to the skillet. Gently toss until everything is evenly coated with the sauce.
6. Cook for an additional 2 minutes, allowing the flavors to meld. Tip: For a thicker sauce, let it simmer for a few extra minutes.
7. Remove from heat. Serve immediately, garnished with extra Parmesan if desired. Tip: For a crispy texture, broil the dish for 2 minutes before serving.

Warm, creamy, and packed with flavor, this dish is a crowd-pleaser. The smoky sausage pairs perfectly with the sweet peas and rich Alfredo sauce. Try serving it with a side of crusty bread to soak up every last drop of sauce.

Spicy Cajun Sausage and Tortellini Skillet

Vibrant flavors come together in this one-pan wonder, perfect for busy weeknights. Spicy Cajun sausage meets cheesy tortellini in a dish that’s as easy as it is delicious.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 12 oz spicy Cajun sausage, sliced into 1/2-inch rounds
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 (9 oz) package fresh cheese tortellini
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 1 cup low-sodium chicken broth
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add sausage slices, cooking until browned on both sides, about 3 minutes per side. Remove and set aside.
3. In the same skillet, add onion and bell pepper. Cook until softened, about 5 minutes.
4. Stir in garlic, smoked paprika, and red pepper flakes, cooking for 30 seconds until fragrant.
5. Pour in diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the skillet.
6. Bring mixture to a simmer, then add tortellini. Cover and cook for 7 minutes, stirring occasionally.
7. Return sausage to the skillet, stirring to combine. Cook uncovered for 2 more minutes.
8. Sprinkle with Parmesan cheese and parsley before serving.

Fluffy tortellini absorbs the smoky, spicy sauce, while the sausage adds a hearty bite. Serve with crusty bread to soak up every last drop of flavor.

Creamy Tomato Basil Tortellini with Chicken Sausage

Zesty and comforting, this dish combines creamy textures with the fresh punch of basil and tomato. Perfect for a quick weeknight dinner that feels gourmet.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb savory chicken sausage, sliced
• 2 cups ripe cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• 9 oz cheese-filled tortellini
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add sliced chicken sausage. Cook for 5 minutes, turning occasionally, until browned.
3. Stir in cherry tomatoes and minced garlic. Cook for 3 minutes, until tomatoes soften.
4. Pour in heavy cream, then add chopped basil, black pepper, and sea salt. Simmer for 2 minutes.
5. Meanwhile, cook tortellini in boiling water for 2 minutes less than package instructions. Drain.
6. Add drained tortellini to the skillet. Toss gently to coat in the sauce. Cook for 2 more minutes.
7. Tip: Reserve 1/4 cup pasta water to adjust sauce consistency if needed.
8. Tip: For extra flavor, toast the garlic in the oil before adding other ingredients.
9. Tip: Use fresh basil for a brighter taste compared to dried.

Unbelievably creamy with a slight tang from the tomatoes, this dish shines when served with a sprinkle of parmesan. Try it with a side of crusty bread to soak up the sauce.

Tortellini and Sausage Stuffed Peppers

Kickstart your meal prep with this hearty dish that combines the comfort of tortellini with the savory punch of sausage, all nestled in sweet bell peppers.

Ingredients

• 4 large bell peppers, halved and seeds removed
• 1 lb Italian sausage, casings removed
• 2 cups cheese tortellini, fresh or frozen
• 1 cup marinara sauce, rich and herb-infused
• 1/2 cup shredded mozzarella cheese, freshly grated
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, cook Italian sausage until browned, about 5 minutes. Break into crumbles.
3. Boil tortellini in salted water for 2 minutes less than package instructions. Drain.
4. Mix cooked sausage, tortellini, and marinara sauce in a bowl. Season with black pepper and salt.
5. Stuff each pepper half with the mixture. Place in the baking dish.
6. Sprinkle mozzarella cheese evenly over the stuffed peppers.
7. Bake for 25 minutes, or until peppers are tender and cheese is bubbly and golden.
8. Let rest for 5 minutes before serving to allow flavors to meld.

Vibrant and satisfying, these stuffed peppers offer a delightful contrast between the tender peppers and the cheesy, meaty filling. Serve with a side of crusty bread to soak up any extra sauce.

Garlic Butter Tortellini with Kielbasa and Broccoli

Make this Garlic Butter Tortellini with Kielbasa and Broccoli for a quick, flavorful weeknight dinner. Meaty kielbasa and tender broccoli pair perfectly with cheesy tortellini in a rich garlic butter sauce.

Ingredients

• 1 package (20 oz) cheese tortellini, fresh or frozen
• 1 lb smoked kielbasa, sliced into 1/2-inch pieces
• 2 cups broccoli florets, fresh and crisp
• 4 tbsp unsalted butter, rich and creamy
• 3 garlic cloves, minced finely
• 1/2 cup chicken broth, low-sodium and flavorful
• 1/4 tsp red pepper flakes, for a subtle heat
• 1/4 cup grated Parmesan cheese, freshly shredded
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions until al dente, about 3-4 minutes for fresh, 7-8 for frozen. Drain and set aside.
2. While tortellini cooks, heat a large skillet over medium-high heat. Add kielbasa slices and cook until browned, about 3-4 minutes per side. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
4. Pour in chicken broth, scraping up any browned bits from the skillet. Bring to a simmer and cook for 2 minutes to reduce slightly.
5. Add broccoli florets to the skillet, covering to steam for 3-4 minutes until bright green and tender-crisp.
6. Return kielbasa and cooked tortellini to the skillet. Toss everything to coat in the garlic butter sauce, heating through for 1-2 minutes.
7. Sprinkle with grated Parmesan cheese and toss once more before serving.

Just serve this dish hot, with the tortellini perfectly coated in the garlicky butter sauce. The kielbasa adds a smoky depth, while the broccoli brings a fresh crunch. For an extra touch, garnish with additional Parmesan and a sprinkle of red pepper flakes.

Tortellini Carbonara with Crispy Sausage Bits

Here’s a twist on classic carbonara that’s both indulgent and easy to whip up. Tortellini Carbonara with Crispy Sausage Bits combines creamy sauce with satisfying crunch.

Ingredients

• 1 lb fresh cheese tortellini
• 4 oz high-quality pancetta, diced
• 2 large farm-fresh eggs
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 2 tbsp rich extra virgin olive oil
• 1/2 lb Italian sausage, casings removed

Instructions

1. Bring a large pot of salted water to a rolling boil. Add tortellini and cook according to package instructions until al dente, about 4 minutes. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and sausage, cooking until crispy, about 5 minutes. Remove with a slotted spoon, leaving fat in the skillet.
3. In a bowl, whisk eggs, Parmesan, cream, garlic, salt, and pepper until smooth.
4. Reduce skillet heat to low. Quickly stir in cooked tortellini, then remove from heat. Pour egg mixture over pasta, tossing constantly to create a creamy sauce. If too thick, add reserved pasta water 1 tbsp at a time.
5. Fold in crispy pancetta and sausage bits. Serve immediately.

Al dente tortellini coated in velvety sauce offers a perfect bite. The crispy sausage adds a smoky depth, making this dish a hearty comfort food. Try garnishing with extra Parmesan and a sprinkle of red pepper flakes for a spicy kick.

Baked Tortellini with Sausage and Three Cheeses

Warm up your kitchen with this hearty baked tortellini, a crowd-pleaser packed with savory sausage and a trio of melty cheeses.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 package (20 oz) cheese tortellini, fresh or frozen
• 2 cups marinara sauce, rich and garlicky
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1 cup shredded mozzarella cheese, part-skim for stretch
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp olive oil, extra virgin for richness
• 1 tsp dried basil, fragrant and earthy
• 1/2 tsp crushed red pepper flakes, for a subtle kick

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes. Tip: Drain excess fat for a lighter dish.
3. Stir in marinara sauce, basil, and red pepper flakes. Simmer for 3 minutes to blend flavors.
4. Cook tortellini according to package instructions until al dente. Drain well.
5. Combine tortellini with sausage mixture in the baking dish. Dollop with ricotta, then sprinkle mozzarella and Parmesan on top. Tip: For even melting, let cheeses sit at room temperature before using.
6. Bake uncovered for 20 minutes, or until cheeses are bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.

The baked tortellini emerges with a creamy interior and a crispy, cheesy top. Serve with a side of garlic bread to scoop up every last bit of sauce.

Tortellini Pesto Pasta with Grilled Sausage

Outstanding for a quick yet satisfying meal, this dish combines tender tortellini with vibrant pesto and smoky grilled sausage. Perfect for weeknights or casual gatherings.

Ingredients

• 1 lb fresh cheese tortellini, pillowy and soft
• 1/2 cup homemade basil pesto, aromatic and fresh
• 2 pre-cooked Italian sausages, juicy and lightly charred
• 2 tbsp rich extra virgin olive oil
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• Salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the tortellini and cook according to package instructions, usually 3-4 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Slice the sausages into 1/2-inch rounds and add to the skillet. Cook until lightly browned, about 2 minutes per side.
4. Drain the tortellini, reserving 1/4 cup of pasta water. Tip: The starchy water helps the pesto cling to the pasta.
5. Return the tortellini to the pot. Stir in the pesto, sausage, and reserved pasta water until evenly coated. Tip: Add pasta water gradually to achieve the desired sauce consistency.
6. Season with salt and red pepper flakes. Sprinkle with Parmesan cheese before serving.

Velvety pesto coats each tortellini, with the sausage adding a smoky depth. Serve with a crisp green salad for contrast or enjoy as is for a hearty meal.

Spicy Sausage and Mushroom Tortellini in Cream Sauce

Cooking up a storm in the kitchen doesn’t have to be complicated. This dish brings together spicy sausage, earthy mushrooms, and tender tortellini in a luscious cream sauce for a meal that’s both comforting and bold.

Ingredients

– 1 tbsp rich extra virgin olive oil
– 1 lb spicy Italian sausage, casings removed
– 8 oz cremini mushrooms, thinly sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 9 oz fresh cheese tortellini
– 1/4 tsp finely ground black pepper
– 1/4 tsp crushed red pepper flakes
– 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in mushrooms and garlic, cooking until mushrooms are soft, about 3 minutes.
4. Pour in heavy cream, bringing to a gentle simmer. Reduce heat to low.
5. Stir in Parmesan cheese until melted and sauce thickens slightly, about 2 minutes.
6. Meanwhile, cook tortellini in boiling salted water according to package instructions until al dente.
7. Drain tortellini and add to the skillet, tossing to coat in the sauce.
8. Season with black pepper and red pepper flakes, adjusting to preference.
9. Garnish with fresh parsley before serving.
Tip: For an extra kick, add a pinch more red pepper flakes. Tip: Reserve a cup of pasta water to adjust sauce consistency if needed. Tip: Use a microplane for finely grated Parmesan that melts seamlessly into the sauce.
Serve this dish with a sprinkle of extra Parmesan and a side of crusty bread to soak up the creamy sauce. The combination of spicy sausage and earthy mushrooms with the rich cream sauce makes every bite irresistible.

Tortellini with Sausage and Sun-Dried Tomato Cream

Kickstart your meal with this hearty tortellini dish, blending savory sausage and tangy sun-dried tomatoes in a creamy sauce. Perfect for a cozy dinner, it’s a crowd-pleaser that comes together in no time.

Ingredients

• 1 lb fresh cheese tortellini
• 1/2 lb Italian sausage, casings removed
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp rich extra virgin olive oil
• 1/4 tsp crushed red pepper flakes
• Salt to taste
• Freshly chopped basil for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant.
4. Stir in sun-dried tomatoes and cook for another 2 minutes.
5. Pour in heavy cream and bring to a simmer. Let it cook for 3 minutes, stirring occasionally.
6. Add cooked tortellini to the skillet, tossing to coat in the sauce. Sprinkle with Parmesan cheese and toss again until cheese is melted and pasta is well coated.
7. Season with salt if needed. Garnish with freshly chopped basil before serving.

Velvety cream clings to each tortellini, with the sausage adding a spicy depth and sun-dried tomatoes offering a sweet contrast. Serve with a crisp green salad to round out the meal.

One-Pot Tortellini with Sausage and Spinach

Get ready to simplify your dinner routine with this hearty, flavor-packed dish that comes together in just one pot.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb Italian sausage, casings removed
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 (9 oz) package fresh cheese tortellini
• 2 cups fresh baby spinach, tightly packed
• 1/2 cup heavy cream
• 1/4 tsp crushed red pepper flakes
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Pour in chicken broth, scraping the bottom of the pot to release any browned bits.
5. Bring to a boil, then add tortellini. Cook according to package instructions, usually 3-4 minutes.
6. Reduce heat to low. Stir in spinach until wilted, about 1 minute.
7. Add heavy cream and red pepper flakes, stirring to combine.
8. Remove from heat. Stir in Parmesan cheese until melted.

Finish with a sprinkle of extra Parmesan for a creamy, savory dish that’s perfect with crusty bread. The tortellini stays tender, while the spinach adds a fresh contrast.

Tortellini in Creamy Vodka Sauce with Italian Sausage

Perfect for a cozy night in, this dish combines tender tortellini with a velvety vodka sauce and savory Italian sausage for a meal that’s both comforting and indulgent.

Ingredients

• 1 lb fresh cheese tortellini
• 1/2 lb sweet Italian sausage, casings removed
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup vodka
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes
• Salt to taste
• Freshly chopped parsley for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes.
2. Add minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.
3. Pour in vodka. Simmer for 3 minutes to reduce slightly.
4. Stir in heavy cream. Bring to a gentle simmer. Cook for 5 minutes, stirring occasionally.
5. Meanwhile, cook tortellini in boiling salted water according to package instructions. Drain well.
6. Add cooked tortellini to the skillet. Toss to coat evenly in the sauce.
7. Sprinkle with Parmesan cheese. Stir until melted and combined.
8. Season with salt if needed. Garnish with parsley before serving.

Yield a creamy, rich sauce clings to each piece of tortellini, with the sausage adding a hearty depth. Serve with a side of crusty bread to soak up every last bit of sauce.

Tortellini and Sausage Casserole with Mozzarella

Busy weeknights call for hearty, no-fuss meals that deliver on flavor and comfort. This tortellini and sausage casserole is your answer, packed with cheesy goodness and savory bites.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 package (20 oz) cheese tortellini, fresh or frozen
• 2 cups marinara sauce, rich and herb-infused
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, freshly shredded
• 1 tbsp olive oil, extra virgin
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp red pepper flakes, for a subtle kick
• Salt, to season

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish lightly with olive oil.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes. Tip: Drain excess fat for a lighter casserole.
3. Add minced garlic, dried basil, and red pepper flakes to the skillet. Cook for 1 minute until fragrant.
4. Stir in marinara sauce and bring to a simmer. Remove from heat.
5. Cook tortellini according to package instructions until al dente. Drain well.
6. Combine tortellini and sausage mixture in the prepared baking dish. Sprinkle with 1 1/2 cups mozzarella and all the Parmesan cheese.
7. Bake for 20 minutes, until bubbly. Tip: For a golden top, broil for the last 2 minutes.
8. Remove from oven and let stand for 5 minutes. Sprinkle with remaining mozzarella before serving. Tip: Fresh basil leaves add a pop of color and freshness.

Hearty and satisfying, this casserole boasts a perfect blend of creamy, cheesy textures with a hint of spice. Serve with a crisp green salad for a complete meal.

Tuscan Tortellini with Sausage and White Beans

Unbelievably hearty and satisfying, this dish combines tender tortellini with savory sausage and creamy white beans for a meal that’s both comforting and elegant.

Ingredients

• 1 lb fresh cheese tortellini
• 1 lb Italian sausage, casings removed
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 3 cloves garlic, minced
• 1/4 cup rich extra virgin olive oil
• 1/2 cup dry white wine
• 2 cups low-sodium chicken broth
• 1 tsp crushed red pepper flakes
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and finely ground black pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
4. Pour in white wine, scraping up any browned bits from the bottom of the pan, and simmer until reduced by half, about 3 minutes.
5. Add chicken broth and bring to a gentle boil.
6. Stir in tortellini and beans, reducing heat to maintain a simmer. Cook until tortellini is al dente, about 7 minutes.
7. Remove from heat and stir in Parmesan and parsley. Season with salt and pepper.

Bursting with flavors, the creamy beans and tender tortellini make every bite a delight. Serve with a drizzle of olive oil and extra Parmesan for an extra touch of richness.

Tortellini with Spicy Sausage and Roasted Garlic Sauce

Kickstart your dinner with this hearty tortellini dish, blending spicy sausage and a creamy roasted garlic sauce for a bold flavor profile.

Ingredients

– 1 lb fresh cheese tortellini
– 1/2 lb spicy Italian sausage, casings removed
– 3 tbsp rich extra virgin olive oil
– 4 cloves garlic, roasted and minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp crushed red pepper flakes
– Salt to taste
– Freshly chopped parsley for garnish

Instructions

1. Preheat oven to 400°F. Wrap garlic cloves in foil with 1 tbsp olive oil; roast for 20 minutes until soft.
2. Cook tortellini in boiling salted water according to package instructions; drain and set aside.
3. Heat remaining olive oil in a large skillet over medium heat. Add sausage; cook until browned, breaking it apart.
4. Squeeze roasted garlic into the skillet; stir into sausage.
5. Pour in heavy cream and bring to a simmer. Stir in Parmesan and red pepper flakes.
6. Add cooked tortellini to the skillet; toss to coat evenly in the sauce.
7. Garnish with parsley before serving.
Dive into the creamy, spicy flavors of this dish, where the roasted garlic adds a sweet depth. Serve with a crisp green salad to balance the richness.

Cheesy Tortellini and Sausage Stuffed Zucchini Boats

Unbelievably easy and packed with flavor, these zucchini boats are a weeknight game-changer. Perfect for using up summer zucchini and satisfying cheesy cravings.

Ingredients

• 4 medium zucchini, firm and fresh
• 1 lb Italian sausage, casings removed
• 1 cup cheese tortellini, pre-cooked al dente
• 1/2 cup marinara sauce, rich and tangy
• 1/2 cup shredded mozzarella cheese, part-skim
• 1/4 cup grated Parmesan cheese, freshly grated
• 1 tbsp olive oil, extra virgin
• 1 tsp garlic powder, finely ground
• 1/2 tsp red pepper flakes, for a subtle kick
• Salt, to season

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Cut zucchini in half lengthwise. Scoop out the centers, leaving a 1/4-inch thick shell. Chop the scooped zucchini finely.
3. Heat olive oil in a skillet over medium heat. Add sausage, breaking it apart. Cook until browned, about 5 minutes.
4. Add chopped zucchini, garlic powder, red pepper flakes, and salt. Cook for 3 minutes until softened.
5. Stir in marinara sauce and tortellini. Cook for 2 minutes until heated through. Remove from heat.
6. Fill zucchini shells with the sausage mixture. Top with mozzarella and Parmesan.
7. Bake for 20 minutes until cheese is bubbly and golden.
8. Broil for 2 minutes for extra crispiness, if desired.

Bubbly cheese and tender zucchini make every bite irresistible. Serve with a crisp salad for a balanced meal.

Summary

Kickstart your culinary adventure with these 20 creamy tortellini recipes featuring spicy sausage—each dish promises comfort and flavor in every bite. Perfect for busy weeknights or cozy weekends, there’s a recipe here for every home cook. Don’t forget to try your favorites, share your thoughts in the comments, and pin the ones you love on Pinterest. Happy cooking!