I keep this skillet tortellini with sausage and pesto on repeat because it delivers big, saucy, cheesy payoff with barely any effort. One pot, minutes on the clock, and dinner disappears fast.

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I’m obsessed with this skillet tortellini because it tastes like I tried way harder than I did. The mild Italian sausage brings that salty, savory bite I want in every forkful, and the basil pesto swoops in with all that punchy, herby flavor that makes me keep going back to the pan.

I love a dinner that feels saucy, cheesy, and a little messy in the best way. And honestly, one pot pasta always wins me over.

Big flavor, barely any fuss, and the kind of meal I happily eat straight from the skillet while pretending I’m just “taste-testing.” Again.

Ingredients

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Mild Italian sausage brings the cozy, savory bite that makes this feel like dinner.
Olive oil helps everything brown nicely, without making the skillet feel greasy.
Yellow onion adds a little sweetness, which balances the sausage really well.
Garlic makes it smell amazing.
Basically, it’s the first “yum” moment.
Cheese tortellini keeps it hearty, creamy, and honestly pretty weeknight-friendly.
Chicken broth gives the pasta a savory base instead of plain water vibes.
Heavy cream makes the sauce silky, but not too fancy or fussy.
Basil pesto adds herby flavor fast, like a shortcut that actually tastes homemade.
Cherry tomatoes pop with freshness, so the dish doesn’t feel too heavy.
Baby spinach sneaks in greens, and you’ll barely notice it’s healthy-ish.
Parmesan adds salty, nutty goodness.
Plus, extra on top is never wrong.
Red pepper flakes bring a tiny kick if you like a little heat.
Butter makes it richer, because sometimes comfort food should act like comfort food.

Ingredient Quantities

1 pound mild Italian sausage, casings removed

1 tablespoon olive oil

1 small yellow onion, finely chopped (about 1 cup)

2 to 3 garlic cloves, minced

1 pound refrigerated cheese tortellini

2 cups low sodium chicken broth

1/2 cup heavy cream

1/3 to 1/2 cup basil pesto

1 cup cherry tomatoes, halved (optional but recommended)

2 cups fresh baby spinach

1/2 cup freshly grated Parmesan cheese, plus more for serving

Salt and freshly ground black pepper, to taste

Pinch of red pepper flakes, optional

1 tablespoon unsalted butter, optional for extra richness

Fresh basil leaves for garnish, optional

How to Make this

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1. Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6 to 8 minutes. Transfer sausage to a plate and drain excess fat if needed, leaving about 1 tablespoon in the skillet.

2. Add the chopped onion to the skillet and cook over medium heat until softened and translucent, about 3 to 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

3. Return the cooked sausage to the skillet and add the refrigerated tortellini. Pour in the chicken broth and heavy cream, stir to combine, and bring to a gentle simmer.

4. Reduce heat to medium low, cover, and cook until the tortellini are tender and most of the liquid is absorbed, about 5 to 7 minutes. Stir once or twice during cooking to prevent sticking.

5. Remove the lid and stir in the pesto until evenly distributed. Add the cherry tomatoes and baby spinach, stirring until the spinach wilts and tomatoes are warmed, about 1 to 2 minutes.

6. Stir in the grated Parmesan cheese and the optional tablespoon of butter for extra richness. Taste and season with salt, freshly ground black pepper, and a pinch of red pepper flakes if using.

7. If the sauce is too thick, loosen with a splash of additional chicken broth or cream until you reach the desired consistency.

8. Serve hot, garnished with extra Parmesan and fresh basil leaves if desired.

Equipment Needed

1. Large skillet with lid
2. Wooden spoon or heatproof spatula
3. Chef knife
4. Cutting board
5. Measuring cups and spoons
6. Colander or slotted spoon (for draining tortellini if needed)
7. Grater for Parmesan
8. Small bowl or spoon for holding minced garlic and pesto before adding

FAQ

Can I use frozen tortellini instead of refrigerated? Yes. Add a few extra minutes to the simmer time and keep an eye on the sauce so it does not reduce too much as the frozen pasta releases water.

How can I make this vegetarian? Replace the sausage with sliced cremini mushrooms or a plant based sausage and use vegetable broth instead of chicken broth.

Can I substitute other pesto types? Absolutely. Sun dried tomato pesto or arugula pesto work well. Start with less and add to taste since flavors and salt levels vary.

How do I store and reheat leftovers? Cool, then refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce.

Can I make this ahead or freeze it? You can make and refrigerate the dish up to a day ahead. Freezing is not ideal because the cream and pesto can change texture, but you can freeze the cooled tortellini and sausage separately for up to 1 month and thaw before reheating.

My sauce is too thin or too thick. How do I fix it? If too thin, simmer a few minutes uncovered to reduce, or stir in a tablespoon of Parmesan to thicken. If too thick, add small splashes of broth or cream until you reach the desired consistency.

Skillet Tortellini With Sausage And Pesto Recipe Substitutions and Variations

Mild Italian sausage: use ground turkey or chicken seasoned with 1 teaspoon fennel and 1 teaspoon Italian seasoning for similar flavor; or use a plant based Italian sausage for a vegetarian option; or use sweet or spicy Italian sausage if you prefer more heat.
Refrigerated cheese tortellini: substitute fresh ravioli, gnocchi, or any short filled pasta; or use dried tortellini or your favorite short pasta like penne or rotini and adjust cooking time.
1/2 cup heavy cream: use 1/2 cup half and half plus 1 tablespoon butter for richness; or use whole milk thickened with 1 teaspoon cornstarch; or use full fat coconut milk for a dairy free option.
1/3 to 1/2 cup basil pesto: substitute sun dried tomato pesto, store bought jarred pesto, or a quick mix of chopped fresh basil, olive oil, grated Parmesan and toasted pine nuts or walnuts.

Pro Tips

1. Brown the sausage well until it has good color and some crisp bits. That Maillard flavor makes the whole dish taste richer, and you can scrape those browned bits into the sauce for extra depth.

2. Use freshly grated Parmesan, not pre-grated. It melts more smoothly and adds a creamier texture and brighter flavor. Add it off the heat so it melts without clumping.

3. If the sauce tightens up too much while the tortellini finish cooking, add warm chicken broth or cream a little at a time. Cold liquid can shock the pasta and slow cooking, so keep additions warm and stir gently.

4. Stir in the spinach and tomatoes at the very end so the greens wilt but stay vibrant and the tomatoes keep a pop of freshness. If you want a little brightness, finish with a squeeze of lemon or a sprinkle of flaky salt.

Skillet Tortellini With Sausage And Pesto Recipe

Recipe by Francis Mead

0.0 from 0 votes

I keep this skillet tortellini with sausage and pesto on repeat because it delivers big, saucy, cheesy payoff with barely any effort. One pot, minutes on the clock, and dinner disappears fast.

Servings

servings

Calories

993

kcal

Equipment: 1. Large skillet with lid
2. Wooden spoon or heatproof spatula
3. Chef knife
4. Cutting board
5. Measuring cups and spoons
6. Colander or slotted spoon (for draining tortellini if needed)
7. Grater for Parmesan
8. Small bowl or spoon for holding minced garlic and pesto before adding

Ingredients

1 pound mild Italian sausage, casings removed
1 tablespoon olive oil
1 small yellow onion, finely chopped (about 1 cup)
2 to 3 garlic cloves, minced
1 pound refrigerated cheese tortellini
2 cups low sodium chicken broth
1/2 cup heavy cream
1/3 to 1/2 cup basil pesto
1 cup cherry tomatoes, halved (optional but recommended)
2 cups fresh baby spinach
1/2 cup freshly grated Parmesan cheese, plus more for serving
Salt and freshly ground black pepper, to taste
Pinch of red pepper flakes, optional
1 tablespoon unsalted butter, optional for extra richness
Fresh basil leaves for garnish, optional

Directions

Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6 to 8 minutes. Transfer sausage to a plate and drain excess fat if needed, leaving about 1 tablespoon in the skillet.
Add the chopped onion to the skillet and cook over medium heat until softened and translucent, about 3 to 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
Return the cooked sausage to the skillet and add the refrigerated tortellini. Pour in the chicken broth and heavy cream, stir to combine, and bring to a gentle simmer.
Reduce heat to medium low, cover, and cook until the tortellini are tender and most of the liquid is absorbed, about 5 to 7 minutes. Stir once or twice during cooking to prevent sticking.
Remove the lid and stir in the pesto until evenly distributed. Add the cherry tomatoes and baby spinach, stirring until the spinach wilts and tomatoes are warmed, about 1 to 2 minutes.
Stir in the grated Parmesan cheese and the optional tablespoon of butter for extra richness. Taste and season with salt, freshly ground black pepper, and a pinch of red pepper flakes if using.
If the sauce is too thick, loosen with a splash of additional chicken broth or cream until you reach the desired consistency.
Serve hot, garnished with extra Parmesan and fresh basil leaves if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.