
A cozy, one-skillet meal that combines savory Italian sausage with tender cheese tortellini and spinach in a rich tomato broth, topped with melted mozzarella.

This Cheese Tortellini and Sausage Skillet became my quick weeknight hero the first time I made it after a long day of errands. I was looking for something that felt indulgent but did not demand a long list of steps or special ingredients. The result is a dish that balances the savory depth of Italian sausage with pillowy cheese tortellini and bright, tender spinach. It is comfort food that comes together in one pan and fills the kitchen with an aroma that makes everyone pull up a chair.
I discovered this combination when I wanted to stretch a package of refrigerated tortellini into a full, family pleasing meal. A jar of marinara and a pound of sausage turned what could have been plain pasta into a saucy, layered dinner with texture and color. The mozzarella melted on top like a warm blanket and the spinach adds freshness. This meal has become a staple for casual dinners and busy nights when I still want something satisfying. Leftovers reheat beautifully and the flavors deepen overnight.
In my experience this recipe has bridged picky eaters and adventurous ones at the same table. My partner adds red pepper flakes while my daughter asks for extra cheese. I love that it only needs a handful of quality ingredients and that swapping the sausage variety changes the whole mood of the dish. It has become the recipe I turn to when I want a guaranteed crowd pleaser.
My favorite aspect of this skillet is how quickly it becomes a complete meal without losing the layered flavors you expect from longer cooking times. The sausage provides depth, the tortellini makes it comforting and generous, and the spinach brightens the plate. Friends often ask for the recipe because it looks like effort but takes very little time to prepare.
Store leftovers in shallow airtight containers to cool quickly and refrigerate within two hours. The skillet keeps 3 days in the refrigerator. To freeze portion into meal sized containers, cool completely then freeze up to 2 months. When reheating from frozen thaw overnight in the refrigerator then warm gently on the stove with a splash of chicken broth to refresh the sauce. Avoid the microwave for best texture when possible as stove heating keeps the tortellini tender and prevents hot spots.
If you need a gluten free option use a refrigerated gluten free tortellini or small filled gnocchi and make sure the marinara is gluten free. Swap Italian sausage for ground turkey or chicken seasoned with fennel and paprika for a lighter profile. For dairy free finish with a sprinkle of nutritional yeast instead of mozzarella. If you prefer more vegetables add sliced mushrooms or bell pepper sautéed with the onion. Adjust cooking time slightly as extra vegetables release moisture.
Serve with crusty garlic bread or a crisp green salad dressed simply with lemon and olive oil to cut the richness. A light roasted vegetable like asparagus or broccoli pairs well in spring. For a heartier meal add a bowl of mixed olives and pickled vegetables to balance the tomato and cheese. Garnish with fresh basil or chopped parsley and offer crushed red pepper for diners who like heat.
Filled pastas like tortellini have roots in northern Italy where small parcels of dough encase savory fillings. Combining cured or fresh sausages with tomato and cheese is a familiar Italian Italian American approach to making a filling, family style meal. The skillet method mirrors rustic home cooking where ingredients are layered and finished together, maximizing flavor and minimizing cleanup. This recipe draws from that tradition while using convenient refrigerated pasta to speed the process.
In cooler months use robust, spicy sausage and hearty greens like kale instead of spinach. In summer toss in fresh cherry tomatoes and basil at the end and reduce the broth slightly for a thicker coating. For a holiday twist add roasted butternut squash and a pinch of sage to the sausage mixture for an autumnal version that still comes together quickly.
To meal prep make the sauce and browned sausage ahead then cool and refrigerate separately from the tortellini up to two days. When ready to eat combine the prepped sauce and sausage in a skillet add fresh tortellini and the broth then cook until heated through. This keeps the pasta from becoming gummy in storage and lets you finish quickly. Portion into airtight containers for lunches and include a small container of grated cheese for topping.
Bright, comforting and deceptively simple, this skillet proves that weeknight cooking can be both fast and deeply satisfying. Invite someone over or keep the leftovers for a weekend treat. Enjoy the ease of one pan and the warmth of shared food.
Brown the sausage well to develop deep flavor from the fond that forms on the pan surface
Use low sodium chicken broth so you can control final seasoning and avoid over salting
Add the spinach at the end to preserve color and prevent overcooking
If sauce reduces too quickly add a splash of broth to prevent sticking and to allow tortellini to cook evenly
This nourishing cheese tortellini and sausage skillet recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Cheese Tortellini and Sausage Skillet recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Heat a large skillet over medium heat and add 1 tablespoon oil. Add 1 pound Italian sausage broken into pieces and cook 6 to 8 minutes until browned and no longer pink. Break up pieces and scrape browned bits from the pan.
Add the diced small yellow onion and sauté 3 to 4 minutes until translucent. Add 2 cloves minced garlic and cook 30 to 45 seconds until fragrant being careful not to burn it.
Stir in 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano and 1/4 teaspoon black pepper. Add 1 1/2 cups marinara sauce and 1 cup chicken broth. Bring to a gentle simmer and scrape up any fond.
Add 10 ounces refrigerated cheese tortellini and stir to combine. Simmer uncovered 5 to 6 minutes until tortellini are tender and heated through. Add broth if the sauce reduces too quickly.
Stir in 2 cups fresh spinach and allow it to wilt 1 to 2 minutes. Sprinkle 1/2 cup shredded mozzarella over the top, cover briefly until melted. Serve hot.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@culinya on social media!


A creamy, nostalgic five-ingredient mac and cheese made with pantry staples—ready in under 30 minutes and perfect for weeknights or a simple family gathering.

Sweet, caramelized pineapple rings roasted quickly in the air fryer and served warm with a tangy Greek yogurt-lime dip — an effortless, crowd-pleasing treat.

Chewy coconut cookies studded with chopped salted almonds and semisweet chocolate—an Almond Joy candy bar transformed into a simple, irresistible cookie.

Leave a comment & rating below or tag @culinya on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.
Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.