Description
This hearty Sausage Tortellini Skillet is a flavorful one-pan meal combining savory Italian sausage, sweet bell peppers, garlic, and tender cheese tortellini simmered in a rich tomato sauce. Finished with fresh basil and parmesan, it’s a simple yet satisfying dish perfect for busy weeknights.
Ingredients
Scale
Meat
- 2 Italian sausages, sliced
Vegetables & Herbs
- 2 bell peppers (orange and red), chopped
- 3 cloves garlic, minced
- 6 leaves fresh basil, torn
Pantry
- 1 (14 fluid ounce) can diced tomatoes with juices
- 2 dashes Italian seasoning
- 1 cup water
- 1 (21 ounce) package tortellini
- 1/2 cup freshly grated parmesan cheese
Instructions
- Cook Sausages: Heat a deep skillet over medium heat and cook the sliced Italian sausages for 7-10 minutes until browned on all sides. While the sausages cook, chop the bell peppers.
- Sauté Peppers and Garlic: Add the chopped bell peppers to the skillet and cook for 5 minutes, stirring occasionally. Then add the minced garlic and cook for an additional minute to release its aroma.
- Add Tomatoes and Seasoning: Pour in the diced tomatoes with their juices, add 2 dashes of Italian seasoning, and 1 cup of water. Scrape the bottom of the pan to loosen any browned bits for extra flavor.
- Cook Tortellini: Stir in the package of tortellini until it is mostly submerged in the sauce. Cover the skillet with a lid left slightly ajar and cook for 5-7 minutes, stirring once halfway through to prevent sticking and ensure even cooking.
- Thicken Sauce and Finish: Remove the lid and continue to cook for another 5 minutes or until the sauce has thickened to your liking. Stir in the torn fresh basil leaves and freshly grated parmesan cheese. Serve the dish hot immediately.
Notes
- You can use any type of Italian sausage, sweet or spicy depending on your preference.
- Fresh tortellini works best, but frozen or refrigerated versions can be used; adjust cooking time accordingly.
- To make this dish vegetarian, substitute sausage with plant-based sausage alternatives and use vegetable broth instead of water.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
- Feel free to add a pinch of red pepper flakes when cooking garlic for a spicy kick.
