Creamy Garlic Spinach Tortellini with Sausage
A rich, one-pan pasta with tender cheese tortellini, halal Italian sausage, baby spinach, and a velvety garlic-Parmesan cream sauce. Cozy, comforting, and table-ready in under 30 minutes.
Ingredients
- 1 tbsp olive oil
- 1 lb halal Italian sausage (turkey or beef), casings removed
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 1 package refrigerated cheese tortellini (20 oz)
- 3 cups fresh baby spinach
- kosher salt, to taste
- freshly ground black pepper, to taste
- chopped fresh parsley, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add halal Italian sausage, breaking it into crumbles, and cook until browned and cooked through, 5–7 minutes. Drain excess fat if needed.
- Stir in minced garlic and red pepper flakes (if using). Cook 30–60 seconds until fragrant.
- Pour in chicken broth and heavy cream. Scrape up browned bits from the skillet and bring to a gentle simmer.
- Reduce heat to low and gradually stir in Parmesan until melted and the sauce slightly thickens. Season with salt and black pepper to taste.
- Add cooked tortellini and spinach to the skillet. Toss until spinach wilts and pasta is coated in sauce, 2–3 minutes.
- Remove from heat. Garnish with parsley and additional Parmesan if desired. Serve warm.
Nutrition
Serving: 1.5cupsCalories: 620kcalCarbohydrates: 44gProtein: 27gFat: 38gSaturated Fat: 17gSodium: 820mgFiber: 3gSugar: 3g
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