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Creamy Italian Sausage Tortellini

Tender cheese tortellini tossed with savory Italian sausage, roasted peppers, and a rich cream sauce for the ultimate comfort meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Italian, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage sweet or hot
  • 1 lb cheese tortellini fresh or frozen
  • 1 cup heavy cream
  • 2 red bell peppers diced
  • 4 cloves garlic minced
  • 1 cup Parmesan cheese grated
  • 0.25 cup fresh basil chopped
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes optional
  • salt and black pepper to taste
  • fresh basil leaves for garnish

Equipment

  • Large pot
  • Large deep skillet
  • Wooden Spoon
  • Colander

Method
 

  1. Bring a large pot of salted water to boil and cook tortellini according to package directions until al dente, then drain and set aside.
  2. Heat olive oil in a large, deep skillet over medium-high heat and add Italian sausage, breaking it into bite-sized pieces with a wooden spoon.
  3. Cook sausage for 6-8 minutes until browned and cooked through, then transfer to a plate, leaving the rendered fat in the pan.
  4. Add diced red bell peppers to the same skillet and cook for 3-4 minutes until softened and slightly charred.
  5. Stir in minced garlic and Italian seasoning, cooking for 30 seconds until fragrant.
  6. Pour in heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
  7. Reduce heat to medium-low and stir in grated Parmesan cheese until melted and the sauce is smooth and creamy.
  8. Add cooked tortellini and sausage back to the skillet, tossing gently to coat everything in the sauce.
  9. Stir in chopped fresh basil and season with salt, black pepper, and red pepper flakes if desired.
  10. Cook for an additional 2-3 minutes to allow flavors to meld, then remove from heat and serve immediately garnished with extra basil and Parmesan.

Notes

For a lighter version, use half-and-half instead of heavy cream. Add spinach or sun-dried tomatoes for extra nutrition and flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.