Ingredients
Equipment
Method
Brown the Sausage
- Remove the Italian sausage meat from its casings and crumble it directly into a large (10-12 inch) skillet or Dutch oven. Cook over medium-high heat, stirring occasionally, until beautifully browned and cooked through.
- If there is excess fat, drain most of it, leaving about 1-2 tablespoons in the pan for flavor.
Build the Sauce and Cook Tortellini
- With the sausage still in the pan, add the minced garlic, chicken broth, diced tomatoes (with their juices), heavy cream, and refrigerated cheese tortellini. Stir everything together gently.
- Bring the mixture to a simmer, then cook, uncovered, stirring occasionally, for 5-7 minutes. The tortellini will plump up, absorbing the sauce, and the sauce will naturally thicken. If the liquid gets too low before the tortellini is cooked, add a splash more chicken broth or heavy cream.
Stir in Spinach and Finish
- Once the tortellini is cooked, stir in the fresh baby spinach until it wilts quickly, adding color and freshness.
- Stir in the freshly chopped fresh basil and the lemon zest. This adds a burst of bright, aromatic flavor.
- Taste and season with salt and pepper as needed. Serve immediately, with an optional sprinkle of freshly grated parmesan cheese.
Nutrition
Notes
For best results, adjust liquid as needed during cooking. Remember to taste and season before serving. Avoid substituting heavy cream to prevent curdling. Store leftovers in an airtight container for 3-4 days in the refrigerator, adding a splash of chicken broth or cream when reheating to restore consistency. Nutrition information is estimated based on common ingredients and serving sizes and may vary.