Recipe | "Creamy Sausage and Tomato Tortellini" by Sue Ready

Cook's Notes: This pasta dish is a WINNER WINNER in my book. Cook once, eat twice and the fact it can all be made in one pot made it even more appealing. It was packed with lots of flavor and ready to eat in under 30 minutes. A comforting dish for a chilly evening.
Recipe serves 4 and was adapted from


1 TB. olive oil
1/2 lb ground mild Italian sausage
1 cup diced sweet onions
3/4 cup diced sweet mini peppers combination of orange, yellow and red
1 (14.5 ounce) can diced tomatoes, undrained with basil and oregano
3/4 cup heavy cream
2 TB. flour
1 cup low-sodium chicken broth
1/2 of a 20 ounce package refrigerated spinach 3 cheese tortellini, uncooked (I used a Buitoni product)
4 cloves garlic
3 cups torn spinach leaves, stems removed
1/4 cup chopped basil or 1 tsp. dried basil
1 tsp. dried parsley flakes
1/3 cup Parmesan cheese
Optional 2 TB. white wine

In a large skillet, heat the olive oil over medium heat. Add the sausage, peppers, onions and cook until sausage is no longer pink. Use a pastry cutter to crumble meat. Add the garlic and cook for an additional minute. Move mixture to the side of the pan and wipe pan clean of grease with a paper towel.
Mix flour with chicken broth. To the skillet with meat add the full can of tomatoes, cream, chicken broth and flour, parsley, basil and tortellini. Stir to coat and simmer over medium heat until tortellini is cooked through about 5-7 minutes. Add the spinach leaves, cook until wilted and sauce has reduced. Optional adding in 2 TB. of white wine at the end.
Grate Parmesan cheese over top of the dish and serve immediately.

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