Creamy Sausage Tortellini

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Creamy Sausage Tortellini – The Ultimate Cozy Skillet Meal

Hi, sweet friends! Today on Dinner with Mom, I’m sharing a soul-warming recipe that’s become a regular in our house—Creamy Sausage Tortellini with Fire-Roasted Tomatoes and Kielbasa. This one is rich, comforting, and comes together in just one skillet (hello, easy cleanup!).

This recipe was born out of one of those weeknights when I wanted something satisfying, but didn’t have the energy for a big production. I opened the fridge, saw some kielbasa, a half-used carton of cream, and a lonely package of cheese tortellini—and bam, dinner was born.

Why This Dish Works:

• One Skillet, No Fuss: This is one of those throw-it-all-in-a-pan kind of dinners that feels a lot fancier than it is. Minimal prep, maximum comfort.

• Savory, Smoky Flavor: Kielbasa adds this deep, smoky richness that pairs beautifully with the tangy fire-roasted tomatoes and creamy sauce.

• Pantry-Friendly: Most of these ingredients are fridge or pantry staples. It’s a perfect “what do I have on hand?” kind of meal.

• Family-Approved: The creaminess makes it super kid-friendly, and the bold flavor keeps the grown-ups happy, too.

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A Little Bit of Nostalgia

This dish reminds me of the hearty, creamy dinners my grandmother used to make—always rich, always shared around a table full of conversation. She didn’t use tortellini often, but I think she would’ve approved of this shortcut! It’s cozy, it’s simple, and most of all, it feels like love in a bowl.

Serve It With:

• Warm, crusty bread (you’ll want to mop up every bit of that sauce!)

• A crisp side salad to balance the richness

• A glass of something cozy—maybe a warm cider or a chilled white wine

  
  

Thanks for stopping by, and as always, cook with heart and savor every bite.

Recipe

Creamy Sausage Tortellini with Fire-Roasted Tomatoes

Ingredients:

• 1 tablespoon olive oil

• 1 (14 oz) package kielbasa, sliced into half-moons

• 3 cloves garlic, minced

• 1 (14.5 oz) can fire-roasted diced tomatoes

• 1 cup low-sodium chicken broth

• 1 cup heavy cream

• 1 teaspoon Italian seasoning

• Salt and pepper, to taste

• 1 (9 oz) package refrigerated cheese tortellini

  
  

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• 2 cups fresh spinach (optional but recommended)

• ½ cup grated Parmesan cheese

• Crushed red pepper flakes (optional, for heat)

• Fresh basil or parsley, for garnish

  
  

Instructions:

1. Brown the Kielbasa: In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the sliced kielbasa and cook for 4–5 minutes until it starts to brown and crisp slightly around the edges.

2. Add Garlic and Tomatoes: Stir in the minced garlic and cook for 30 seconds, until fragrant. Pour in the fire-roasted diced tomatoes (including juices), and give everything a stir.

3. Make the Sauce: Add the chicken broth, heavy cream, Italian seasoning, and a pinch of salt and pepper. Stir and bring the sauce to a gentle simmer.

4. Cook the Tortellini: Stir in the tortellini and simmer for 5–6 minutes, or until the pasta is tender and cooked through.

5. Finish with Spinach and Cheese: Add the spinach, if using, and let it wilt into the sauce. Stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning, adding red pepper flakes if you like a little spice.

6. Serve and Enjoy: Garnish with fresh basil or parsley and serve hot, with warm bread on the side for soaking up that delicious sauce.