Creamy Italian Sausage Tortellini is the ultimate comfort dinner that combines hearty Italian sausage, luscious Alfredo-marinara sauce, and cheesy tortellini for a creamy pasta experience bursting with flavor. Whether you’re rushing home after a busy day or wanting something cozy for the weekend, this dish comes together with just a few simple steps. It’s rich, satisfying, and perfect for family dinners, meal prep, or impressing guests without hours in the kitchen. With frozen tortellini, pantry staples like sauces and spices, and melty cheese topping it all off, you’ll love how quickly this meal delivers big taste with minimal fuss.
Why You’ll Love This Creamy Italian Sausage Tortellini
Flavor depth: Italian sausage adds smoky, spiced meatiness, while the blend of Alfredo and marinara creates a creamy yet tangy sauce that hits all the right notes.
Cheesy tension: Mozzarella melted on top gives that gooey, stretchy, decadent cheese pull we all crave.
Speedy prep: Frozen tortellini means no boiling from scratch; use your sauces and seasonings, and dinner’s almost done.
One‐pot (plus oven): Saves on cleanup—everything simmers in the skillet, then a quick oven broil or stove‑top finish melts the cheese.
Family‑friendly but grown‑up twist: Kids will love the cheese and pasta; grown‑ups can savor the spices or add a little heat with red pepper flakes.
Ingredients
Here’s everything you need, rewritten to make sure each item is clear and precise:
1 pound (about 450 g) Italian sausage (your choice: mild or spicy)
1 medium onion, chopped
1 tablespoon minced garlic (fresh is best)
15‑ounce jar Alfredo sauce
15‑ounce jar marinara sauce
19‑ounce package frozen cheese tortellini
1 teaspoon Italian seasoning (a blend of oregano, basil, thyme, etc.)
¼ teaspoon red pepper flakes (adjust up or down depending on how much heat you prefer)
1 cup shredded mozzarella cheese
Dried parsley flakes, for garnish
Step‑by‑Step: How to Make Creamy Italian Sausage Tortellini
Brown the sausage and onion
Heat a large skillet over medium‑high heat.
Add the Italian sausage (remove casings if using links) and the chopped onion.
Cook until the sausage is fully browned and the onion is softened, stirring occasionally, so it all cooks evenly.
Drain excess grease from the skillet to avoid a greasy sauce later.
Build your sauce
Reduce heat to medium‑low.
Add minced garlic and cook briefly until fragrant (about 30 seconds) to avoid burning.
Pour in the Alfredo sauce and marinara sauce.
Stir in Italian seasoning and red pepper flakes.
Mix until smooth and well combined.
Add the tortellini and cook until tender
Add the frozen cheese tortellini into the skillet.
Stir to coat the tortellini well with the sauce.
Cover the skillet with a lid.
Let it cook for several minutes, stirring sometimes, until the tortellini is heated through and tender (follow package directions, usually 5–7 minutes).
Melt the mozzarella topping
Preheat your oven to 400°F (about 200°C).
Sprinkle shredded mozzarella cheese evenly over the top of the pasta in the skillet.
Place skillet into the oven for just a few minutes until the cheese melts and bubbles.
(Alternatively: Stay on the stove with lid on—just cover until cheese above just melts.)
Garnish and serve
Once the cheese is melted, remove from oven or stove.
Sprinkle dried parsley flakes on top for color and a little fresh flavor.
Serve immediately, while piping hot.
Helpful Tips
Choose your sausage wisely: If you like it spicy, go with hot Italian sausage; for a milder flavor, use sweet or mild. You can swap in chicken or turkey sausage for a lighter take.
Mix of sauces: The ratio of Alfredo to marinara can be adjusted—if you want it creamier, use more Alfredo; for a more tomato‑forward flavor, increase the marinara.
Don’t overcook the tortellini: Frozen cheese tortellini cooks quickly; test for doneness early to avoid mushy pasta.
Covering helps: Using a lid retains moisture and helps the tortellini cook evenly without drying out.
Cheese melting methods: Broil for a golden top, or cover and let cheese melt on stove for a softer finish. Either way works.
Skillet material matters: Use an oven‑safe skillet (cast iron or heavy‑bottomed) if you plan to broil in it; otherwise you may need to transfer to a baking dish.
Substitutions And Variations
Vegetarian version: Replace sausage with mushrooms, zucchini, or a plant‑based meat substitute. Use vegan Alfredo and marinara to keep it fully plant‑based.
Cheese variations: Swap mozzarella for provolone, fontina, or a blend of Italian cheeses. A little Parmesan or Asiago stirred in gives a sharper finish.
Spice it up: Add a dash of cayenne, smoked paprika, or even chopped fresh chili for more kick.
Herb twist: Use fresh basil, oregano, or thyme instead of dried parsley for garnish. Stir fresh herbs into sauce at the end for brightness.
Pasta alternatives: Use fresh tortellini, ravioli, or even a stuffed shell if you don’t have tortellini. Money‑savers or pantry‑friendly options like cheese ravioli work well, too.
Sauce swap: If you don’t have Alfredo sauce, you can make a quick creamy sauce using heavy cream, butter, and Parmesan; or use one jar of Alfredo and one jar of tomato basil to lighten it up.
Storage Instructions
Refrigeration: After cooling to room temperature, transfer leftovers into an airtight container. It will keep well for 3–4 days in the refrigerator.
Reheating: Reheat gently on the stove over low‐medium heat, adding a splash of milk, cream, or water if the sauce has thickened too much. Cover so it warms through without drying.
Freezing: You can freeze, but texture may change slightly. Store in freezer‑safe container, leave out the mozzarella topping (or use less cheese) so it reheats better. Freeze for up to 2 months. Thaw overnight in fridge, then reheat as above.
Best quality: For the freshest texture and flavor, use within first few days; beyond that the pasta and sauce separate more, but it’s still delicious.
Nutritional Information
Here’s an estimated nutritional profile per serving, based on 6 servings:
| Component | Amount per serving* |
|---|---|
| Calories | ~ 600‑700 kcal |
| Total fat | ~ 30‑35 g |
| Saturated fat | ~ 15‑18 g |
| Cholesterol | ~ 70‑90 mg |
| Sodium | ~ 1,200‑1,600 mg |
| Carbohydrates | ~ 50‑60 g |
| Dietary fiber | ~ 3‑5 g |
| Sugars | ~ 8‑12 g |
| Protein | ~ 25‑30 g |
| Calcium | Moderate to high (thanks to the cheese and sauces) |
*Values depend on specific brands (e.g. sausage, Alfredo, marinara) and portion sizes. If you use lean sausage or reduce cheese, you can lower calories and fat.
Serving Suggestions
Side salad: A crisp green salad with vinaigrette (lemon or balsamic) cuts through the richness.
Crusty bread: Garlic bread or a warm baguette is perfect for scooping up sauce.
Roasted vegetables: Try oven‑roasted broccoli, asparagus, or zucchini alongside.
Wine pairing: A medium‑bodied red like Sangiovese or Chianti complements the tomato and sausage flavors; for white wine, a creamy Chardonnay works nicely.
Dessert idea: Finish with something light and sweet, like citrus sorbet or fresh berries to clean the palate.
Frequently Asked Questions About Creamy Italian Sausage Tortellini
Q1: Can I use fresh tortellini instead of frozen?
Yes — fresh tortellini works beautifully. Because it cooks faster than frozen tortellini, reduce the covered cooking time by a few minutes and watch closely so it doesn’t overcook and become mushy.
Q2: How spicy is this recipe? Can I adjust the heat?
The red pepper flakes add a mild kick; the sausage itself (if using spicy Italian sausage) contributes more heat. To make it milder, use mild sausage and reduce or skip the red pepper flakes. For more heat, use hot sausage and/or increase the red pepper & perhaps add a dash of cayenne or fresh chili.
Q3: My sauce seems too thick or too thin — what should I do?
If the sauce becomes too thick, thin it with a splash of milk, cream, broth, or even water. If it’s too runny, simmer longer uncovered to let excess moisture evaporate, or add more cheese and let it sit to thicken slightly.
Q4: Can I make this ahead of time?
You can cook most of the dish ahead, up to the point of melting the cheese. Cool the pasta‑sauce mixture, refrigerate. When ready to serve, reheat gently and add mozzarella on top just before melting. The texture might shift slightly, but flavor remains excellent.
Q5: What kind of sausage works best?
Mild or sweet Italian sausage is great for a more mellow flavor; hot Italian sausage adds spice. If you prefer leaner options, try turkey or chicken sausage for a lighter version. Just adjust seasonings (especially salt and spices) as needed.
Conclusion
Creamy Italian Sausage Tortellini is one of those dishes that brings comfort, flavor, and ease all in one skillet—perfect for busy weeknights or cozy family dinners. I’ve enjoyed making this recipe many times; the melding of rich sauces, hearty sausage, and melted cheese always feels like a warm hug in a bowl. Thank you for taking the time to explore this dish with me—I hope you find it as satisfying and joyful to cook and eat as I do. Here’s to good food, good company, and many delicious meals ahead—may this recipe bring you flavor, ease, and plenty of moments of happy cooking.
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Creamy Italian Sausage Tortellini
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Creamy Italian Sausage Tortellini is a quick and hearty one-skillet meal combining cheesy tortellini, Italian sausage, and a rich tomato-cream sauce. A family favorite for busy weeknights
Ingredients
1 lb Italian sausage (mild or spicy)
1 medium onion, chopped
1 tbsp minced garlic
15 oz jar Alfredo sauce
15 oz jar marinara sauce
19 oz frozen cheese tortellini
1 tsp Italian seasoning
¼ tsp red pepper flakes
1 cup shredded mozzarella cheese
Dried parsley flakes, for garnish
Instructions
Brown the sausage and onion
Heat a large skillet over medium‑high heat.
Add the Italian sausage (remove casings if using links) and the chopped onion.
Cook until the sausage is fully browned and the onion is softened, stirring occasionally, so it all cooks evenly.
Drain excess grease from the skillet to avoid a greasy sauce later.
Build your sauce
Reduce heat to medium‑low.
Add minced garlic and cook briefly until fragrant (about 30 seconds) to avoid burning.
Pour in the Alfredo sauce and marinara sauce.
Stir in Italian seasoning and red pepper flakes.
Mix until smooth and well combined.
Add the tortellini and cook until tender
Add the frozen cheese tortellini into the skillet.
Stir to coat the tortellini well with the sauce.
Cover the skillet with a lid.
Let it cook for several minutes, stirring sometimes, until the tortellini is heated through and tender (follow package directions, usually 5–7 minutes).
Melt the mozzarella topping
Preheat your oven to 400°F (about 200°C).
Sprinkle shredded mozzarella cheese evenly over the top of the pasta in the skillet.
Place skillet into the oven for just a few minutes until the cheese melts and bubbles.
(Alternatively: Stay on the stove with lid on—just cover until cheese above just melts.)
Garnish and serve
Once the cheese is melted, remove from oven or stove.
Sprinkle dried parsley flakes on top for color and a little fresh flavor.
Serve immediately, while piping hot
Notes
Use fresh tortellini instead of frozen for quicker cooking.
Substitute turkey or chicken sausage for a lighter version.
Adjust spice level by modifying red pepper flakes or sausage type.
Store leftovers in the fridge for 3–4 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 generous bowl
- Calories: ~650 kcal
- Sugar: ~10 g
- Carbohydrates: ~55 g
- Protein: ~28 g