This easy Italian Sausage, Tortellini and Veggie Skillet is a fast and flavorful dinner made with simple ingredients that you can have on the table in just 30 minutes. It's perfect for busy weeknights, and sure to become a favorite!
Michelle's Recipe Rundown
This is a stovetop version of a recipe that I make outside on my flat-top griddle all throughout the summer.
Slices of fully-cooked chicken Italian sausage are lightly browned. Bell peppers, onions, mushrooms, and garlic are sautéed. Then they're combined with cheesy tortellini, cherry tomatoes, and spinach. Italian dressing and seasoning bring it all together and add tons of flavor.
We love it so much that I wanted to be able to cook it inside in a skillet and enjoy it all year long. And since not everyone has a griddle, I wanted to share a recipe that anyone can make.
The result is a 30-minute dinner that's every bit as easy and delicious as the original. It's also versatile; you can change up the sausage and veggies however you like!
Love skillet meals?
Also try my Skillet Chicken Pot Pie, Skillet Lasagna and Unstuffed Cabbage Roll Skillet.
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Ingredients & Notes
This photo shows all of the ingredients you'll need to make this skillet Italian sausage, tortellini and vegetables. I've also included a few notes on making the best selections, preparation and some easy substitutes.
Ingredient amounts are in the recipe card below.
- Fully-Cooked Chicken Italian Sausage Links - These sausages are an easy shortcut that are key to making this a super-quick dish; I like the Al Fresco brand sweet Italian-style (#notsponsored). Slice them about ½ inch thick.
- SUBSTITUTION: If you want to use fresh pork Italian sausage links, you must fully cook them first (to a minimum internal temperature of 160°F) and then slice them. Bulk sausage is another option; again, cook it fully through and lightly brown it, breaking it up as you go, then proceed. Either of these options will add more cooking time to the recipe.
- Cheese Tortellini - Refrigerated or frozen. I opt for a simple refrigerated 5-cheese tortellini; use any variety you like.
- Fresh Spinach - I like to use baby spinach because the stems are tender and edible; if using regular spinach, removing any thick, tough stems.
- Italian Dressing - I use my Homemade Italian Dressing; use your favorite.
- Italian Seasoning - I use my Homemade Italian Seasoning; use your favorite blend.
How to Make Italian Sausage, Tortellini & Veggie Skillet
This is a brief overview of the steps. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.
In a large skillet over medium heat, brown the sausage slices in oil on both sides. Remove the sausage to a plate; set aside.
Add the bell peppers, onions, mushrooms, and garlic to the skillet; saute until the peppers and onions are crisp-tender and the mushrooms have softened.
Meanwhile, cook the tortellini to al dente in boiling water according to the package directions; drain.
Return the sausage to the skillet, along with the tortellini, tomatoes, spinach, Italian dressing and seasoning. Stir to combine and cook just until the spinach starts to wilt. Serve immediately.
Recipe Tips
- Put the pasta water on to boil before you start prepping and cooking, then cook the tortellini while the veggies are sautéing. This is important to getting everything done in 30 minutes.
- Cook the tortellini in the boiling water to al dente, meaning it should be tender but still just slightly firm and chewy. It will cook a bit more once you add it to the skillet, and this will prevent it from becoming overcooked and mushy in the finished dish.
Leftover Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sooner your enjoy it, the better. Freezing is not recommended, as the pasta and veggies can become mushy.
Reheat in a skillet over medium-low heat with a little bit of olive oil, stirring occasionally, until warmed through. Or you can reheat individual servings in the microwave.
Variations
- Change up the sausage. Try other flavors of fully-cooked chicken sausage. Or you can use other cooked sausages, such as smoked sausage, kielbasa, andouille, etc.
- Change up the veggies. Zucchini, yellow squash, asparagus, small broccoli florets, kale, and Swiss chard are all excellent in this dish. Use whatever you like.
- Make it on the flat-top griddle.
- Over medium heat, brown the cooked sausage slices in oil; remove to a plate.
- Place the uncooked tortellini on the griddle; sprinkle with hot water, cover with a heat-proof dome and steam until al dente.
- At the same time on another section of the griddle, sauté the peppers, mushrooms, onions and garlic in oil.
- Return the sausage to the griddle along with the tomatoes and spinach. Mix everything together, then add the Italian dressing and seasoning. Cook, stirring, just until the spinach starts to wilt.
Serving Suggestions
I like to top each serving with freshly grated parmesan cheese and some chopped fresh parsley or basil to take it over the top.
And although you don't need any sides, I do like to round out the meal with a salad (Italian Tossed Salad is my go-to) and some Italian bread or garlic bread.
I hope you try this Italian sausage, tortellini and vegetable skillet and love it as much as I do. Thanks for visiting today!
Love tortellini?
Also try my Kale and Tortellini Pasta Salad and Sausage and Tortellini Soup.
More Skillet Recipes to Try
If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!
📋Recipe
Italian Sausage, Tortellini and Veggie Skillet
Ingredients
- 2 tablespoons olive oil, divided
- 1 (11-ounce) package fully-cooked chicken Italian sausage, sliced ½ inch thick (sweet or hot; I use sweet)
- 1 heaping cup chopped red bell peppers, 1-inch pieces; about 1 large pepper
- 1 heaping cup chopped onions, 1-inch pieces; about 1 medium onion
- 8 ounces fresh mushrooms, sliced ¼ inch thick
- 2 cloves garlic, minced
- 10 ounces cheese tortellini, refrigerated or frozen (I use refrigerated)
- 5 ounces cherry tomatoes, halved (about a heaping cup)
- 3 cups fresh baby spinach, or regular spinach (remove any large, tough stems)
- ½ cup Italian dressing, I use my Homemade Italian Dressing
- 1 teaspoon Italian seasoning, I use my Homemade Italian Seasoning
- salt, to taste
- black pepper, to taste
Instructions
- Heat 1 tablespoon of olive oil in a large (12-inch) skillet over medium heat; add the sausage slices and brown on both sides, about 1 to 2 minutes per side. Remove the sausage to a plate; set aside.
- Add the reamining tablespoon of olive oil to the skillet. Add the bell peppers, onions, mushrooms, and garlic. Sauté, stirring fequently, until the peppers and onions are crisp-tender and the mushrooms have softened, about 4 to 5 minutes. Season lightly with salt and pepper.
- While the veggies are sautéing, cook the tortellini to al dente per the package instructions; drain.
- Add the sausage back to the skillet, along with the cooked tortellini, cherry tomatoes, spinach, Italian dressing, and Italian seasoning; stir to combine. Cook, stirring frequently, just until the spinach is wilted, about another 1 to 2 minutes. Taste and adjust the seasoning, if needed.
- Serve immediately. Top each serving with freshly grated parmesan cheese and chopped fresh parsley or basil, if desired.
Notes
- Put the pasta water on to boil before you start prepping the ingredients and cooking, then cook the tortellini while the veggies are sautéing. This is important to getting everything done in 30 minutes.
- If you want to substitute fresh pork Italian sausage links, you must fully cook them first to a minimum internal temperature of 160°F, then slice them and brown the slices. Bulk sausage is another option; again, cook it fully through and lightly brown it first, breaking it up as you go, then proceed. Note that either of these substitutions will add more cooking time to the recipe.
- Estimated calories shown do not include any toppings, such as parmesan cheese.
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