20-Minute Sausage and Tomato Tortellini Skillet

This sausage and tomato tortellini skillet browns Italian sausage with Roma tomatoes and Italian seasoning, then finishes with a creamy sour cream sauce and cheese tortellini for an easy 20-minute dinner.

Prep Time5

Cook Time15

Total Time20

Servings:

Calories: 649kcal

Equipment

Cooking skillet

Ingredients

1 pound Italian sausage chicken or pork
2 Roma tomatoes diced
1 tablespoon chicken stock concentrate
1/3 cup sour cream or plain Greek yogurt
Juice of ½ lemon plus more to taste
1/2 tablespoon salt-free Italian seasoning
10 ounces refrigerated cheese tortellini
½ cup reserved pasta water as needed
Salt and freshly ground black pepper to taste if needed
1 tablespoon fresh parsley finely chopped, for garnish

Instructions

Cook the tortellini: Bring a large pot of salted water to a boil and cook the tortellini according to the package directions. Before draining, reserve ½ cup of the pasta water.
Brown the sausage: While the tortellini cooks, heat a large skillet over medium-high heat. Add the Italian sausage and cook for 3–5 minutes, breaking it apart with a wooden spoon, until browned and cooked through.
Add the tomatoes: Stir in the diced tomatoes and cook for 1–2 minutes, just until they begin to soften.
Make the sauce: Reduce the heat to medium-low. Stir in the chicken stock concentrate, Italian seasoning, lemon juice, and ¼ cup of the reserved pasta water. Cook for 1–2 minutes, stirring until well combined.
Make it creamy: Reduce the heat to low and stir in the sour cream or Greek yogurt. Do not let the sauce boil. Add a splash more pasta water as needed until the sauce reaches your desired consistency.
Add the tortellini: Add the cooked and drained tortellini to the skillet and gently toss until evenly coated in the sauce.
Taste and serve: Season with more salt and black pepper if needed. Garnish with fresh parsley and serve immediately.

Notes

Tortellini vs. ravioli: Refrigerated cheese tortellini works best for this recipe, but refrigerated ravioli can be substituted. Adjust the cooking time according to the package directions.
Chicken or pork sausage: Both work well. If using Italian sausage that is already heavily seasoned, taste before adding additional salt.
Use salt-free Italian seasoning: This gives you better control over the salt level, especially because chicken stock concentrate and sausage can both contain a significant amount of sodium.
Don't skip the pasta water: The starchy water helps loosen the sauce and creates a smoother, creamier consistency.
Add dairy over low heat: Sour cream and Greek yogurt can separate when boiled. Keep the heat low once they're added.
Adjust the lemon: Lemon is an important part of the flavor, but the amount can be adjusted to your taste. Start with the juice of ½ lemon and add more at the end if desired.
For a richer sauce: Use full-fat sour cream instead of Greek yogurt.
For extra vegetables: Add a handful of fresh spinach with the tomatoes and cook until wilted.
For a little heat: Add ¼ teaspoon red pepper flakes along with the Italian seasoning.

Nutrition