Description
This Italian Sausage and Tortellini Dinner is a hearty, flavorful one-pan meal featuring savory Italian sausage, cheese-filled tortellini, tender sweet potatoes, and vibrant bell peppers. Perfectly balanced with a medley of spices and herbs, this dish delivers a comforting and satisfying dinner that’s easy to prepare on the stovetop in under 40 minutes.
Ingredients
Protein & Pasta
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 package (9 oz) cheese tortellini, fresh or frozen
Vegetables
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids & Seasonings
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- Salt and freshly ground black pepper, to taste
Garnish
- Freshly chopped parsley or basil leaves, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- Prepare the ingredients: Dice the sweet potatoes into small, even cubes to ensure even cooking. Slice the bell peppers into strips and dice the onion. Mince the garlic cloves and remove the sausage from the casing, breaking it into crumbles.
- Sauté the sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
- Cook the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes. Add the diced sweet potatoes and cook for 5-7 minutes, stirring occasionally, until they start to soften.
- Add the bell peppers and seasonings: Stir in the sliced red and yellow bell peppers. Sprinkle the dried oregano, dried basil, crushed red pepper flakes if using, and salt and pepper. Mix well and cook for another 3-4 minutes until vegetables are tender-crisp.
- Add tortellini and broth: Add the uncooked tortellini directly into the skillet. Pour in the chicken broth and cover the pan with a lid. Reduce the heat to medium-low and let it simmer for 5-7 minutes, or until the tortellini are cooked through and the liquid has mostly evaporated.
- Combine and finish: Return the cooked sausage to the skillet and toss everything together gently to combine. Adjust seasoning with additional salt and pepper if needed. Cook for another 2 minutes to heat through.
- Serve: Spoon the Italian sausage and tortellini mixture onto plates or into bowls. Garnish with freshly chopped parsley or basil leaves and sprinkle with grated Parmesan cheese if desired. Serve immediately for a warm, flavorful dinner.
Notes
- You can substitute fresh cheese tortellini with frozen; just increase the simmering time by a few minutes until tender.
- For a vegetarian version, omit the sausage and add mushrooms or plant-based sausage alternatives.
- Use low-sodium chicken broth to control salt content, especially if you monitor your sodium intake.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave.
- Adding a splash of lemon juice or a pinch of red pepper flakes at the end can brighten and enhance the flavors.
