This one pot sausage and tortellini quickly became my answer to weeknight chaos. I first pulled this together on a busy autumn evening when the kids had soccer practice and my partner was late from work; I wanted something fast, filling, and familiar. The combination of browned mild Italian sausage and cheese tortellini tucked into a creamy tomato sauce hit every comfort note — savory, slightly smoky from fire-roasted tomatoes, and silky from the heavy cream. It’s indulgent without fuss, and the entire pan goes from stovetop to table in under 30 minutes.

What makes this dish special is its balance of texture and flavor: crumbled sausage gives meaty bite, while the tortellini provides a pillowy cheese center that soaks up the sauce. The acid and char of fire-roasted tomatoes cut through the richness of the cream, and a scattering of fresh basil at the end brightens every forkful. Over the years I’ve found small tweaks (draining excess grease, simmering uncovered to thicken the sauce) that improve the result, and those are baked into the technique below.

Ingredients

• Olive oil (1 tablespoon): Use a good-quality extra virgin oil for flavor when browning the sausage; it helps develop those caramelized edges that give depth to the dish.
• Mild Italian sausage (1 pound): Ground sweet or mild pork sausage works best. Brands like Johnsonville or local butcher blends add great flavor; if using links, remove casings before crumbling.
• Yellow onion (1 small, diced): Adds sweetness and aromatic foundation; dice small so it softens quickly and integrates into the sauce.
• Garlic (2 cloves, minced): Fresh garlic gives immediate flavor — add after the onion softens to prevent burning and bitterness.
• Fire-roasted diced tomatoes (14.5 oz can, undrained): The roasted bits add smoky depth and a subtle charred flavor that contrasts beautifully with the cream.
• Heavy whipping cream (1 cup): Creates a silky sauce; whole milk will thin the sauce — choose cream for the proper richness and mouthfeel.
• Chicken broth (1/2 cup): Low-sodium chicken broth balances the cream and helps cook the tortellini; adjust salt after simmering.
• Kosher salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Simple seasoning; always taste and adjust at the end.
• Refrigerated cheese tortellini (9 oz, uncooked): Fresh refrigerated tortellini cooks quickly in the simmering sauce — brands like Buitoni or local deli tortellini are excellent.
• Fresh basil (1/4 cup, chopped): Bright finishing herb that lifts the creamy sauce; add just before serving.
• Shredded Parmesan (1/4 cup, for garnish): Use Parmigiano-Reggiano if possible for nutty flavor and texture.

Instructions

Heat and Brown Sausage: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground mild Italian sausage and cook, breaking up with a spoon, until the meat is thoroughly browned and has developed some caramelized bits, about 5 to 8 minutes. Proper browning builds savory flavor through Maillard reactions. Drain Excess Grease and Reduce Heat: Carefully tilt the pan and spoon out excess fat or blot with a paper towel, leaving a tablespoon for flavor. Turn heat down to medium to avoid overcooking the onion and burning garlic in the next step. Sauté Onion and Garlic: Add the diced small yellow onion and 2 cloves minced garlic. Stir frequently until the onion becomes translucent and just begins to soften, about 2 to 3 minutes. Softened onions release sugars that round out the sauce. Add Tomatoes, Cream, Broth, and Seasoning: Pour in the 14.5-ounce can of fire-roasted diced tomatoes (undrained), 1 cup heavy whipping cream, and 1/2 cup chicken broth. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir well to combine the liquids and scrape up any browned bits from the pan for added flavor. Stir in Tortellini and Simmer: Add the 9-ounce package refrigerated cheese tortellini and stir to coat. Leave the pan uncovered and simmer over medium heat, stirring occasionally, until the sauce reduces slightly and the tortellini are tender and cooked through, about 5 to 7 minutes. The uncovered simmer concentrates flavor and thickens the sauce. Finish and Serve: When pasta is cooked, remove from heat and taste for seasoning adjustments. Serve portions topped with 1/4 cup chopped fresh basil and 1/4 cup shredded Parmesan. The herbs and cheese add freshness and umami contrast.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. If you plan to freeze portions, cool completely then transfer to freezer-safe containers and freeze for up to three months. When reheating, thaw overnight in the fridge if frozen, then rewarm gently in a skillet over low heat, stirring in a splash of chicken broth or milk to restore creaminess and prevent the sauce from breaking. Microwaving works for quick reheats but stir halfway through to distribute heat evenly.

Ingredient Substitutions

If you want to lighten the dish, swap heavy cream for a combination of half-and-half and a tablespoon of butter or use a béchamel made with milk and roux for a lower-fat option, though the texture will be slightly thinner. For a gluten-free version, choose gluten-free tortellini or small stuffed pasta alternatives; timing will vary, so cook to package directions. To make it spicy, replace part of the sausage with hot Italian sausage or add 1/4 teaspoon red pepper flakes when sautéing the garlic.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or roasted seasonal vegetables such as broccolini or Brussels sprouts for added texture. A crusty baguette or garlic bread is great for mopping up the sauce. For garnishes, a drizzle of good olive oil, extra shaved Parmesan, and a few basil leaves torn by hand create an attractive plate and layered flavors.

Cultural Background

This dish is a modern Italian-American comfort staple that borrows classic elements — cured sausage, tomato, cream, and pasta — and simplifies them into a single-pan preparation. While traditional Italian cuisine rarely mixes heavy cream with tomato, Italian-American cooking often merges techniques and ingredients for richer, heartier fare. Fire-roasted tomatoes provide a slightly smoky twist that nods to wood-fired tomato preparations in regional Italian cooking.

Seasonal Adaptations

In summer, boost the basil and add fresh cherry tomatoes instead of canned for a brighter finish. In fall and winter, incorporate chopped kale or roasted butternut squash for heartier servings. For holiday gatherings, swap mild sausage for a fennel-spiced pork sausage and finish with a sprinkle of toasted pine nuts for a festive texture contrast.

Meal Prep Tips

Make a double batch and portion into individual microwave-safe containers for easy lunches. Keep basil and Parmesan separate until serving to preserve freshness. If you want to prep in advance, cook through the simmer stage but stop just before the tortellini are 100% tender; cool quickly and refrigerate, then finish the final simmer when reheating to avoid overcooked pasta.

Bring this to your next busy weeknight — it’s fast, forgiving, and reliably delicious. Share it with friends, tweak it to your tastes, and enjoy the satisfaction of a hearty one-pan meal that feels like a hug in a bowl.