One-Pot Cheesy Tortellini with Sausage

One-Pot meals are the BEST kind of meals. This super quick and easy one-pot cheesy tortellini is perfect for busy nights.

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I absolutely LOVE one-pot meals. You just throw everything in a pot or pan, and you have a delicious dinner in under 15 minutes. With only one pan to clean. What’s not to love?

One-Pot Cheesy Tortellini with Sausage

  • 300 grams Italian sausage, uncooked
  • 1 3/4 cups Marinara sauce
  • 1 cup low sodium chicken broth
  • 1 225 gr. pkg fresh cheese tortellini
  • 2 cups of fresh baby spinach, chopped
  • 1 1/2 cups mozzarella, grated
  • 1/4 cup parmesan cheese, grated
  1. Preheat the broiler
  2. In an oven-proof skillet, brown the Italian sausage over medium heat, until it is cooked thoroughly. Drain off any excess grease.
  3. Add the marinara sauce and chicken broth to the skillet. Bring to a gentle boil.
  4. Stir in the tortellini. Simmer for 3 to 4 minutes, uncovered or until the tortellini is tender, and the liquid has reduced.  Stirring occasionally.
  5. Stir in the spinach. Top with the cheese.
  6. Broil for 1 to 2 minutes  or until the cheese is bubbly and golden brown

Serve 3 to 4

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Italian Sausage Meatball Minestrone Soup

There is nothing more comforting to me on a cold day than a delicious bowl of homemade soup.  In the winter, I probably make a pot of homemade soup at least several times a week. I just love it!  It truly is the ultimate comfort food.

 



I think the best thing about making soup is how easy it is to customize to your own preference. If you have veggies in your fridge that need to be used up, go ahead and throw them in. The more, the merrier. This is more about the method than following the recipe correctly.

Options:

  • For a vegetarian version:  omit the meatballs and chicken stock. Add a can of rinsed and drained beans,( chickpeas, kidney beans, cannellini beans, etc.) Replace chicken stock with vegetable stock and use vegetarian Worcestershire.
  • For a gluten-free version: Make meatballs with GF Italian sausage and crushed rice crackers, GF chicken stock, Worcestershire, and pasta.

Tip: If you have leftover parmesan rinds, they add a great flavor to the soup. Just add and simmer with the rest of the ingredients. Remove before serving.

 

Italian Sausage Meatball Minestrone Soup

Recipe Source: Vintage Vibes

Meatballs:
  • 3/4 lb. hot Italian sausage meat
  • 1/3 cup finely ground cracker crumbs

Directions:

Preheat oven to 375 F. Mix together sausage and cracker crumbs. Roll into small meatballs. Bake on a lightly greased pan until cooked through. Set aside.

Soup:
  • 1 Tablespoon olive oil
  • one medium onion, diced
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp. chili flakes, or to taste
  • 1 large roasted red pepper, finely chopped
  • 6 cups chicken stock
  • 1 teaspoon Worcestershire
  • 1 teaspoon dried Italian seasoning
  • 1 28 oz. can diced tomatoes
  • leftover Parmesan rinds, optional
  • 1/2 cup uncooked, small pasta shells
  • 1 small bunch kale, stems removed and chopped
  • freshly grated Parmesan
  • salt and pepper, to taste
  • chopped fresh basil

Directions:

  1. In a large pot, heat olive oil over medium heat. Cook onion and celery until softened. Add the garlic and chili flakes and cook one minute longer. Add roasted pepper, stock, Worcestershire, and tomatoes and Parmesan rinds. Bring to a boil. Cover and reduce heat to low and simmer for about an hour.
  2. Add pasta and kale and simmer until pasta is cooked. Add fresh basil, cooked meatballs and salt, and pepper to taste. Serve with freshly grated Parmesan. Yields: 6 to 8 servings.