Italian Sausage Tortellini = Easy Weeknight Dinner

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Recipe By: Garrett Heintz

“Tons of flavor in this tortellini with Italian sausage! Your family will love this!”

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ITALIAN SAUSAGE TORTELLINI EASY WEEKNIGHT DINNER
ITALIAN SAUSAGE TORTELLINI EASY WEEKNIGHT DINNER

Ingredients

2 tablespoons unsalted butter

1 (8 ounce) package baby portobello mushrooms, sliced

1 cup dry white wine (such as Pinot Grigio), divided

3 cloves garlic, minced, divided

10 ounces mild Italian sausage, casings removed

1 (16 ounce) package three-cheese tortellini

14 1/2 ounces basil pesto sauce (such as Prego(R))

1 (5 ounce) package baby spinach leaves

Directions

Heat butter in a large, deep skillet over medium heat. Cook and stir mushrooms, 1/2 cup white wine, and 1 clove minced garlic until liquid has reduced and mushrooms have softened, about 5 minutes. Remove from heat and place in a bowl.

Heat the same skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, dividing it into bite-sized portions while stirring. Remove excess grease by placing paper towels onto a plate and dumping browned sausage onto it to drain. Return sausage to the skillet.

Return cooked mushrooms back to the skillet with sausage and add tortellini, basil pesto sauce, remaining 1/2 cup white wine, and remaining garlic. Reduce heat to medium-low. Cover and cook, stirring occasionally, for about 10 minutes. Add spinach; cover and cook until spinach is wilted, 3 to 4 minutes more. Mix well to combine. Remove from heat and serve.

Italian Sausage Tortellini = Easy Weeknight Dinner

Italian Sausage Tortellini = Easy Weeknight Dinner

“Tons of flavor in this tortellini with Italian sausage! Your family will love this!"

Equipment

  • Large Skillet

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 (8 ounce) package baby portobello mushrooms, sliced
  • 1 cup dry white wine (such as Pinot Grigio), divided
  • 3 cloves garlic, minced, divided
  • 10 ounces mild Italian sausage, casings removed
  • 1 (16 ounce) package three-cheese tortellini
  • 14 1/2 ounces basil pesto sauce (such as Prego(R))
  • 1 (5 ounce) package baby spinach leaves

Instructions
 

  • Heat butter in a large, deep skillet over medium heat. Cook and stir mushrooms, 1/2 cup white wine, and 1 clove minced garlic until liquid has reduced and mushrooms have softened, about 5 minutes. Remove from heat and place in a bowl.
  • Heat the same skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, dividing it into bite-sized portions while stirring. Remove excess grease by placing paper towels onto a plate and dumping browned sausage onto it to drain. Return sausage to the skillet.
  • Return cooked mushrooms back to the skillet with sausage and add tortellini, basil pesto sauce, remaining 1/2 cup white wine, and remaining garlic. Reduce heat to medium-low. Cover and cook, stirring occasionally, for about 10 minutes. Add spinach; cover and cook until spinach is wilted, 3 to 4 minutes more. Mix well to combine. Remove from heat and serve.
Keyword Italian Sausage, Tortellini