Here’s a fun fact for you guys: Did you know that tortellini was supposedly modeled after the navel of the Roman goddess Venus? I have no idea why I know that, but I do, and now you do too.
Tortellini are small, ring-shaped pastas that are typically filled with cheese or a mixture of meat and cheese and are hands-down my favorite kind of filled pasta. I will take tortellini over ravioli any day of the week. I just love that they’re so cute and bite-sized!
Fresh tortellini are typically found in the refrigerated section of the grocery store near the cheeses, and although you can find dried tortellini in the pasta aisle and frozen tortellini in the freezer section, it’s my opinion that these just don’t compare to the fresh stuff. The nice thing is, you can still freeze fresh tortellini if you’re not going to use it right away, and if you thaw it out in the refrigerator prior to cooking, it still tastes fresh. The tortellini I used for this recipe had been hiding in the bottom of my deep freezer for TWO YEARS (ok, yes, I obviously forgot about it down there), and it still tasted as awesome as it does straight from the grocery store.
Another thing that I’ve totally fallen in love with recently is fresh chicken sausage. I’ve used Al Fresco chicken sausage in recipes that I’ve shared with you before (in my lasagna soup), and I just can’t say enough great things about it. You can find fresh chicken sausage in so many flavors (I have a spicy chipotle version in my freezer just begging to be used soon and I have my sights set on a garlic & herb version too), plus it’s just so much healthier for you than regular pork sausage. Now I have no doubt in my mind that this amazing skillet would taste just as delicious if you decided to use pork sausage or even turkey sausage, but if you’ve never tried chicken sausage before, I can’t encourage you enough to give it a shot. For me? Please?
The best part about this sausage and tortellini skillet? Say it with me: ONE PAN! There’s nothing worse than having to clean up a kitchen full of dishes after you eat dinner, and you can avoid that whole scenario with this recipe! Plus it came together crazy fast… start to finish I think it took me a whole 20-25 minutes. Seriously…. add this to your dinner plans ASAP!
One Pan Chicken Sausage & Tortellini Skillet
- 1 tbsp olive oil
- 1 (14 oz) package fresh sweet Italian chicken sausage, casings removed (I use Al Fresco) (See note)
- 1 (24 oz) jar marinara sauce (I use Prego Light)
- 1/2 cup water
- 1 (20 oz) package fresh cheese tortellini (I use Buitoni)
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- Turn oven broiler on high.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken sausage and brown, breaking it apart into crumbles with a wooden spoon.
- Pour in marinara sauce and water. Reduce heat to medium and simmer for 5-10 minutes until sauce is fully heated through.
- Add tortellini and simmer until tortellini is tender, about 6-7 minutes, stirring occasionally to help the tortellini cook evenly.
- Once tortellini is al dente, remove pan from heat. Sprinkle mozzarella and parmesan cheeses evenly over pasta, and place skillet in oven until cheese is melted, about 2-3 minutes.
Note: Turkey sausage or regular pork sausage can be used instead. If using pork sausage, use only 1/2 tablespoon of olive oil.
Inspired by: Yellow Bliss Road