Ingredients
Equipment
Method
Step 1: Browning the Sausage & Our Unique Deglaze
- Take the Italian sausage meat out of its casings and crumble it into a large, heavy-bottomed skillet. Cook over medium-high heat, stirring occasionally, until beautifully browned. Drain most excess fat, leaving about 1-2 tablespoons in the pan. Add 1/4 cup dry white wine to the hot pan, scraping up any browned bits (fond) from the bottom with a wooden spoon as the wine sizzles and reduces slightly (1-2 minutes). This deglazing step incorporates deep savory flavors into the sauce base.
Step 2: Building the Creamy Sauce & Cooking Tortellini
- Reduce the heat to medium. Add the minced garlic to the pan and sauté for about 30 seconds until fragrant. Pour in the chicken broth, the 1 (14 ounce) can of crushed tomatoes, 1/2 cup of heavy cream, and 2 tablespoons of softened cream cheese. Whisk or stir everything well until the cream cheese melts smoothly into the sauce, creating a rich, creamy tomato sauce. Add the 9 ounce package of refrigerated cheese tortellini to the pan. Cook, uncovered, stirring occasionally, for 5-7 minutes, or until the tortellini is cooked through and plumped, and the sauce has reduced to your desired consistency.
Step 3: Finishing Touches
- Finally, stir in the 2 cups of fresh baby spinach. Cook just until the spinach is wilted and vibrant green, which usually takes 1-2 minutes. Taste the sauce and season generously with salt and pepper as needed. Serve immediately, optionally garnished with a sprinkle of freshly grated Parmesan cheese.
Nutrition
Notes
Ingredient Notes: For Italian sausage, choose mild or hot; if using links, remove casings. The recipe uses crushed tomatoes for a smoother sauce. Heavy cream and cream cheese are crucial for a velvety, stable sauce; avoid lower-fat dairy. Refrigerated tortellini cooks fastest, but frozen can be used by extending cook time by 2-4 minutes. Pro Tips & Common Mistakes: Don't skip browning the sausage thoroughly or deglazing the pan, as these build flavor. Trust the cream cheese for a smooth sauce that resists curdling. Monitor liquid levels and adjust with broth/cream if the sauce becomes too thick. Always taste and adjust seasoning. Avoid substituting heavy cream with lower-fat dairy. Use a 12-inch heavy-bottomed skillet to prevent overcrowding. Do not overcook tortellini. Drain most excess sausage fat, leaving 1-2 tablespoons. Storage & Reheating: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium-low heat (adding broth/cream to loosen sauce) or in the microwave. Freezing the sauce without the tortellini is recommended for best texture, as pasta can soften after freezing and thawing. Nutrition information is estimated based on common ingredients and serving sizes and may vary.