Creamy Garlic Parmesan Tortellini with Sausage and Broccoli
Comforting and creamy tortellini pasta with savory sausage and fresh broccoli, ready in about 30 minutes—perfect for busy weeknights or unexpected guests.
Equipment
- Large pot
- Large skillet
- Wooden spoon
Ingredients
Main Ingredients
- 12 oz cheese tortellini fresh or refrigerated
- 1 lb beef sausage mild or spicy, crumbled
- 2 cups broccoli florets fresh
- 2 tbsp butter for sautéing garlic and sauce
- 4 cloves garlic minced
- 1.5 cups heavy cream
- 1/2 cup Parmesan cheese grated
- 1/2 cup chicken broth
- 1/4 tsp red pepper flakes optional
- salt and black pepper to taste
- fresh basil or parsley chopped, for garnish
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook cheese tortellini according to package instructions (3–5 minutes) until tender but with a slight bite. Drain, reserving ½ cup of pasta water, and set aside.
- Step 2: Heat a large skillet over medium heat. Add crumbled beef sausage and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes. Remove sausage and set aside, leaving browned bits in the pan.
- Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and just golden, being careful not to burn.
- Step 4: Pour chicken broth into the skillet to deglaze, scraping browned bits with a wooden spoon. Simmer for 1–2 minutes. Stir in heavy cream, grated Parmesan, red pepper flakes (if using), salt, and black pepper. Simmer for 3–4 minutes until sauce thickens slightly.
- Step 5: Add broccoli florets to the sauce and cook for 2–3 minutes until tender but still vibrant and slightly crisp.
- Step 6: Return cooked sausage and tortellini to the skillet. Toss gently to coat everything in the sauce. If sauce is too thick, add reserved pasta water to loosen. Simmer together for 1–2 minutes to meld flavors.
- Step 7: Garnish with freshly chopped basil or parsley. Serve warm and enjoy.
Notes
Feel free to swap sausage for turkey or Italian sausage, or make vegetarian by omitting sausage and adding mushrooms or sun-dried tomatoes. You can also switch broccoli with spinach or kale. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on stove with a splash of milk or broth to loosen sauce.