Creamy Tomato Tortellini with Sausage Recipe
Creamy Tomato Tortellini with Sausage Recipe photo by Taste of Home

Creamy Tomato Tortellini with Sausage Recipe

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No one will believe that just three ingredients make up this tomato sauce that tastes like it bubbled away all day on top of the stove. It's that good. — Jennifer Eggert, Scottsdale, Arizona
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1 package (19 ounces) frozen cheese tortellini
  • 2 fully cooked Italian chicken sausage links (3 ounces each), sliced
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
  • 1 package (6 ounces) fresh baby spinach
  • 4 ounces reduced-fat cream cheese

Nutritional Facts

1-1/3 cups: 298 calories, 13g fat (6g saturated fat), 49mg cholesterol, 824mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 17g protein


  1. Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir sausage over medium-high heat 4-5 minutes or until browned. Add tomatoes and spinach; cook and stir just until spinach is wilted. Stir in cream cheese until melted.
  2. Drain tortellini; add to sausage mixture. Toss to combine. Yield: 6 servings.
Originally published as Creamy Tomato Tortellini with Sausage in Taste of Home September/October 2013

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Feb. 21, 2016

"Quick and easy! Instead of frozen tortellini, we used the bag stuff, which was only 12 oz. We liked a lot of sauce so did the full amount of sauce. I didn't do all the sausage though because it seemed like too much. Hubby and I loved it! Next time I will add more onion and garlic and maybe mix in some shredded parmesan!"

Reviewed Nov. 6, 2015

"This was good, but needed a little sonethin' somethin'. I added a few shakes of Jane's Krazy Salt seasoning, but it needed something else. Next time I'll add more sausage, and some fresh garlic. Also, maybe some Better 'n Boullion will do the trick. Just maybe 1/2 a teaspoon or so. I'll make it again, but needs a bit of tweaking to make it awesome. Enjoyed the recipe, though."

Reviewed Sep. 15, 2015

"This was so easy to make and very tasty. Loved it!"

Reviewed Sep. 10, 2015

"Tried this not very tasty - rather boring. I won't try this again."

Reviewed Sep. 9, 2015

"Very tasty and easy. This will definitely be one of my new go to meals."

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