Name: One-Pan Turkey Sausage and Spinach Tortellini Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 Tbsp olive oil; 2 cloves garlic, minced; 1 lb hot or sweet turkey sausages, casings removed; 1 (24 oz) jar marinara sauce (Classico Four Cheese recommended); 1 (14.5 oz) can diced tomatoes; 3/4 cup low-sodium chicken broth; 1/2 cup water; 1 (20 oz) package refrigerated three cheese tortellini; 4 cups packed fresh spinach, roughly chopped; 3 Tbsp chopped fresh parsley; Freshly ground black pepper, to taste; 3 Tbsp chopped fresh basil

If you’re craving a cozy, comforting dinner that comes together in one skillet, you have to try this One-Pan Turkey Sausage and Spinach Tortellini Recipe. I absolutely love how this dish hits all the right notes — it’s flavorful, cheesy, and full of vibrant greens, all without making a huge mess in your kitchen. Trust me, once you try it, you’ll find that this one-pan wonder quickly becomes a weeknight favorite.

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Why You’ll Love This Recipe

One-Pan Convenience: Cleanup is a breeze since everything cooks together in one skillet.
Balanced Flavors: Spicy or sweet turkey sausage pairs perfectly with cheesy tortellini and fresh spinach.
Quick & Easy: Ready in just about 30 minutes, perfect for busy weeknights when you want something hearty fast.
Family Friendly: My crew actually asks for seconds every time I make it – a true crowd-pleaser!

Ingredients You’ll Need

This One-Pan Turkey Sausage and Spinach Tortellini Recipe shines because the ingredients are simple but thoughtfully chosen. Using refrigerated fresh tortellini really cuts down cooking time, and fresh herbs add that lovely fresh pop at the end.

Flat lay of a small white ceramic bowl of golden olive oil, two whole uncracked garlic cloves, a cluster of raw turkey sausage links with natural casing removed showing fresh ground meat, a small white bowl filled with vibrant red marinara sauce, a small white bowl with bright red diced tomatoes, a small white bowl of clear low-sodium chicken broth, a small white bowl of water, a pile of fresh refrigerated three cheese tortellini with smooth pasta folds, a mound of roughly chopped vibrant green fresh spinach, a small heap of finely chopped fresh parsley, scattered whole fresh basil leaves, and a small sprinkle of freshly ground black pepper, arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - One-Pan Turkey Sausage and Spinach Tortellini, Turkey Sausage Tortellini Skillet, Easy Turkey Sausage Pasta, Cheeseburger Spinach Tortellini, Quick Weeknight Pasta

Olive oil: Choose good quality extra virgin olive oil for the best flavor in your sausage sauté.
Garlic: Fresh minced garlic is key to adding that aromatic base to the dish.
Turkey sausage: I like hot turkey sausage for a bit of a spicy kick, but sweet works beautifully too.
Marinara sauce: I swear by Classico Four Cheese for its rich flavor, but any quality jarred sauce will do.
Diced tomatoes: Adds a nice touch of acidity that balances the richness of the sausage and cheese.
Chicken broth: Low-sodium to control salt levels, but adds great depth of flavor to the sauce.
Water: Helps thin the sauce just enough so the tortellini cooks evenly.
Refrigerated three-cheese tortellini: Saving time and loads of flavor – fresh tortellini cooks faster than dried.
Fresh spinach: Pack it in for great color, nutrition, and that lovely soft texture once wilted.
Fresh parsley: Adds brightness and a subtle herbaceous note.
Fresh basil: Stirred in last for that fragrant finish that makes this dish sing.
Freshly ground black pepper: For seasoning with a punch – adjust to your taste.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on what’s in season or what flavors my family is craving. Feel free to swap ingredients and tweak it to fit your style—it’s super forgiving!

Vegetarian Version: I once swapped turkey sausage for sautéed mushrooms and added a little smoked paprika for a smoky kick—and my veggie-loving friends adored it.
Spicy Boost: Add red pepper flakes when cooking the sausage if you want that extra heat. My husband loves it spicy, so I always keep crushed chili on hand.
Different Cheese Options: Try using spinach and ricotta ravioli instead of three-cheese tortellini for a twist. It changes the texture and flavor just enough to feel new.
Seasonal Greens: Swap spinach with kale or swiss chard for a heartier bite and a nutrient-packed punch.

How to Make One-Pan Turkey Sausage and Spinach Tortellini Recipe

Step 1: Brown the Sausage with Garlic

Start by heating that olive oil in a large skillet over medium-high heat. When it’s shimmering, add the minced garlic and sauté for just about 30 seconds—don’t let it brown or it’ll taste bitter. Then toss in the turkey sausage with the casings removed, breaking it up gently with your spatula. I like to keep stirring and breaking it down until it’s cooked through and nicely browned, about 6-8 minutes. This step builds the savory base for the whole dish, so don’t rush it!

Step 2: Add Sauces and Liquids, Bring to a Simmer

Pour in your marinara sauce, canned diced tomatoes (I leave mine undrained for extra flavor), chicken broth, and water. Stir everything up well and bring it to a light boil. At this point, you’ll start smelling those amazing Italian kitchen vibes—this sauce is where the magic happens!

Step 3: Cook the Tortellini in the Sauce

Now add the refrigerated tortellini directly into the skillet. Give everything a good toss to coat the pasta in sauce, then press the tortellini down a bit so they’re submerged. Turn the heat down to medium-low, cover your skillet, and simmer gently for about 10 minutes. Stir once halfway through to keep the pasta from sticking. This approach is the secret to perfectly tender tortellini infused with all those savory flavors.

Step 4: Wilt the Spinach and Finish with Herbs

Once the tortellini are cooked, stir in the fresh chopped spinach and parsley. Season with black pepper to your liking—if you used the marinara sauce brand I recommend, you most likely won’t need salt. Toss everything gently until the spinach wilts down and everything is beautifully combined. Lastly, stir in the fresh basil just before serving for that irresistible herbaceous aroma.

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Pro Tips for Making One-Pan Turkey Sausage and Spinach Tortellini Recipe

Don’t Skip Browning the Sausage: Taking time here adds a richer flavor base that sets this dish apart from just tossing everything together.
Simmer Gently: Use medium-low heat once tortellini are in—too much heat can make the cheese filling burst out.
Fresh Herbs at the End: Add basil and parsley last to keep their delicate flavors bright and fresh.
Adjust Liquids as Needed: If your sauce looks too thick before adding pasta, add an extra splash of broth or water to avoid sticking.

How to Serve One-Pan Turkey Sausage and Spinach Tortellini Recipe

A close-up view of a skillet filled with tortellini pasta mixed with a rich red tomato sauce, chunks of cooked ground meat, and fresh green spinach leaves throughout. The tortellini are creamy yellow and round with folded edges, coated evenly in the sauce. Small pieces of diced tomato add extra red color, and a fresh green basil sprig is placed in the center on top of the pasta. The skillet is black, and the background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - One-Pan Turkey Sausage and Spinach Tortellini, Turkey Sausage Tortellini Skillet, Easy Turkey Sausage Pasta, Cheeseburger Spinach Tortellini, Quick Weeknight Pasta

Garnishes

My go-to garnish is a generous sprinkle of freshly grated Parmesan and an extra few basil leaves for color and aroma. Sometimes I add a drizzle of high-quality olive oil or a pinch of crushed red pepper flakes if we’re craving a little extra heat. These simple touches make the dish feel restaurant-worthy at home.

Side Dishes

I usually keep it simple with a crisp, green salad on the side—maybe a Caesar or a lemony arugula salad to contrast the richness. Garlic bread or warm crusty rolls are also wonderful for mopping up the sauce, and my family goes crazy for those sides.

Creative Ways to Present

For a special occasion, I’ve plated this recipe in wide shallow bowls, sprinkled with chopped toasted pine nuts for a little crunch. You can also add a dollop of ricotta on top for an extra creamy touch. It’s fun to serve family-style on a large platter when friends come over—everyone loves helping themselves to this vibrant dish.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into airtight containers and store them in the fridge for up to 3 days. The flavors deepen overnight, so it tastes even better the next day! Just be sure not to add the fresh basil until reheating.

Freezing

This slice of comfort freezes well. I separate portions into freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating, so the tortellini and sausage don’t get mushy.

Reheating

I reheat leftovers gently in a skillet over low-medium heat with a splash of chicken broth to loosen the sauce. Microwave works too, but stirring halfway through helps maintain texture and keeps everything from drying out. Remember to add fresh basil last after reheating!

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, you can! Just add a couple extra minutes to the simmering time and keep an eye on the texture. Frozen tortellini usually takes a bit longer to cook through than fresh.
What if I don’t like spicy sausage?

No problem! Sweet turkey sausage or even mild Italian sausage work beautifully here. The marinara and fresh herbs keep the dish flavorful without overwhelming heat.
Can I make this recipe dairy-free?

Definitely. Just swap the three-cheese tortellini for a dairy-free or plain pasta alternative and omit cheese-based garnishes. Adding extra fresh herbs and some nutritional yeast can boost flavor.
How can I make the sauce thicker?

If you prefer a thicker sauce, simmer uncovered for the last few minutes after the tortellini is cooked to reduce excess liquid. Just be careful not to overcook the pasta!

Final Thoughts

This One-Pan Turkey Sausage and Spinach Tortellini Recipe is truly one of my ultimate kitchen go-tos. It’s comforting, fuss-free, and packs a punch of flavor that my family just can’t get enough of. I love that it brings a little Italian magic to the table without hours of prep. I’m confident you’ll enjoy making it just as much as eating it—so grab your skillet, get cooking, and savor every cheesy, saucy bite!