Garlic Parmesan Tortellini Sausage

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli is my absolute go-to when I need an easy dinner that still feels special. Plump tortellini, juicy sausage, and crisp-tender broccoli get blanketed in a silky parmesan sauce so rich and garlicky that everyone at the table always asks for seconds. This is the kind of meal that’s both comforting and shockingly easy for busy weeknights.

The first time I made this I could hardly believe how quickly it came together and still tasted like something from a cozy Italian restaurant. My little ones love the cheesy pillows of tortellini and honestly so do I.

Ingredients

• Cheese tortellini: plump and flavorful pick the refrigerated kind for best texture
• Italian sausage: brings big savory flavor choose mild or spicy based on what you love look for sausage with visible herbs and good marbling
• Broccoli florets: vibrant and healthy adds a pop of color and texture use fresh if you can for the best bite
• Garlic: fresh cloves give the sauce bold aroma and depth do not use pre-minced here
• Heavy cream: makes the sauce super creamy always choose real cream for richness
• Parmesan cheese: freshly grated melts into the sauce and gives nutty sharpness use aged Parmigiano Reggiano if possible
• Olive oil: helps brown the sausage and infuses a subtle fruity note use extra-virgin for flavor
• Salt: essential for seasoning taste as you go so it never ends up bland
• Black pepper: adds a gentle warmth grind it fresh for the brightest flavor
• Red pepper flakes: bring a tiny kick use more or less as your family likes

Step-by-Step Instructions

Brown the Sausage:

Drizzle olive oil into a large skillet and warm over medium-high heat. Add sausage removed from its casing and crumble it with a wooden spoon. Keep cooking until the sausage is deeply browned and no longer pink. Transfer to a plate using a slotted spoon so the excess fat stays behind. That sizzling browning brings savory depth you do not want to miss.

Build the Garlic Cream Sauce:

Lower the heat to medium and add minced garlic straight into the flavorful sausage drippings. Stir until the garlic smells intensely aromatic but is still pale in color about one minute. Pour in heavy cream slowly while scraping up any brown bits from the pan for extra richness. Add all the parmesan a bit at a time stirring constantly until it melts and forms a smooth sauce. Season with salt black pepper and red pepper flakes for just the right zip.

Boil the Tortellini and Broccoli:

Meanwhile bring a big pot of salted water to a rolling boil. Toss in the tortellini and set your timer following the package instructions. Two to three minutes before the pasta is done stir in your broccoli florets so they become bright green and crisp-tender. Drain everything together so it is perfectly ready to soak up that sauce.

Combine Everything:

Slide the cooked sausage back into the skillet with the cream sauce. Tip in the hot drained tortellini and broccoli. Gently toss and fold with a spatula until each piece is coated and glossy. You want every bite to glisten with sauce and feel hearty.

Serve and Enjoy:

Spoon generous heaps into bowls and scatter more parmesan and cracked pepper on top if you like things extra cheesy. Take it straight to the table while it’s creamy and hot for maximum yum.

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My favorite part of this recipe is using the good parmesan and letting it melt into the sauce the aroma is just unbeatable. One night my son insisted on helping sprinkle extra cheese before baking his portion under the broiler and now it’s our fun little tradition when we make this dish.

Storage Tips

This pasta actually reheats beautifully. Store leftovers covered in the fridge for up to three days. If the sauce thickens too much simply stir in a splash of milk or cream while warming over low heat.

Ingredient Substitutions

Chicken Italian sausage will work well if you prefer a lighter protein. For a veggie version trade the sausage for white beans or even sautéed mushrooms. Baby spinach or shredded kale can stand in for broccoli if that is what you have on hand.

Serving Suggestions

Serve this with a big leafy green salad and some crusty bread to soak up the last drops of sauce. Sometimes I add a squeeze of lemon over the top just before serving to brighten the flavors. If you are feeling fancy finish with a sprinkle of fresh basil.

Cultural and Historical Context

Creamy cheese filled tortellini is straight out of northern Italy where stuffed pastas are a cherished tradition. The combination of spicy sausage and garlicky cream sauce mirrors many classic trattoria dishes that blend richness with big flavor. This meal always transports me back to my college days studying abroad and diving into giant bowls of pasta with friends in Bologna.

Frequently Asked Questions

→ Can I use a different type of sausage?

Absolutely! Feel free to use any type of sausage you prefer, such as chicken sausage, chorizo, or even a plant-based sausage for a vegetarian option. Adjust cooking time accordingly.

→ What other vegetables can I add?

This dish is very versatile! Spinach, mushrooms, bell peppers, zucchini, or asparagus would all be great additions. Add them to the skillet while sautéing the garlic.

→ Can I use pre-shredded parmesan cheese?

While fresh parmesan cheese is recommended for the best flavor, pre-shredded parmesan can be used in a pinch. Keep in mind that it may not melt as smoothly and the flavor may not be as intense.

→ How do I make this dish vegetarian?

Simply omit the sausage and add a can of drained cannellini beans or chickpeas for added protein and texture. You can also add extra vegetables.

→ Can I make this ahead of time?

Yes, you can prepare this dish ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

→ What can I substitute for heavy cream?

For a lighter option, substitute half-and-half for the heavy cream. The sauce won't be as thick but will still be delicious. You could also use a combination of milk and a thickening agent like cornstarch or flour.