Italian Sausage Tortellini Skillet with Mushrooms and Spinach in a Creamy Tomato Sauce
Servings 4
Equipment
- Large skillet
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- ½ yellow onion, diced
- 7 button mushrooms, sliced
- Pinch of crushed red pepper flakes to taste
- 2 cloves of garlic, minced
- ½ cup chicken broth
- 1 (24-oz) jar of marinara sauce or homemade marinara
- ½ cup heavy cream
- Sea salt and freshly cracked pepper to taste
- 1 (20-oz) package of Italian sausage tortellini or flavor of your choice
- 1 cup baby spinach
- Fresh basil, chopped
- Parmesan, shaved
Instructions
- Heat the oil and butter in a large skillet over medium heat.
- Add the onions and cook, stirring often, for 3 minutes.
- Add the mushrooms and crushed red pepper flakes, then cook, stirring occasionally, for 4-5 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the chicken broth and scrape up all bits from the bottom of the pan.
- Add the jar of marinara sauce and the heavy cream; mix until well combined. Taste, then season with sea salt and freshly cracked pepper to taste.
- Nestle the tortellini in the sauce so they are submerged.
- Cover with a lid and cook for 9-11 minutes, or until the tortellini are tender and cooked through.
- Remove the lid and add the baby spinach; stir until combined.
- Serve immediately, topped with freshly chopped basil and shaved Parmesan. Enjoy.