One Pan Turkey Sausage Spinach and Marinara Tortellini
Comforting, quick, and wildly satisfying, this One Pan Turkey Sausage Spinach and Marinara Tortellini is the kind of weeknight dinner that makes everyone at the table happy with minimal fuss. It’s built around juicy turkey sausage, tender three-cheese tortellini, a bright marinara base, and a pile of fresh spinach that wilts into the sauce. If you love meals that come together in a single skillet, this recipe becomes an instant favorite.
Why you’ll love this recipe
This One Pan Turkey Sausage Spinach and Marinara Tortellini checks a lot of boxes: it’s speedy, uses one pan for easy cleanup, and balances protein, carbs, and greens in a single skillet. The jarred marinara keeps things convenient while the canned diced tomatoes and broth create just enough liquid for the tortellini to cook through without extra steps. Fresh herbs at the end lift the whole dish with bright, vibrant flavor.
Ingredients
Use the ingredient list below exactly as written for the best results. If you prefer milder flavors, pick sweet turkey sausage; if you like a little kick, choose hot turkey sausage.
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 lb hot or sweet turkey sausages, casings removed
- 1 (24 oz) jar jar marinara sauce (I like Classico Four Cheese)
- 1 (14.5 oz) can diced tomatoes
- 3/4 cup low-sodium chicken broth
- 1/2 cup water
- 1 (20 oz) pkg 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
Equipment
- Large, heavy skillet with a lid (12-inch works well)
- Spoon or spatula for stirring
- Knife and cutting board
- Measuring cups and spoons
Make-ahead and storage tips
This One Pan Turkey Sausage Spinach and Marinara Tortellini stores well. Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, or microwave in 30-second intervals until warmed through. For freezing, portion into freezer-safe containers and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.
Step-by-step instructions
The following directions are rewritten for clarity and flow while keeping the original order and ingredient amounts.
- Heat the skillet over medium heat and add 1 Tbsp olive oil. Allow the oil to shimmer but not smoke.
- Add 2 cloves garlic, minced, to the hot oil and sauté for about 30 seconds to 1 minute until fragrant. Be careful not to let the garlic brown.
- Add 1 lb hot or sweet turkey sausages (casings removed) to the skillet. Break the sausage apart with your spatula and cook, stirring occasionally, until it is browned and cooked through, about 6–8 minutes. Ensure there are no pink bits remaining.
- Pour in 1 (24 oz) jar marinara sauce and 1 (14.5 oz) can diced tomatoes. Stir to combine with the cooked sausage, scraping up any browned bits from the bottom of the pan.
- Add 3/4 cup low-sodium chicken broth and 1/2 cup water to the skillet. Stir well so the sauce is slightly thinned and will provide enough liquid for the tortellini to cook.
- Bring the mixture to a gentle simmer over medium heat.
- Add 1 (20 oz) pkg refrigerated three cheese tortellini to the pan, pressing them down into the sauce so they’re mostly submerged. Stir gently to separate the pasta and distribute it evenly through the sauce.
- Cover the skillet with a lid and simmer for about 5–7 minutes, stirring once or twice, until the tortellini are tender and cooked through according to package directions.
- Once the tortellini are cooked, remove the lid and fold in 4 cups packed fresh spinach, roughly chopped. Stir until the spinach wilts into the sauce, about 1–2 minutes.
- Stir in 3 Tbsp chopped fresh parsley and 3 Tbsp chopped fresh basil. Season with freshly ground black pepper to taste. Taste and adjust seasoning if needed.
- Remove the skillet from the heat and let the dish sit for a minute before serving so the sauce can thicken slightly.
- Spoon onto plates or into bowls and serve warm. Garnish with extra basil or a drizzle of olive oil if desired.
Serving suggestions
This One Pan Turkey Sausage Spinach and Marinara Tortellini is great on its own, but you can pair it with a simple side salad or crusty bread to mop up the sauce. A crisp green salad with lemon vinaigrette or roasted vegetables rounds out the meal without stealing the show.
Flavor hacks and substitutions
- If you’d like a creamier sauce, stir in a splash of heavy cream or a dollop of ricotta at the end.
- Swap fresh spinach for baby kale or arugula for a peppery twist, but add a couple minutes to cook time for tougher greens.
- Prefer more heat? Use hot turkey sausage or add crushed red pepper flakes when you add the garlic.
- No refrigerated tortellini? Use frozen cheese tortellini and add a minute or two to the cooking time, checking for doneness.
Why the one-pan method works
Cooking everything in one pan concentrates flavors; the sausage browns and releases savory richness into the sauce, the tortellini absorbs that taste while cooking, and the greens finish the dish with freshness. The result is a hearty, balanced meal with minimal cleanup and maximum flavor.
Final notes
Simple pantry staples and a few fresh herbs turn everyday ingredients into a comforting dinner everyone will request again. This One Pan Turkey Sausage Spinach and Marinara Tortellini is proof that you don’t need a long ingredient list or fancy techniques to make something delicious, satisfying, and easy to love.
Enjoy!
One Pan Turkey Sausage Spinach and Marinara Tortellini
Ingredients
Equipment
Method
- Heat 1 tablespoon olive oil in an extra-large skillet or large pot over medium-high heat.
- Add the minced garlic and sauté about 30 seconds, until fragrant.
- Add the turkey sausage, break it up with a spoon, and cook, stirring occasionally, until no longer pink and cooked through.
- Stir in the marinara sauce, diced tomatoes, chicken broth, and 1/2 cup water, then bring the mixture to a light boil.
- Add the refrigerated tortellini, gently press the tortellini into the sauce so they are submerged, then reduce heat to medium-low, cover, and simmer until tortellini are cooked through, about 10 minutes, stirring once halfway through.
- Stir in the chopped spinach and parsley, season with freshly ground black pepper (and salt only if needed), and toss gently until the spinach wilts.
- Stir in the chopped basil, adjust seasoning if necessary, and serve warm.
Notes
- Recipe inspired by Buitoni.
