Comfort food gets a weeknight glow-up with this One Pan Turkey Sausage Spinach and Marinara Tortellini. It’s a cozy, saucy skillet dinner that comes together quickly and cleans up even quicker. Creamy cheese tortellini mingles with savory turkey sausage, bright tomatoes, and a mountain of spinach. Herbs finish the dish with a fresh pop that makes everyone at the table lean in for seconds. This recipe is designed for busy evenings, but it’s special enough for casual company.
Why you’ll love this recipe
This One Pan Turkey Sausage Spinach and Marinara Tortellini is a weeknight winner because it’s simple, fast, and full of satisfying flavors and textures. Everything cooks in one skillet: no draining, no multiple pots. The turkey sausage gives you hearty, savory depth without feeling heavy, while the jarred marinara and canned diced tomatoes create a rich, comforting sauce. Fresh spinach wilts into the sauce, adding lovely color and a pop of brightness. Toss in parmesan or serve as-is for an easy, family-friendly dinner.
Ingredients
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 lb hot or sweet turkey sausages, casings removed
- 1 (24 oz) 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
- 3 Tbsp chopped fresh basil
Equipment
- Large deep skillet or sauté pan with a lid
- Spoon or spatula for stirring
- Knife and cutting board
- Measuring cups and spoons
Step-by-step instructions
Follow these steps to make the One Pan Turkey Sausage Spinach and Marinara Tortellini exactly as intended, with clear, easy-to-follow directions. I kept the ingredient amounts exactly as listed above and organized the steps so the meal comes together smoothly.
- Heat the skillet: Place a large, deep skillet over medium heat and add 1 Tbsp olive oil. Allow the oil to warm for about 30 seconds so it shimmers but doesn’t smoke.
- Sauté the garlic: Add 2 cloves garlic, minced, to the skillet. Stir constantly for about 30 seconds to 1 minute until fragrant, taking care not to brown the garlic.
- Cook the sausage: Add 1 lb turkey sausages with the casings removed to the skillet. Break the sausage into bite-sized pieces with your spatula and cook until no longer pink, about 6–8 minutes. Stir occasionally so the pieces brown evenly.
- Add the sauces and liquids: Pour in 1 (24 oz) jar marinara sauce and 1 (14.5 oz) can diced tomatoes. Then add 3/4 cup low-sodium chicken broth and 1/2 cup water. Stir to combine, scraping up any browned bits from the bottom of the skillet.
- Bring to a simmer: Increase heat slightly if needed and bring the mixture to a gentle simmer. Let it bubble for 2–3 minutes to meld the flavors and warm the sauce through.
- Add the tortellini: Add the entire 1 (20 oz) package refrigerated three cheese tortellini to the skillet, pushing them gently into the sauce so they’re mostly submerged. Stir carefully to distribute them evenly without tearing the pasta.
- Cook the tortellini: Cover the skillet with a lid and simmer for 5–7 minutes, stirring once or twice, until the tortellini are tender and cooked through. If the sauce seems too thick before the tortellini are done, add a splash more water or broth.
- Incorporate the spinach: Remove the lid and stir in 4 cups packed fresh spinach, roughly chopped. Allow the residual heat and a minute or two of stirring to wilt the spinach into the sauce.
- Finish with herbs and seasoning: Stir in 3 Tbsp chopped fresh parsley and 3 Tbsp chopped fresh basil. Season with freshly ground black pepper to taste. Give everything one final stir to combine the herbs evenly.
- Serve: Spoon the pasta and sausage into bowls and serve immediately. If you like, grate fresh Parmesan over the top at the table for extra richness.
Tips and variations
- To change the heat: Use hot turkey sausage for more kick, or choose sweet turkey sausage for a milder dish.
- Make it heartier: Stir in a handful of shredded mozzarella right before serving and let it melt into the sauce.
- Vegetable add-ins: Sliced mushrooms or bell peppers can be sautéed with the garlic before adding the sausage for added texture and flavor.
- Storing and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, or microwave in short intervals, stirring between heating.
- Make-ahead note: You can brown the sausage ahead of time and refrigerate it. When ready to cook, proceed from the simmer step, adding the pre-cooked sausage to the skillet with the sauces.
Serving suggestions
This One Pan Turkey Sausage Spinach and Marinara Tortellini pairs beautifully with a crisp green salad, garlic bread, or roasted vegetables. A simple arugula salad with lemon vinaigrette cuts through the richness, while warm crusty bread soaks up every last drop of marinara. For a lighter dinner, serve smaller portions alongside a chilled vegetable salad.
Notes on ingredients
If you want to swap the turkey sausage, you can use ground turkey or a vegetarian sausage alternative in the same quantity. Keep the same amounts of liquids and pasta to ensure the sauce cooks properly and the tortellini reach the right tenderness. The jarred marinara and canned diced tomatoes are convenient for speed, but feel free to use a homemade marinara if you prefer—just keep the total volume close to 24 oz of marinara-equivalent.
Wrapping up
This One Pan Turkey Sausage Spinach and Marinara Tortellini is the kind of recipe that feels like a gentle hug: warm, flavorful, and uncomplicated. The one-pan method keeps things tidy, while the combination of savory sausage, cheesy tortellini, bright herbs, and tender spinach delivers a balanced and satisfying meal. Whether it’s a busy weeknight or a casual weekend dinner, this skillet pasta deserves a spot in your regular rotation.
One Pan Turkey Sausage Spinach and Marinara Tortellini
Equipment
- extra-large skillet or large pot with lid
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 pound turkey sausages hot or sweet, casings removed
- 24 ounce jar marinara sauce about 1 (24 oz) jar (e.g., Classico Four Cheese)
- 14.5 ounce canned diced tomatoes 1 (14.5 oz) can
- 3/4 cup low-sodium chicken broth
- 1/2 cup water
- 20 ounce refrigerated three-cheese tortellini about 1 (20 oz) package
- 4 cups fresh spinach packed, roughly chopped
- 3 tablespoons fresh parsley chopped
- freshly ground black pepper to taste
- 3 tablespoons fresh basil chopped
Instructions
- Heat 1 tablespoon olive oil in an extra-large skillet or pot over medium-high heat.
- Add the minced garlic and sauté about 30 seconds until fragrant.
- Add the turkey sausage (with casings removed) and cook, breaking it up with a spoon, until no longer pink and cooked through, stirring occasionally.
- Stir in the marinara sauce, diced tomatoes, chicken broth, and 1/2 cup water; bring the mixture to a light boil.
- Add the refrigerated tortellini, toss to combine, press the pasta down into the sauce, then reduce heat to medium-low; cover and simmer until tortellini is 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 gently toss until the spinach wilts.
- Stir in the chopped basil, adjust seasoning, and serve warm.
Notes
- Inspired by Buitoni.
