Lemon Parmesan Tortellini with Italian Sausage
This lemon parmesan tortellini has flavorful Italian sausage and fresh spinach tossed in a delightful cream sauce. It’s a family-friendly, pasta dinner that you’ll want to add to your meal rotation.
Sometimes you need a light, bright, and vibrant dish that’s also hearty enough to keep you full for hours.
Well, that is that dish! It’s made with a bag of cheese-filled tortellini that I picked up in the refrigerated section of the grocery store, some ground Italian sausage, and fresh spinach. Everything gets coated in the creamiest lemon parmesan sauce for a silky, velvety finish.
This tortellini is a full meal on its own, but I’m a firm believer that all pasta recipes are better with a side. My cheesy feta garlic bread and easy garlic knots are two of our favorites!
Kim’s Cream Sauce Tips
- Use heavy cream or heavy whipping cream. Don’t try to substitute it with half and half or milk. Otherwise, the sauce has a higher likelihood of curdling.
- The sauce should thicken enough to coat the pasta. Between the lemon juice and the parmesan cheese, the sauce should thicken up just fine. If it doesn’t, place 2 to 3 tablespoons of flour into a small bowl. Remove another 2 to 3 tablespoons of the hot cream mixture from the pan and whisk it into the flour until smooth and lump-free. Add small amounts of the flour mixture to pan, and whisk until the sauce thickens.
- It will be thinner than alfredo sauce. You’re aiming for a cream sauce that is silky, smooth, and coats the pasta. It won’t be as thick as alfredo sauce.
Ingredients
- Ground Italian sausage is one of the stars in this pasta. Use any variety (mild, medium, or hot). You can also use Italian sausage links, just be sure to remove the casings before cooking.
- This wouldn’t be lemon parmesan tortellini without the cheese tortellini! I like the refrigerated kind that comes in a bag. It cooks in about 3 minutes which cuts down on prep time. Frozen also works. Make sure not to overcook it, or it gets gummy in the sauce.
- Fresh baby spinach adds a touch of green, and it helps get your veggies in. If you don’t want to use spinach, swap it out with kale or just leave it out all together.
- You’ll need to shred a little parmesan cheese off the block. Don’t use the kind in the shaker container. It makes the sauce gritty, and doesn’t melt well.
- The rest of the ingredients are listed in detail in the recipe card below.
Ingredients
- 20 ounces cheese tortellini, refrigerated or frozen
- ½ cup reserved pasta water
- 1 pound ground Italian sausage
- 2 tablespoons unsalted butter
- 3 to 4 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 ¼ cups heavy cream, room temperature or slightly warmed
- 1 lemon, zested and juiced (3 tablespoons of juice)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 cup freshly grated parmesan cheese
- 1 to 2 cups baby spinach, optional
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Instructions
- Cook the tortellini according to the package directions. Reserve about ½ cup of the pasta water before draining, then set the tortellini aside.20 ounces cheese tortellini½ cup reserved pasta water
- In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until browned and cooked through. If needed, drain off excess grease, leaving about 1 tablespoon in the pan.1 pound ground Italian sausage
- Add the butter and garlic. Cook for about 30 seconds, just until fragrant.2 tablespoons unsalted butter3 to 4 garlic cloves
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes.1 cup low-sodium chicken broth
- Stir in the heavy cream, lemon zest, lemon juice, black pepper, and salt. Bring to a gentle simmer.1 ¼ cups heavy cream1 lemon½ teaspoon salt¼ teaspoon black pepper
- Reduce the heat to low and stir in the Parmesan until melted and smooth.1 cup freshly grated parmesan cheese
- Add the cooked tortellini, sausage, and spinach if using. Toss gently until everything is coated and the spinach wilts.1 to 2 cups baby spinach
- Add a splash of the reserved pasta water if needed to loosen the sauce. Taste and add more salt and pepper if desired.
- Garnish with parsley and extra parmesan before serving.
Notes
Nutrition
How to Make Lemon Parmesan Tortellini
Start by cooking the tortellini according to the package directions. Make sure not to overcook it that way it doesn’t get soft and gummy in the sauce. Save about ½ cup of starchy pasta water before draining, then set the tortellini aside.
Cook the sausage, and break it into crumbles with a spoon or spatula. When it’s cooked through, drain the excess grease, leaving about 1 tablespoon in the pan. Add the butter and garlic, and cook for about 30 seconds just until fragrant.
Pour in the chicken broth, and scrape up any browned bits that are stuck to the bottom of the skillet. Let it simmer for 2 to 3 minutes. Stir in the heavy cream, lemon zest, lemon juice, salt, and pepper. Stir to combine, and bring the mixture to a low simmer.
Reduce the heat to low, and stir in the parmesan cheese a little at a time. Stir until the cheese fully melts and incorporates into the cream mixture.
Add the cooked tortellini back to the skillet along with spinach. Stir gently to coat with the lemon cream sauce. Use splashes of the reserved pasta water if needed to loosen the sauce.
Taste and add extra salt and pepper if desired. Garnish with fresh parsley and extra parmesan cheese.
