Creamy Garlic Parmesan Tortellini with Sausage and Broccoli is the kind of meal that feels like a warm hug on a plate. I make this at least twice a month because it never fails to bring smiles around our dinner table.
My grandmother had a similar recipe she’d whip up when the whole family gathered at the farm on Sundays. She’d use whatever pasta she had in the pantry and toss it with Italian sausage from the local butcher and vegetables from her garden. The sauce was always the star, rich with cream and plenty of freshly grated Parmesan that she’d shave right at the stove. I can still picture her standing at that old cast iron range, stirring the pot while telling stories about her own mother’s cooking. She taught me that the best comfort food doesn’t need to be complicated. Good ingredients, a little care, and plenty of cheese can turn a simple weeknight into something memorable. This Creamy Garlic Parmesan Tortellini carries on that tradition in my kitchen today. Let’s get cooking.
What You’ll Discover About This Tortellini Recipe
One-pan pasta dishes have saved countless weeknight dinners in my house, and this creamy tortellini version ranks among our absolute favorites. The combination of cheese-filled pasta, savory sausage, and that velvety garlic Parmesan sauce creates something truly special.
- Comes together in under 30 minutes from start to finish
- Uses a single skillet for cooking, making cleanup incredibly easy
- Delivers rich, cheesy flavors that satisfy even the pickiest eaters
- Works perfectly for feeding hungry families on busy evenings
- Provides a complete meal with protein, vegetables, and pasta in one dish
- Tastes impressive enough for company but simple enough for Tuesday night
- Adapts easily with different vegetables or sausage varieties
The Building Blocks
Cheese tortellini forms the heart of this dish, and those little pasta pillows filled with ricotta and Parmesan bring incredible richness. I always choose fresh or frozen varieties because they cook quickly and hold up beautifully when tossed with the sauce.
Italian sausage adds savory depth and hearty protein that makes this a truly satisfying meal. In my kitchen, I prefer using mild sausage so the kids enjoy it, but spicy Italian sausage brings wonderful heat for those who like a kick.
Broccoli florets provide color, nutrition, and a slight bitterness that balances the rich cream sauce perfectly. Fresh broccoli works best, though frozen florets can work in a pinch when you’re short on time.
Garlic creates that aromatic foundation that makes your whole house smell like an Italian restaurant. Fresh cloves minced just before cooking release the most flavor and blend beautifully into the cream.
Heavy cream transforms into a silky, luxurious sauce that coats every piece of tortellini. The fat content in heavy cream prevents the sauce from breaking and creates that perfect velvety texture we all love.
Parmesan cheese brings nutty, savory notes that define this entire dish. I always choose freshly grated Parmesan because pre-shredded varieties contain anti-caking agents that prevent smooth melting and create a grainy sauce.
Olive oil helps brown the sausage without sticking and adds a subtle fruity note. Just a tablespoon is all you need to get everything started properly.
Red pepper flakes add optional heat that my family enjoys, though you can easily leave them out for milder palates. A small pinch goes a long way in bringing depth to the overall flavor.
Betty’s Tested Technique
Step 1. I’ve found that heating the olive oil in your large skillet over medium-high heat before adding the sausage ensures even browning. Break the sausage into small crumbles as it cooks until browned and cooked through, then transfer it to a plate.
Step 2. In the same skillet, reduce the heat to medium before adding the minced garlic. Betty always starts by watching the garlic carefully, sautéing for just about 1 minute until it becomes fragrant without browning.
Step 3. Pour in the heavy cream and bring it to a gentle simmer. Through trial and error, I learned that a gentle simmer prevents the cream from breaking or scorching.
Step 4. Stir in the grated Parmesan cheese, whisking continuously until it melts completely into the cream. The key I discovered is adding the cheese gradually and stirring constantly for the smoothest sauce.
Step 5. Season the sauce with salt, black pepper, and optional red pepper flakes to taste. My family prefers when I add just a pinch of red pepper for subtle warmth.
Step 6. Meanwhile, bring a large pot of salted water to a rolling boil. Cook the tortellini according to package instructions, adding the broccoli florets during the last 2-3 minutes of cooking time.
Step 7. Drain the tortellini and broccoli together in a colander. I’ve learned to save about half a cup of the pasta water before draining, just in case the sauce needs thinning later.
Step 8. Add the cooked sausage, drained tortellini, and broccoli to the skillet with the cream sauce. Toss everything gently to coat, being careful not to break the delicate tortellini apart.
Step 9. Serve hot, garnished with extra freshly grated Parmesan and cracked black pepper. The dish tastes best when served immediately while the sauce is still creamy and the pasta is perfectly tender.
How to Store and Enjoy Later
I typically store leftovers in an airtight container in the refrigerator for up to 3-4 days. The pasta will absorb some of the sauce as it sits, but it still tastes delicious reheated.
This dish can be frozen for up to 2-3 months, though the texture of the cream sauce changes slightly when thawed. For best results, freeze in individual portions in freezer-safe containers, leaving a bit of space for expansion.
For the best texture, I reheat portions gently on the stovetop over low-medium heat. Add a splash of pasta water, cream, or milk to restore the creamy consistency as the sauce warms. Stir frequently to prevent sticking and heat until warmed through. Microwave reheating works too, though I add a tablespoon of milk or cream before heating on medium power in 1-minute intervals, stirring between each.
Building the Perfect Plate
Garlic bread is absolutely essential for soaking up every bit of that incredible Parmesan cream sauce. Crusty bread with plenty of butter and garlic creates the ultimate pairing for this rich pasta.
Caesar salad offers a crisp, refreshing contrast to the creamy tortellini. The tangy dressing and crunchy romaine cut through the richness beautifully.
Mixed green salad with vinaigrette provides a lighter option that still complements the dish wonderfully. A simple lemon vinaigrette adds brightness that balances the heavy cream sauce.
Roasted vegetables like asparagus, zucchini, or Brussels sprouts add extra nutrition and variety to your plate. The caramelized edges from roasting pair nicely with the creamy pasta.
Garlic knots turn this into an Italian feast that everyone will love. The soft, garlicky bread is perfect for mopping up sauce and adds even more comfort to the meal.
Italian sausage soup as a starter creates a complete Italian-themed dinner that showcases similar flavors in different formats.
A glass of white wine elevates this weeknight dinner into something special. Pinot Grigio or Chardonnay complement the creamy sauce without overwhelming the delicate flavors.
FAQs
I recommend trying meat-filled or spinach-filled tortellini for delicious variations. Both work beautifully with the Parmesan cream sauce and cook in similar times.
Many home cooks find success with ground beef, ground turkey, chicken sausage, or plant-based sausage alternatives. Even cooked shredded chicken works wonderfully in this recipe.
Betty’s solution is to swap broccoli with asparagus, spinach, kale, zucchini, or peas. Just adjust cooking times based on the vegetable you choose.
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it into crumbles, until browned and cooked through. Transfer to a plate and set aside.
- In the same skillet, reduce heat to medium. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan cheese until fully melted. Season with salt, pepper, and optional red pepper flakes.
- Meanwhile, cook the tortellini in a large pot of salted boiling water according to package instructions. Add broccoli florets during the last 2-3 minutes of cooking. Drain together.
- Add the cooked sausage, drained tortellini, and broccoli to the skillet with the sauce. Toss to coat everything well.
- Serve hot, garnished with extra parmesan and cracked black pepper.
