Cheesy Smoked Sausage Skillet – smoked sausage, tomato sauce, chicken broth, heavy cream, refrigerated cheese tortellini, and parmesan. Everything cooks in the same pan! Even the pasta!! SO easy and super delicious! We ate this 2 nights in a row.
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Pin This RecipeI saw this recipe over at one of my favorite blogs, KevinandAmanda.com, and couldn’t wait to give it a try! OMG! It was SO delicious!
I am really into these no-boil, one-pot skillet dishes. I have made several and we have loved all of them. They are easy to clean up and take less than 30 minutes to make. Who doesn’t love that?!
We both absolutely LOVED this dish. There was a nice smokiness from the sausage. We actually used smoked turkey sausage, but regular smoked sausage would be great too! The sauce had a great flavor as well. The parmesan cheese was perfect in the sauce. I wanted to eat the entire skillet by myself. Don’t worry, I didn’t. I reluctantly shared with Chicken Legs. There was enough leftover for lunch, and it was equally delicious reheated. This Cheesy Smoked Sausage Skillet will definitely be going into the regular dinner rotation!
This pasta is a new favorite at our house. We usually serve it with a salad and some garlic bread. Here are a few of our favorite recipes from the blog that go great with this one-pan meal:
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Cheesy Smoked Sausage Skillet
Ingredients:
- 1 lb smoked sausage, sliced into 1/4-inch slices
- 1 Tbsp olive oil
- 3 cloves garlic minced
- 1 (8-oz) can tomato sauce
- 1 Tbsp tomato paste
- 1 Tbsp Italian seasoning
- 1 cup chicken broth
- ½ cup heavy cream
- 1 (9-oz) package refrigerated cheese tortellini
- ¼ cup parmesan cheese
Instructions:
- In a 12-inch skillet, brown sausage in olive oil.
- Add garlic and cook for 30 seconds. Stir in remaining ingredients.
- Bring to a boil then cover and simmer on low for 12-15 minutes.
- Serve with additional parmesan cheese, if desired.
Notes:
Steph
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Absolutely Perfect. We loved it. Great blend of flavors. We will make it again.
This was so good! My very very picky 1 year old even had thirds. He LOVED it. It was super easy to make, even with my 1 year old running around. It will definitely be going into our meal rotation.
I have frozen pasta should I cook it first?
probably
I made this dish exactly as written. Perfection! The flavor was amazing! Definitely will be putting this on our regular rotation.
Should I cook my pasta before adding it to the mixture? It’s the Barilla 3 cheese brand that is not yet cooked.
If you are using dry pasta, you should cook it before adding it to the skillet.
Made it and we thought it was delicious. Will make it again.
i have a 700 gram package of tortellini … if I’m doing the math right that is double the amount of tortellini needed for this recipe right ? thanks\
9-oz is 255 grams per Google
My wife and I made this recipe tonight for dinner, we doubled the recipe for the family and they Loved it. Added a little bit more on the garlic, it was a little bit salty so next time maybe salt free chicken broth and tomato sauce. That being said we still Loved it.
I have never left a review for a recipe before, but this pasta was sooooo amazing I had to say thank you!! My family is already demanding it again soon, lol.
SO glad you and your family enjoyed it!
I didn’t have parmesan cheese so I used mozzarella. It was delicious 😋
This dish is very good. Tons of flavor. I like garlic, I added an extra clove. The sauce was plentifu. This will be made again. I like these kinds of recipes, they are quick, easy, and tons of flavor.
If I make this again I will cut the amount of Italian seasoning. It was very forward with this taste and I may add a bit of water to thin down the sauce.
You could probably just leave the tomato paste out to thin it down
Rarely do I find a recipe online that becomes a weekly rotation but this is the one! My husband raves about this meal and asks for it often. The only variation we do is subbing smoked sausage for jalapeño cheddar sausage for an extra kick. We switch up the pasta, too. Sometimes tortellini, some times ravioli-both delicious! I even wrote this recipe in the cookbook i made for our daughter.
This was delish!! I ended up using 1/2 and 1/2 instead of heavy cream and we thought it turned out great. I’m sure it’s just all the more yummy with heavy cream. Thanks for sharing your recipe!! I will make this again for sure!
Hello, I am excited to try this dish….in my experience these types of dishes the flavor seems to enhance the second day, did you find that with eating it the next day? If so how would you recommend reheating it? Would you put it in the oven? Thanks!
I’ve never reheated this dish. I find it best eaten right after making it.