top of page

Bon appétit! Get fancy with this recipe for creamy sausage tortellini.

I’m not known for my stellar cooking skills.

The Husband will tell you that I’m an excellent cook, but I firmly believe that’s because he worries that if he doesn’t, I’ll stop trying all together.

I wouldn’t say that I’m terrible in the kitchen, as long as the recipe is simple and easy to follow.

A few months ago, I started following Luke Brown on Facebook because his recipes not only look amazing, they’re pretty simple.

(You can also access his website here.)

Last week I spotted one of Luke’s videos on how to make this creamy sausage tortellini.

And you guys… Oh. Em. Gee!

It’s so good!

I’m currently keeping a skillet of this deliciousness warm on the stove and I cannot wait until The Husband gets home.

He’s going to be so impressed!

Thanks Luke! And bon appétit!


1 lb. Italian sausage

1 (19-oz) package cheese tortellini

3 TBSP butter

1 TBSP minced garlic

1 cup heavy whipping cream

2 (8-oz) cans tomato sauce

3 TBSP tomato paste

1/2 cup shredded Parmesan cheese

A couple handfuls of fresh spinach

1 tsp of Italian seasoning

Salt, pepper and garlic powder


Brown Italian sausage in skillet, then remove.

Add butter, spinach, minced garlic, heavy cream, tomato sauce, tomato paste, Parmesan cheese and seasonings; mix well and simmer.

Add cheese tortellini and sausage to the pan, stir well, cover with a lid and let cook for about 5 minutes until pasta is tender.

Top with more fresh Parmesan, dried parsley and serve with a side of Caesar salad and large glass of Pinot Noir.


bottom of page