Sausage Alfredo Pesto Tortellini
This Sausage Alfredo Pesto Tortellini is creamy, cheesy, decadent, and delicious!
It’s for sure a splurge meal for when you’re craving come great comfort food.
I threw in the spinach and mushrooms to add at least a little freshness 😉
How to Make Sausage Alfredo Pesto Tortellini
This dish is made allllllll in the same large soup pot or Dutch oven for easy clean up.
I chopped some spinach and sliced the mushrooms and smoked sausage.
Put a large soup pot or Dutch oven on the stove over medium high heat.
Then add some olive oil and the smoked sausage.
The sausage is already cooked, we just want to brown the sides and edges for a few minutes.
Remove the sausage, set aside, and place the same pot over medium heat.
Add a little more olive oil and the spinach, mushrooms, kosher salt, pepper, and crushed red pepper flakes.
Cook the spinach and mushrooms about 5 minutes, stirring a few times.
Then remove them and set aside with the sausage.
Rinse the same large pot with some water and then set it back on the stove over high heat.
Add some butter and a pint of heavy cream.
Bring to a boil and then reduce the heat to simmer for 5 to 6 minutes, stirring a few times.
To finish the sauce, add some pesto and a cup of shredded parmesan cheese.
Stir until it’s melted into a gorgeous, thick cream sauce.
Now all the components come together in the same pot that cooked every layer of this dish 🙂
Simply add the uncooked bag of tortellini, sausage, mushrooms, and spinach.
Gently stir until combined and then put in a 9×13 casserole dish.
Top Sausage Alfredo Pesto Tortellini with mozzarella cheese and bake in a 350-degree oven for 20 to 30 minutes 🙂
So cheesy, creamy, and delish!
Serve with fresh basil for garnish if desired.
If you like Sausage Alfredo Pesto Tortellini, you might also like these recipes…
Italian Sausage Tortellini Soup
Italian Sub Pasta Salad
Tortellini and Ham Alfredo
Chicken Bacon Ranch Baked Pasta
.
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Sausage Alfredo Pesto Tortellini
Sausage Alfredo Pesto Tortellini has spinach and mushrooms in a homemade alfredo sauce with pesto, then topped with cheese and baked
Ingredients
- 1 36 oz bag frozen cheese tortellini thawed, uncooked
- olive oil
- 1 pound smoked sausage sliced
- 2 to 3 cups chopped fresh spinach
- 8 oz baby portobello mushrooms sliced
- kosher salt, pepper, crushed red pepper flakes
- 2 Tbsps butter
- 1 pint heavy cream
- 4 oz pesto
- 1 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- Optional: fresh basil for garnish
Instructions
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Set a large soup pot or Dutch oven over medium high heat, add some olive oil and the sliced smoked sausage. Cook 3 to 4 minutes or until browned how you prefer and set them aside.
Note: Smoked sausage is already cooked, we just want to char or brown them for extra flavor.
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Set the same pot over medium heat and add more olive oil, the spinach, mushrooms, kosher salt, pepper, and crushed red pepper flakes. Cook 5 to 6 minutes, stirring a few times. Remove and set aside with the sausage.
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Rinse out the same pot with water and set it back on the stove on high. Add the butter and heavy cream. Once that comes to a boil, reduce the heat to medium low and simmer 5 to 6 minutes. Add the pesto and parmesan and cook 2 to 3 more minutes, stirring a few times.
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Add the uncooked tortellini, sausage, spinach, and mushrooms to the pot with the pesto cream sauce and gently stir until evenly mixed. Pour into a 9×13 casserole dish. Top with the mozzarella cheese and bake in a 350-degree oven for 20 to 30 minutes.
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Serve with fresh basil for garnish if desired.
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