Andouille sausage tortellini skillet is a flavorful, cheesy dinner that's ready in only 30 minutes. Cheesy tortellini and spicy andouille sausage are cooked in a creamy tomato sauce in a single pan on the stovetop.
You'll love this andouille sausage tortellini skillet meal because it requires only a few simple ingredients and it's ready in less than 30 minutes. Plus, it's all cooked in a single sauté pan!
Andouille sausage is a hot, Cajun sausage that adds a ton of flavor to this dish. I also use it in my corn chowder recipe! It pairs perfectly with the creamy tomato cheese sauce and cheese tortellini
Ingredients and substitutions
- Olive oil - Can be substituted with any cooking oil you keep on hand.
- Andouille sausage - I recommend andouille sausage for this recipe, since it's the star of the show in this dish. It adds a significant amount of flavor to the dish and shouldn't be substituted with unseasoned meat. If you can't find andouille sausage, spicy or mild Italian sausage or chorizo would work as a substitute.
- Onion - Adds flavor to the dish. I don't recommend omitting the onion.
- Tomato - You'll need one 14.5 ounce can of petite diced tomatoes for this recipe.
- Broth - Chicken broth is my go to, because I always keep some on hand. However, vegetable broth would work as a substitute.
- Seasoning - garlic powder, salt, and pepper add flavor to the dish. Feel free to add ½ teaspoon of Cajun season to make your skillet meal even spicier.
- Tortellini - Cheese tortellini works best in this recipe. This recipe will work with refrigerated, uncooked tortellini or frozen tortellini. If using dried tortellini, you may need to add a splash of water to account for the extra liquid they'll absorb.
- Heavy cream - Thickens your sauce and adds creaminess to the dish. I do not recommend substituting with milk - the sauce will turn out thin.
- Sharp cheddar cheese - I recommend freshly grating your cheese from a block for a smooth consistency when melted. Pre-shredded cheeses are often coated in anti-clumping powders that become grainy when melted.
Types of tortellini to use
What types of tortellini work in this recipe?
- Fresh homemade tortellini
- Refrigerated tortellini
- Frozen tortellini
- Dry tortellini
This recipe is written for refrigerated tortellini. However, fresh homemade, frozen, and dry tortellini will also work. Cooking time will vary based on type of tortellini. I highly recommend following the recipe or package directions for the tortellini you have on hand, because different types and brands of tortellini cook at different rates.
If using dry tortellini, you may need to add an extra splash of water while the tortellini cooks. Dry tortellini will also take the longest to cook through, usually about 10-11 minutes (again, follow the package directions for exact cooking times).
Thickening your sauce
There are no thickening agents in this recipe, like flour or cornstarch.
Instead, you'll be using the starches released from your cooking pasta to help thicken the sauce naturally. If the ingredients are measured exactly, you'll have just enough liquid to cook the pasta and create a sauce.
Is there a lot of excess liquid in the pan after the tortellini has finished cooking? Feel free to drain some of the remaining liquid, then return the pan to the stovetop.
If the sauce looks thin after adding the heavy cream and cheese, remove the finished dish from the heat and allow it to sit, uncovered, for 5 minutes. The pasta will continue to absorb liquid as it stands.
What to serve with Cajun tortellini
Andouille sausage tortellini skillet can be served on its own as a complete meal, or with additional side dishes like a salad or roasted veggies. Here are a few ideas to get you started:
- Buttery stovetop biscuits
- Chopped kale avocado salad
- Roasted zucchini and squash
- Kale apple slaw
- Southern coleslaw
- Cajun sweet potato wedges
Cajun tortellini meal keeps well as a leftover and can be stored in a sealed container in the refrigerator for up to three days.
Andouille Sausage Tortellini Skillet
- 1 tablespoon olive oil
- 12 ounces andouille sausage, sliced
- 1 small onion, diced
- 14.5 ounces canned petite diced tomatoes
- 8 ounces chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 10 ounces refrigerated cheese tortellini
- ½ cup heavy cream
- ½ cup sharp cheddar cheese, shredded
- In a sauté pan over medium heat, add olive oil. When hot, add sliced andouille sausage and onions and cook until sausage is browned on both sides, about 5 minutes.
- Add diced tomatoes, chicken broth, garlic powder, salt, pepper, and tortellini. Stir to combine. Bring to a simmer, cover, and reduce heat to medium-low. Cook until pasta is al dente (check your pasta package's cooking directions for exact times). Most of the liquid should be absorbed in this step. If excess liquid remains in the pan, drain all but ¼ cup and return to the stovetop.
- Remove lid and add heavy cream. Stir and cook until warmed through, about a minute.
- Remove from heat. Add cheddar cheese, stir, and allow to rest for 5 minutes. Sauce will continue to thicken as it stands.
- Optionally, add scallions or chives as a garnish.
- Refrigerated cheese tortellini can be substituted with frozen or dried tortellini. If using dried, you may need to add an extra splash of liquid to the pan while your pasta cooks.
- Andouille sausage can be substituted with your favorite type of sausage - chorizo or Italian sausage are great choices.
- If your sauce looks thin, allow it to set for 5 minutes. The pasta will continually absorb liquid as it sits.