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.
Very easy and very delicious. I usually make Cajun recipes that are more complicated and more work. This is a winner! ★★★★★ - Irene
Why this recipe works
One pan. The entire recipe is made in a single sauté pan on the stovetop.
Quick. There's minimal prep involved, so dinner can be ready in 30 minutes or less!
Flavorful. Andouille sausage adds hot, Cajun flavor that goes well with the creamy tomato sauce and cheese tortellini.
Similar to: Corn Chowder with Sausage and Sausage Tortellini Soup
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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.
How to make andouille sausage tortellini
- First, brown your andouille sausage and onion in a sauté pan.
- Next, add the tortellini, broth, seasoning, and tomatoes to the pan. Bring to a simmer, reduce heat to low, and allow tortellini to cook through to al dente.
- Then, add heavy cream and stir to incorporate. Top with shredded cheese and remove from heat.
- Allow your skillet to rest for 5 minutes to allow cheese to melt and sauce to thicken slightly before serving.
Tips and tricks
Pasta starches - There are no thickening agents in this recipe, like flour or cornstarch. Instead, we're using the starches released from the 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.
Excess liquid after cooking pasta? Once your pasta has finished cooking, most of the liquid should be absorbed. If there's a lot of excess liquid sitting in the pan, feel free to drain some of this out. Your pasta may not have absorbed as much liquid or slightly too much liquid was added to the pan initially.
How to thicken sauce - If your 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 and the sauce will continue to thicken as it cools.
Storage
Cajun tortellini meal keeps well as a leftover and can be stored in a sealed container in the refrigerator for up to three days.
Frequently asked questions
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. Dry tortellini may need extra liquid, so keep an eye on the pan and add an extra splash of water as needed.
Yes, but expect your sauce to turn out a bit thinner. If you see a good amount of standing liquid after cooking your tortellini, be sure to drain it from the pan before adding the dairy. This helps ensure your sauce turns out as thick and creamy as possible.
Recommended
📖 Recipe
Andouille Sausage Tortellini Skillet
Ingredients
- 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
Instructions
- 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.
Equipment Recommendations
Notes
- Garnish: Optionally, add scallions or chives as a garnish.
- Types of tortellini: 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. No matter what type of pasta is used, follow the package directions for cooking times.
- Sausage substitute: Andouille sausage can be substituted with your favorite type of sausage - chorizo or Italian sausage are great choices.
- Sauce look thin? If your sauce looks thin, allow it to set for 5 minutes. The pasta will continually absorb liquid as it sits and the sauce continues to thicken as it cools.
I added spinach. ItsSooo good!
Absolute family favorite! I add a few cups of frozen spinach/kale before adding the cream and substitute smoked Gouda instead of cheddar. It’s amazing!
My family loves this recipe! Id make it once a week if it were up to them!
Thanks April!
Would you say this recipe freezes well after cooking?
I wouldn't recommend freezing leftovers, cooked pasta doesn't hold up well to freezing and dairy based sauces tend to split and get grainy.
This is excellent! Very tasty and more elegant than I expected. I'm glad I tried the recipe. It's great!
Thank you, so glad you enjoyed it!
Just had this. It was quick and delicious!. I love it when I find a recipe and have everything on hand. I used light cream as that is what I had. The sauce was a little thin, but just scooped some liquid out before adding the ceeam and it was perfect! I did add a little extra garlic and some dried oregano and basil.
This is a keeper!
We are eating this as I type. This is delightful, its quick, and it's easy. I added fresh spinach and parmesan cheese. Can't wait for leftovers. Yall gotta try this!
Very Easy and Very Delicious. I usually make cajun recipes that are more complicated and more work. This is a winner!
Good question Liz (below). I drained half of it. I followed all of the suggestions chorizio too spicy for my belly. I used sweet and marinated with the onion, garlic, 1/2 tsp smoked paprika, 1/4 tsp regular paprika & a spritz of olive oil. It was a huge hit ! Thank You Heather your tips are spot on. I will definitely make this again!
Are you supposed to drain the diced tomatoes? Because many pasta recipes it wants the juice to be in it? Super beginner cook and my was very liquid-y and more orange/red than your picture
Hi Liz, the liquid from the tomatoes and the chicken broth are absorbed by the tortellini as it cooks in the pan, so there should be very little liquid left after the pasta has cooked. Next time, if there's still a lot of liquid in the pan after the pasta has cooked, some of that can be drained out before adding the heavy cream and cheese.
I made this and I loved it. The flavor was very good despite not having a lot of seasoning in it. I will definitely be making this on a regular basis.Thank you for the recipe.
Can you freeze leftovers ?
Cooked pasta as well as dairy-based sauces don't freeze and thaw well, so I wouldn't recommend freezing this recipe.
I’ve made this several times! Easy week day meal that tastes like it took a lot longer to make than it does. I use milk and minced garlic. I’ve used dried, frozen and refrigerated tortellini and they’ve all come out great. Aldi’s has dried tortellini for under $2 in mushroom and cheese options.
Easy and delicious meal! 10/10 will definitely make this again =)
Delicious!
added smoked paprika. And had no half and half so used milk. Still turned out great. I see this in our meal rotation!!
My husband & I loved it! I used Rotel instead of the diced tomatoes and added Alfredo sauce instead of the heavy cream & cheese because I didn’t have it but it still came out delicious! I also used frozen tortellini. I would leave a picture but it won’t let me.
Can frozen tortellini be used? If so, should it be parboiled? Thanks!
Frozen tortellini will work as a substitute! Just toss them in as directed - they may need one extra minute of cooking time.
I made this for dinner last night. I thought it was wonderful. It was so easy to put together and the flavors were great. The sausage gave it just enough heat to make it flavorful. We did sprinkle the top with a little parmesan cheese and loved it. Thanks for a great recipe!
Very delicious! Everyone loved it! Thanks
If using dried tortellini, would you recommend cooking according to package first? I did not read your recipe well enough and bought dry instead of fresh!
Hi Kristen, dry tortellini should still work in this recipe. Your skillet meal will need a bit longer to cook (I'd check the dry tortellini package for cooking times) and you may need to add a splash or two of water if the pan begins to dry out. Let us know how it goes!
I have half and half but not cream, can i use that? adjustments?
Hi Beth! Half & half should work, but your sauce may be a little on the thin side. I'd recommend using about 1/3 of a cup, checking the consistency, then adding more as desired.
thanks, i never have heavy cream, but
always have half and half.
Used fire roasted tomatoes and instead of heavy cream used half evaporated milk and half sour cream. Was great!
Really enjoyed the recipe. Felt like the spice level was not up to where I would like for it to be. So next time I may dice up a jalapeno or two and throw that in. That's just me though. Still very tasty
Glad you enjoyed the recipe, Mike! Jalapenos sound like a great addition.
This was very good…35 minutes, start to finish….may try fire roasted tomatoes the next time.
Thank you for the great review, Scott. Glad you enjoyed it!
So I bought the tortellini from the refrigerator section and later found out you can buy it dry. Which one should I use?
Hi holly, I used the refrigerated tortellini for this recipe.