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.
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.
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Notes
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.