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plump cheese tortellini with browned kielbasa half-moons, wilted spinach and small onion bits coated in a pale cream sauce in a plain bowl, with no tomato sauce or garnish
Rachel Kim

One Pot Creamy Kielbasa Tortellini

Refrigerated tortellini need far less cooking liquid than dry pasta, and treating the two alike is how a creamy dinner turns into accidental soup. Browned kielbasa gives this short pot a smoky base before the filled pasta steams in broth and cream. Spinach folds in at the end. Use cheese tortellini with a short package cooking time, keep the simmer gentle and stop when the filling is hot and the pasta edges have softened without opening up.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 oz fully cooked kielbasa sliced into thin half-moons
  • 1 tsp olive oil
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 18 oz refrigerated cheese tortellini with a 3-to-5-minute package boiling time
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup water reserved
  • 3 oz baby spinach
  • 1/4 tsp black pepper
  • 1/4 cup finely grated Parmesan

Method
 

  1. Heat oil in a 5-quart Dutch oven over medium heat. Add kielbasa and onion and cook for 6 minutes until the sausage edges brown and the onion softens.
  2. Stir in garlic for 30 seconds, then add broth and cream and bring to a gentle simmer.
  3. Add tortellini, cover and simmer gently for 4 minutes. Uncover and stir carefully, adding reserved water only if the bottom is becoming dry.
  4. Add spinach and pepper and cook uncovered for 2 to 3 minutes until the tortellini filling is hot, pasta is tender and spinach has wilted; follow any longer minimum package cooking instruction.
  5. Remove from the heat and fold in Parmesan. Rest for 2 minutes until the sauce coats the pasta, then divide among 4 bowls.