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One-Pan Tortellini Skillet with Italian Sausage and Spinach

Kirkland cheese tortellini cooked directly in the sauce — one pan, 20 minutes, no colander needed.

Prep Time
5 min
Cook Time
20 min
Servings
4
Cost / Serving
$9.99

Quick Answer

Brown Kirkland Italian sausage, add Rao's marinara and water, then drop in Kirkland tortellini and simmer 7–8 minutes — the pasta cooks directly in the sauce. Stir in spinach to wilt at the end. One pan, 25 minutes, four servings.

This one-pan tortellini skillet skips the boiling-water step entirely — the tortellini cooks right in the marinara sauce, absorbing flavor as it plumps up. Italian sausage, Rao's marinara, and a handful of spinach round out the dish. It's the kind of weeknight dinner that looks like you put in more effort than you did, and cleanup takes 5 minutes.

Instructions

  1. 1

    Heat a large, deep skillet (12-inch) or wide Dutch oven over medium-high heat. Add the Italian sausage with casings removed, breaking it into rough chunks with a wooden spoon. Cook for 5–6 minutes, stirring occasionally, until browned and cooked through. You want some caramelized bits on the bottom of the pan — that's flavor.

  2. 2

    If the sausage released a lot of fat, tilt the pan and spoon off all but about 1 tablespoon of grease. Add the minced garlic and red pepper flakes to the pan and cook for 30 seconds, stirring constantly, until fragrant.

  3. 3

    Pour in the Rao's marinara and the water or broth. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer over medium heat.

  4. 4

    Add the refrigerated tortellini directly to the simmering sauce — do not boil separately. Stir to submerge as many tortellini as possible in the sauce. Cover the pan with a lid and cook for 7–9 minutes, stirring every 2–3 minutes to prevent the tortellini from sticking to the bottom. The tortellini is done when it's tender and has plumped up; taste one to check — the pasta should be tender all the way through with no starchy center.

  5. 5

    Remove the lid. If using ricotta, drop it in by the spoonful now and stir gently to swirl it through the sauce without fully incorporating — you want pockets of creamy ricotta throughout. Add the fresh spinach and fold it into the sauce; it will wilt in about 1 minute.

  6. 6

    Scatter the mozzarella over the top of the skillet. Cover the pan again for 2 minutes until the cheese melts, or place the pan under the broiler for 2–3 minutes for a golden, bubbly top (use an oven-safe skillet if broiling).

  7. 7

    Remove from heat and let sit for 2 minutes — the sauce thickens as it rests. Scatter fresh torn basil over the top, finish with freshly grated Parmesan, and serve directly from the pan. Crusty bread alongside is highly recommended for the sauce.

Frequently Asked Questions

Can you cook tortellini directly in sauce without boiling it first?+
Yes, as long as you use refrigerated fresh tortellini (not dried) and the sauce is thinned slightly with water or broth. Fresh tortellini only needs 7–9 minutes to cook through, and it absorbs flavor from the sauce as it cooks. The key is keeping the sauce at a gentle simmer (not a rolling boil), stirring regularly so the tortellini doesn't stick, and making sure there's enough liquid in the pan — the pasta will absorb some as it cooks. Dried tortellini takes much longer and generally does better in boiling salted water.
What Kirkland tortellini is available at Costco?+
Costco sells refrigerated Kirkland Signature cheese tortellini in a large 3 lb bag, typically found in the deli/refrigerated section near the fresh pastas. The filling is a blend of ricotta and Italian cheeses. Availability can vary by season and location — some stores carry it year-round, others stock it seasonally. If you can't find the refrigerated version, Costco also occasionally carries frozen cheese tortellini; that works in this recipe too (see frozen tortellini FAQ).
Can I use frozen tortellini?+
Yes. Use it straight from frozen — don't thaw first. Add 3–4 extra minutes to the covered cooking time and add an additional 1/4 cup of water or broth to the sauce since frozen pasta releases less surface starch and the longer cook time evaporates more liquid. Check doneness by tasting a piece rather than going purely by time. Frozen tortellini can sometimes be slightly denser than fresh, but it works well in this sauce-cooking method.
What can I substitute for Italian sausage?+
Ground Italian-seasoned turkey or chicken sausage works well and is lighter. Mild fennel sausage, hot sausage, or even a plant-based Italian sausage (like Beyond or Impossible) all work — just remove the casings if using links. For a vegetarian version, skip the sausage entirely, add a 15 oz can of white beans for protein, and double the garlic and red pepper flakes to keep the flavor bold. You can also add sautéed mushrooms or zucchini to fill out the dish.
Can you add cream to make it a rosa sauce?+
Absolutely. After the sausage is cooked and before you add the marinara, pour in 1/3 cup of heavy cream or whole milk and let it reduce for 1 minute. Then add the marinara and proceed with the recipe. The pink (rosa) sauce is slightly richer and sweeter than straight marinara and pairs beautifully with cheese tortellini. Alternatively, stir 2–3 tablespoons of mascarpone or cream cheese into the finished sauce for a similar effect without adding cream during cooking.

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