Tortellini with Sausage, Mushrooms and Greens
It was a day when my cravings were trying to kill me slowly. I had to reach into my “emergency pantry” because sometimes, a girl who mostly eats healthy just has to get her pasta on, even if she knows her hormones and waistline are going to make her pay for it later. This skillet is a quick and tasty one: tortellini, chicken sausage, mushrooms, and greens that all cook together in the same pan. The pasta releases starch that thickens the liquid into a sauce that clings without using cream or butter. One pan, thirty minutes, and I was a happier woman because of it. Sometimes, it’s okay to eat a bit naughty if it helps to tame the rage.
Simple, whole food recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about sustainable waist loss, renewed energy, restored self-confidence, understanding perimenopause and reducing overwhelm, I’m your people. start here
Ingredients
(see printable recipe card down below)
Serves 4 | Start to Finish: 30 minutes
2 teaspoons olive oil
12 ounces fully cooked chicken sausage, cut into ¼-inch slices
1 pound mushrooms, sliced
4 cups unsalted broth (chicken or vegetable)
4 cups chopped greens — collard, mustard, or kale
10 ounces cheese tortellini (SEE CHEF’S TIP)
1 cup thinly sliced red onion
1 tablespoon minced garlic
1 tablespoon red wine vinegar or apple cider vinegar
½ teaspoon crushed red pepper (optional, but highly recommended)
How to Make This
Heat the oil in a large skillet over medium-high heat. Add the sausage and mushrooms and cook, stirring often, for about 8 minutes. You want some color on the sausage for flavor.
Add the broth, greens, tortellini, onion, and garlic. Bring it to a boil, then drop the heat to medium. Cook, stirring occasionally, until the pasta is al dente and the liquid is mostly absorbed, about 12 minutes.
Stir in the vinegar and red pepper. Serve.
Real Talk
The vinegar at the end is not optional. It cuts through the starch and the richness and wakes the whole dish up.
If you're using fresh tortellini instead of dried, shorten the cook time down to about 5 minutes and watch it — fresh pasta moves fast.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more liquid as it sits, so when you reheat it, add a splash of broth or water to loosen things back up. Stovetop over medium-low heat works best. Microwave works too — cover it so it doesn't dry out.
Frequently Asked Questions (FAQ’s)
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Yes. Venison, turkey, or pork all work. If you're using raw sausage instead of fully cooked, brown it first and make sure it's cooked through before you add the broth.
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Mustard greens bring a peppery bite. Kale is heartier and holds its texture longer. Collards are milder and silky once cooked. Any of them work — use what you have.
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Absolutely, use what works for you.
Before You Go
If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added. I love hearing from readers!
Melissa
Tortellini with Sausage, Mushrooms and Greens
This one-pan tortellini with sausage, mushrooms, and greens is done in 30 minutes without no cream, no butter, no separate sauce. The pasta cooks right in the broth and does the thickening for you. Easy meals for overwhelmed women.
Ingredients
- 2 teaspoons olive oil
- 12 ounces fully cooked chicken sausage, cut into ¼-inch slices
- 1 pound mushrooms, sliced
- 4 cups unsalted broth (chicken or vegetable)
- 4 cups chopped greens — collard, mustard, or kale
- 10 ounces cheese tortellini (SEE CHEF’S TIP)
- 1 cup thinly sliced red onion
- 1 tablespoon minced garlic
- 1 tablespoon red wine vinegar or apple cider vinegar
- ½ teaspoon crushed red pepper (optional, but highly recommended)
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the sausage and mushrooms and cook, stirring often, for about 8 minutes. You want some color on the sausage for flavor.
- Add the broth, greens, tortellini, onion, and garlic. Bring it to a boil, then drop the heat to medium. Cook, stirring occasionally, until the pasta is al dente and the liquid is mostly absorbed, about 12 minutes.
- Stir in the vinegar and red pepper. Serve straight from the pan.
Notes
Chef’s Tip
The vinegar at the end is not optional. It cuts through the starch and the richness and wakes the whole dish up.
If you're using fresh tortellini instead of dried, shorten the cook time down to about 5 minutes and watch it — fresh pasta moves fast.
Nutrition Info
Fat (g)
21 gCarbs (g)
48 gFiber (g)
6 gProtein (g)
29 gNutrition info provided as a courtesy and basic guideline. I do not support calorie counting so calories are not included. The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure
