Andouille Sausage Tortellini Skillet

4 servings


5 minutes

active time

30 minutes

total time


1 tablespoon olive oil

12 ounces andouille sausage (sliced)

1 small onion (diced)

14 ½ ounces canned petite diced tomatoes

8 ounces chicken broth

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

10 ounces refrigerated cheese tortellini

1/2 cup heavy cream

1/2 cup sharp cheddar cheese (shredded)


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 1/4 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.


Serving Size

0.25 of skillet


729 kcal

Total Fat

50 g

Saturated Fat

20 g

Unsaturated Fat


Trans Fat



154 mg


1676 mg

Total Carbohydrate

38 g

Dietary Fiber

4 g

Total Sugars

5 g


33 g

4 servings


5 minutes

active time

30 minutes

total time
Start Cooking