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This one-skillet Tuscan Tortellini Recipe is exactly what you’ve been looking for on those busy weeknights. Ready in less than 30 minutes‚ it’s not only quick and easy but also features a savory‚ flavorful‚ robust sauce for one of the best tortellini recipes! This one-pan Tuscan tortellini recipe is incredibly easy to make and takes only 30 minutes from scratch! In This Article Video: Watch Us Make This RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With TortelliniCommonly Asked Questions30-Minute Skillet Tuscan Tortellini RecipeMore to Cook and Eat View more Video: Watch Us Make This Recipe Why This Recipe Stands Out If you’re a fan of easy tortellini recipes‚ you’re going to love this Tuscan tortellini recipe. It is packed with flavor‚ easy to make‚ and perfect for those nights when you want something hearty and satisfying but without a lot of fuss. Here’s why this recipe stands out: Reasons why this is the best tortellini recipe: Quick: This recipe only takes less than thirty minutes to prepare‚ perfect for busy weeknights. Easy: With only one pan needed‚ this recipe is a breeze to make and even easier to clean up. It’s one of the best easy one-pan recipes. Flavorful: The combination of Italian sausage‚ garlic‚ onions‚ and tomatoes creates a robust and savory sauce that perfectly complements the cheesy tortellini. Satisfying: With hearty ingredients like sausage and tortellini‚ this dish is sure to fill you up and leave you satisfied like our Tuscan-style beef stew. Versatile: This recipe is flexible enough to accommodate your favorite ingredients. Want to add more veggies or switch up the protein? Go for it! Freezer-Friendly: The ingredients for this recipe‚ like ground sausage and frozen tortellini‚ can be stocked in your freezer for a quick and easy meal anytime. Key Recipe Ingredients Italian Sausage – The bulk Italian sausage‚ without casings‚ adds a robust‚ meaty flavor to this tortellini recipe. Tomato-Based Pasta Sauce and Diced Tomatoes – These two ingredients combine to create a rich‚ tomatoey sauce that the tortellini is cooked in‚ soaking up all the flavors. Frozen Cheese Tortellini – These little bites of cheesy goodness are the star of the dish‚ and they cook right in the sauce to absorb all the flavors. Baby Spinach Leaves – Adding a pop of color and a boost of nutrition‚ the spinach leaves are torn to bite size and wilted into the sauce. Parmesan Cheese – Freshly shaved or shredded‚ Parmesan cheese adds a salty‚ nutty finish to the dish. Substitutions And Variations The best part about this recipe with tortellini is how versatile it is. You can easily tweak the ingredients to suit your taste or dietary needs. Here are some ideas for substitutions and variations that we think you will love: Sausage: If you’re not a fan of Italian sausage‚ feel free to substitute it with ground beef‚ chicken‚ or even turkey. Vegetarians could use a plant-based meat substitute or simply add more veggies for a hearty‚ meat-free option. Cream: If you want a lighter version of this dish‚ try swapping the half &; half creamer or heavy cream with milk. You could also use a dairy-free alternative such as almond or coconut milk for a vegan version. Spinach: Not a fan of spinach? No problem. You can substitute it with other leafy greens like kale or Swiss chard. Even broccoli or zucchini would work well in this recipe. Cheese: Parmesan cheese adds a wonderful flavor to this dish‚ but feel free to experiment with other cheeses. Mozzarella‚ cheddar‚ or even a blend of Italian cheeses would be great alternatives. Herbs: While this recipe suggests using freshly chopped basil or parsley for garnish‚ you could also try oregano‚ thyme‚ or rosemary for a different flavor profile. Sauce: Fire-roasted tomatoes with juices are a great alternative to Italian diced tomatoes‚ and will add a smoky flavor to the sauce‚ like they do in our Lentil Soup and One-Pan Chicken Fajita Pasta. Step-By-Step Recipe Instructions Heat oil in a large skillet over medium heat‚ then add onion and stir for about half a minute. Incorporate garlic into the skillet and stir for an additional two minutes until the mixture is aromatic and tender. Move the onion and garlic mixture to the edges of the skillet and add sausage in the center‚ breaking it up as it cooks. When half-cooked‚ combine it with the onion mixture and continue cooking until browned. To the skillet‚ add tomato sauce‚ diced tomatoes with their juices‚ broth‚ and half and half. Stir the mixture and bring it to a boil. Add frozen tortellini to the boiling mixture‚ making sure they are submerged in the sauce. Bring the mixture back to a boil‚ cover the skillet‚ and reduce the heat to let it simmer until the tortellini is tender‚ approximately eight minutes. After the tortellini is cooked‚ remove the skillet from the heat. Stir in spinach until it wilts and season the dish with freshly ground black pepper to taste. Serve the dish immediately‚ garnishing with freshly shredded Parmesan cheese and freshly chopped herbs if desired. How To Prep Ahead This quick and easy tortellini recipe is the perfect meal for busy weeknights‚ but we have some additional tips to make it even more convenient. Take a look at our best prep-ahead tips for our favorite Italian recipe: Chop the Veggies: You can chop the onion and garlic ahead of time and store them in an airtight container in the fridge. This will save you some time when you’re ready to cook. Pre-cook the Sausage: The bulk Italian sausage can be cooked in advance. Once it’s browned‚ let it cool‚ then store it in an airtight container in the fridge for up to three days. When you’re ready to cook‚ just add it to the skillet with the onion and garlic. Stock Up: Keep your pantry stocked with broth‚ diced tomatoes‚ and tomato-based pasta sauce. These ingredients are not only useful for this tortellini recipe‚ but also for other dishes. Simultaneously‚ have frozen tortellini and sausage stored in the freezer for when you need it. Be Ready: This recipe comes together in less than thirty minutes. To make things go smoothly‚ we recommend having all ingredients measured and ready to go before you start the process. What To Serve With Tortellini Vegetables This tortellini recipe pairs wonderfully with a variety of vegetables. We recommend trying it with this delightful Roasted Brussels Sprouts and Butternut Squash recipe or this colorful Easy Roasted Vegetables dish. For a lighter option‚ you might enjoy this Kale Brussel Sprouts Salad or this easy chopped Greek Salad alongside your tortellini. Bread Bread is a classic side for pasta dishes like tortellini. Try serving it with this homemade Easy Cheesy Garlic Bread or this crusty Artisan Bread. If you’re craving a restaurant-style meal‚ pair it with these Olive Garden breadsticks. Soups Soup and tortellini make a comforting meal. We love this Roasted Tomato Basil Soup or this hearty Minestrone Soup with pasta. You might also enjoy this Butternut Squash Soup or this classic Zuppa Toscana that goes particularly well with this dish. Commonly Asked Questions What type of tortellini is best for this recipe? For this Tuscan Tortellini recipe‚ we recommend using frozen cheese tortellini. However‚ if you prefer‚ you can use fresh cheese tortellini‚ but remember to lessen the cook time to prevent overcooking. Can I use a different type of sausage? Absolutely! While we use bulk Italian sausage in this recipe‚ you can substitute it with your favorite cooked sausage links‚ diced or sliced. The choice is yours! What can I use if half &; half creamer isn’t available? If you can’t find half &; half creamer‚ you can make your own by mixing equal parts of milk and heavy cream. This will give you a similar consistency and flavor. Can I use a different type of broth? Yes‚ you can. While we use chicken broth in this recipe‚ you can also use beef or vegetable broth. Whichever you choose‚ just make sure that it is full strength to maintain the robust flavors of the dish. How can I make the sauce more creamy? If you prefer a creamier sauce‚ you can add a bit more cream to the recipe. If the leftover sauce becomes too thick‚ add a bit more broth to loosen it up. What can I do with the extra sauce? This recipe creates extra sauce to guarantee that the tortellini cooks through. You can serve the extra sauce with crusty bread to soak up all that delicious flavor! How do I adjust the recipe if I prefer less liquid? If you’d prefer less liquid‚ you can use just 1 cup of pasta sauce‚ but be sure the tortellini has enough liquid to fully submerge/cook in. How long does tortellini keep? Cooked tortellini can be stored in an airtight container in the refrigerator for up to five days. To reheat‚ simply microwave or warm on the stove‚ adding a bit of broth if needed to loosen the sauce. Print 30-Minute Skillet Tuscan Tortellini Just 30 minutes and one skillet is all you’ll need to get this delish Tuscan Tortellini on the table. Everything‚ including the tortellini‚ gets cooked up in one big pan. Busy weeknights‚ here we come. Course Dinner‚ Main DishCuisine ItalianMethod Stovetop Prep Time 15 minutes minutesCook Time 8 minutes minutesTotal Time 18 minutes minutes Servings 6 Calories 553kcal Author Amy Dong Ingredients2 TB olive oil1 small onion chopped4 cloves garlic chopped1 lb Italian sausage bulk‚ no casings2 cups pasta sauce tomato based14 oz diced tomatoes Italian seasoned‚ with juices1 cup chicken broth½ cup half and half creamer or heavy cream19 oz cheese tortellini frozen‚ do not thaw3 cups baby spinach leaves excess moisture removed‚ torn to bite sizefreshly ground black pepperfreshly shaved/shredded Parmesan cheeseOptional: freshly chopped herbs‚ such as basil or parsley‚ for garnish. InstructionsIn a very large skillet‚ heat oil over medium heat until hot. Add onion‚ stir constantly 30 seconds. Add garlic and stir another 2 minutes or until aromatic and tender.Push onion mixture to the edges of pan and add sausage into the center of pan. Cook and break up sausage; once it’s half-cooked‚ stir together with the onion mixture and continue cooking until browned.Add tomato sauce‚ diced tomatoes with juices‚ broth‚ and half/half. Stir and bring to a boil. Add frozen tortellini‚ stirring to submerge tortellini in the sauce. Bring back to a boil‚ cover‚ and reduce to simmer until tender‚ about 8 minutes.Remove from heat. Gently stir in spinach just until wilted. Add 1/4 tsp freshly ground black pepper or to taste. Serve immediately with freshly shredded Parmesan cheese and freshly chopped herbs‚ if desired. Video Notes Always heat the olive oil over medium heat before adding the onions. This ensures that the onions are cooked evenly and release their full flavor. When adding the garlic‚ make sure to stir it constantly for about 2 minutes. This will help to release its aroma and prevent it from burning‚ which can give your dish a bitter taste. Don’t forget to break up the sausage as it cooks. This will ensure that it cooks evenly and mixes well with the other ingredients. When adding the tortellini‚ make sure they are fully submerged in the sauce. This will ensure they cook evenly and absorb all the delicious flavors. Always add the spinach last and stir it gently until it wilts. This will keep it fresh and vibrant‚ adding a nice color contrast to your dish. Don’t skimp on the freshly ground black pepper and freshly shredded Parmesan cheese. These ingredients add a burst of flavor that really elevates the dish. If you’re using fresh tortellini‚ reduce the cooking time to prevent overcooking. Overcooked tortellini can become mushy and lose their shape. This recipe creates extra sauce to ensure the tortellini cooks through; serve with crusty bread to soak up that delicious sauce! We also love having it with some Easy Cheesy Garlic Bread or Olive Garden breadsticks. If you’d prefer less liquid‚ you can use just 1 cup of pasta sauce‚ but be sure the tortellini has enough liquid to fully submerge/cook in. If you prefer the sauce to be more creamy‚ add a bit more cream. If the leftover sauce becomes too thick‚ add a bit more broth to loosen it. If you tried this recipe and loved it‚ please come back and give it a rating. We hearing from you!  NutritionServing: 1serving | Calories: 553kcal | Carbohydrates: 50g | Protein: 27g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 99mg | Sodium: 806mg | Potassium: 701mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1910IU | Vitamin C: 19mg | Calcium: 217mg | Iron: 5mg More to Cook and Eat 30-Minute Lemon Basil Chicken Linguine: This quick and easy Chicken Linguine features refreshing flavors of lemon and basil for a light yet flavorful dish. 30-Minute Spaghetti Carbonara: If you’ve been looking for an easy Spaghetti Carbonara recipe that’s creamy‚ rich‚ and deliciously smoky‚ then this is the one for you. It’s perfect for busy weeknights or fancy dinner parties! 30-Minute Healthy Taco Casserole: This simple yet delicious Taco Casserole is one of the best dishes for weeknights when you’re looking for something the whole family will love but is easy to make. Plus‚ it’s healthy too! 20-Minute One Pan Gnocchi with Sausage and Spinach: All you need is one pan‚ 20 minutes‚ and some pantry staples to whip up with delicious one-pan weeknight dinner meal! The post 30-Minute Tuscan Tortellini with Sausage and Spinach appeared first on Chew Out Loud.

This Strawberry Cheesecake is creamy‚ rich‚ and every bit as indulgent as the best cheesecakes you’d find in New York City.  It’s an easy-to-make‚ decadent treat with a perfect‚ crack-free and sink-free top thanks to the low and slow baking method. You can absolutely make perfect New York strawberry cheesecake with no cracks on top. Video: Watch us Make Cheesecake In This Article Video: Watch us Make CheesecakeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsPerfect New York Style Cheesecake (no cracks) RecipeMore To BAKE And Eat View more Why This Recipe Stands Out This Strawberry Cheesecake is not your average dessert. It’s a New York Style Cheesecake‚ unabashedly rich and decadent‚ with a smooth‚ crack-free top that’s the perfect canvas for any delicious toppings your heart desires. Here’s why we can’t get enough of this recipe: Easy to make: Despite its gourmet taste‚ this recipe is simple to follow and easy to make‚ exactly how we believe delicious desserts should be.  Versatile: This cheesecake is the perfect canvas for any toppings your family craves‚ from fresh berries to caramel sauce. No Crack: The recipe uses a low and slow baking method to ensure a beautiful‚ crack-free top‚ just like our White Chocolate Raspberry Cheesecake and Pumpkin Cheesecake. Better than Cheesecake Factory: We aren’t exaggerating when we say this cheesecake is better than Cheesecake Factory. It’s fresh‚ rich‚ and incredibly satisfying. New York Style: This is a New York Style Cheesecake recipe‚ which means it’s thick‚ rich‚ super creamy‚ and the most smooth cheesecake you’ve ever had. Key Recipe Ingredients Graham Cracker Crumbs – These form the deliciously crunchy and sweet crust of our New York cheesecake‚ providing a perfect contrast to the creamy filling. Cream Cheese – The star of the show‚ cream cheese gives our cheesecake its rich‚ creamy‚ and wonderful texture. Make sure it is softened to lukewarm for easy mixing. Eggs and Egg Yolks – These are crucial for the structure and richness of the cheesecake. They help to bind the ingredients together and give the New York style cheesecake its classic dense and smooth texture. Heavy Whipping Cream – This ingredient contributes to the ultra-smooth and creamy texture of the cheesecake. It also adds a touch of richness. Strawberries – Freshly sliced strawberries make a simple‚ yet delicious topping for our cheesecake‚ adding a burst of freshness and natural sweetness. Substitutions And Variations This New York strawberry cheesecake recipe is delicious as it is‚ but you can change it up to make it your own. Here are some variations and substitutions to customize it to your liking: Crust Variations: The graham cracker crust can be replaced by a variety of options like chocolate cookie crumbs or even a nut-based crust for a gluten-free alternative. You can press it evenly onto the bottom and up the sides of the pan or simply press it onto the bottom only; the choice is yours. Topping Variations: We love fresh strawberries on top‚ but you can easily switch it up with other fruits like blueberries‚ raspberries‚ or peaches. You can also use your own preferred fruit glaze‚ caramel sauce‚ stabilized whipped cream‚ or fudge sauce. Sweetener Variations: Replace the granulated sugar with alternatives like honey‚ maple syrup‚ or coconut sugar for a more natural sweetness as we did in our Peanut Butter Honey Cereal Bars. Step-By-Step Recipe Instructions Combine graham cracker crumbs with melted butter‚ press the mixture firmly and evenly into a greased springform pan‚ and bake the crust at a temperature of about 350 F for eight minutes. Then lower the temperature to 225F and place a large pan of water on the lowest rack. In the bowl of a stand mixer‚ blend lukewarm cream cheese and sugar until it is smooth and creamy.  Add eggs‚ egg yolks‚ and vanilla into the cream cheese mixture and blend until smooth. Then incorporate flour and heavy cream into the mixture and blend well until the batter is fully incorporated and smooth. Pour the batter into the prepared pan and place the springform pan on a large baking sheet. Bake the mixture in the center rack until the filling is mostly set‚ which should take about three and a half hours. After baking‚ turn off the oven‚ slightly open the oven door‚ and let the cheesecake cool for at least two hours or until it reaches room temperature. Once cooled‚ chill the cheesecake in the fridge while still in the springform pan for at least overnight and up to three days. For the strawberry topping‚ combine strawberries with sugar in a bowl and let it rest for about thirty to sixty minutes until a thick sauce forms around the berries. Add topping over the cheesecake slices before serving. How To Prep Ahead This Strawberry Cheesecake is a delightfully rich and creamy dessert that you can easily prepare in advance. Take a look at our favorite prep-ahead strategies for this recipe: Crust: The graham cracker crust can be prepared ahead of time. Simply mix the crumbs with melted butter‚ press into your springform pan‚ and bake. Once cooled‚ it can be stored in the fridge for up to one week until you’re ready to add the filling. The Filling: The cream cheese filling can also be made in advance. Combine the lukewarm cream cheese‚ sugar‚ eggs‚ egg yolks‚ vanilla‚ flour‚ and heavy cream until smooth. This mixture can be stored in the fridge for up to three days before baking. Topping: The strawberry topping is another component that can be prepped ahead. Combine the sliced strawberries with sugar and let them macerate for about an hour until a thick sauce forms. This can be stored in the fridge and spooned over the cheesecake slices just before serving. The Cheesecake: This cheesecake is a great make-ahead dessert. After it has completely cooled‚ you can store it in the fridge for up to 3 days. You can even freeze an entire cheesecake or individual slices easily. Simply slice‚ wrap‚ freeze‚ and thaw whenever you want a blissful indulgence. It freezes nicely for up to 3 months. Commonly Asked Questions What is the purpose of the water bath in this strawberry cheesecake recipe? The water bath helps to keep the oven moisture high and the heat gentle‚ reducing the risk of cracks on the surface of the cheesecake. It also guarantees a more even baking process. Why do we need to cool the cheesecake in the oven? Cooling the cheesecake in the oven helps to prevent sudden temperature changes that can cause the cheesecake to crack. It is a crucial step to achieve a perfect‚ crack-free cheesecake. Can I use low-fat cream cheese instead of whole cream cheese? Yes‚ you can use low-fat cream cheese‚ but it may affect the texture and richness of the cheesecake. Whole cream cheese is recommended for the best results. How do I know when my cheesecake is done baking? The cheesecake is done when the filling is mostly set and the center slightly jiggles when you gently shake the pan. Remember‚ the cheesecake will set further upon chilling. How long does strawberry cheesecake keep? Strawberry cheesecake can be kept in the refrigerator for up to one week. Make sure to cover it properly to prevent it from drying out. Can I freeze this strawberry cheesecake? Yes‚ this cheesecake freezes nicely. Just slice‚ wrap‚ freeze‚ and thaw whenever you want a blissful treat. It is a great way to enjoy this delicious dessert anytime and can be frozen for up to three months. Print Perfect New York Style Cheesecake (no cracks) This is a true New York Cheesecake – rich‚ thick‚ creamy‚ smooth‚ and decadent. The low/slow baking method prevents sinking/cracking on top. Can be made 2-3 days ahead of time and chilled until ready to serve. Leftovers freeze very well. Course DessertCuisine AmericanDiet VegetarianMethod Bake‚ Oven Prep Time 30 minutes minutesCook Time 3 hours hours 45 minutes minutesTotal Time 4 hours hours 15 minutes minutes Servings 12 servings Calories 692kcal Author Amy Dong Ingredients3 cups graham cracker crumbs½ cup butter salted‚ melted40 oz cream cheese whole‚ softened to lukewarm1 ¾ cups granulated sugar5 large eggs2 large egg yolks1 tsp vanilla extract2 TB all purpose flour¼ cup heavy whipping creamStrawberry Topping20 oz strawberries freshy sliced¼ cup granulated sugar InstructionsPreheat oven to 350F. Grease a 9-inch springform pan on bottom/sides. Set aside.Mix graham cracker crumbs with melted butter. Press firmly and evenly into prepared springform pan.* Bake crust for 8 minutes.Turn oven down to 225F. Place large pan of water on lowest rack.In bowl of stand mixer‚ combine lukewarm cream cheese and sugar. Mix until smooth and creamy. Add eggs‚ egg yolks‚ and vanilla. Mix until smooth. Add flour and heavy cream‚ blending and scraping down sides until fully incorporated and smooth.Pour batter into prepared pan. Place springform pan on large baking sheet. Bake in center rack‚ until filling is mostly set‚ about 3.5 hours – or until center very slightly jiggles when you gently shake it. Cheesecake will set upon chilling.Turn oven off. Crack oven open a bit‚ and allow cheesecake to cool at least 2 hours or longer – I leave it in oven until it reaches room temperature.Chill in fridge in springform pan; at least overnight and up to 3 days. Run thin knife carefully around edges of pan‚ and release springform‚ when ready to serve.Easy Strawberry Topping: In a bowl‚ combine strawberries with sugar and allow to rest/macerate 30-60 minutes or until a thick sauce forms around the berries. Spoon over cheesecake slices. Notes  To ensure a smooth and creamy cheesecake‚ make sure your cream cheese is softened to lukewarm before you start mixing. This will help it blend seamlessly with the sugar and eggs. When pressing the graham cracker crust into your springform pan‚ apply firm and even pressure. This will create a solid base for your cheesecake and prevent it from crumbling when you serve it. The low and slow baking method is key to achieving a crack-free‚ sink-free top. Be patient and let your cheesecake bake at 225F for about 3.5 hours. Don’t rush the cooling process. Let your cheesecake cool in the slightly opened oven for at least 2 hours or until it reaches room temperature. This will help it set properly. For the strawberry topping‚ give your strawberries and sugar enough time to rest and macerate. This will create a thick‚ sweet sauce that pairs perfectly with the rich cheesecake. Plan ahead and prepare your cheesecake at least a day in advance. This gives it ample time to chill and set in the fridge overnight‚ enhancing its flavor and texture. Don’t be afraid to get creative with your toppings. While strawberries are a classic choice‚ you can also try caramel sauce‚ stabilized whipped cream‚ or even a decadent fudge sauce. If you have leftovers‚ remember that this cheesecake freezes well. Simply slice‚ wrap‚ and freeze for a blissful indulgence anytime you want. If you tried this recipe and loved it‚ please come back and give it a rating. We hearing from you!  NutritionCalories: 692kcal | Carbohydrates: 59g | Protein: 11g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 229mg | Sodium: 529mg | Potassium: 276mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1737IU | Vitamin C: 28mg | Calcium: 137mg | Iron: 2mg More To BAKE And Eat Chocolate Chip Cheesecake Bars: If you’re looking for a cheesecake in a simple dessert bar‚ then this is the recipe for you. It features a delicious cheesecake but in a bar form with a tasty chocolate chip cookie dough flavor. Fresh Strawberry Cake with Cream Cheese Frosting: Can’t get enough of strawberries and cream cheese? It’s a natural‚ no-artificial flavor or color strawberry cake with the most delicious strawberry cream cheese frosting. White Chocolate Raspberry Cheesecake: If you want another delicious New York-style cheese‚ then this white chocolate raspberry cheesecake is it. It’s decadent‚ smooth‚ velvety rich and is perfect for dinner parties‚ potlucks‚ and when friends come over. Pumpkin Cheesecake: Nothing says fall like pumpkin‚ and this pumpkin cheesecake is perfectly rich‚ creamy‚ satiny and is made with pure pumpkin‚ autumn spices‚ and a gingersnap crust. The post Perfect New York Cheesecake appeared first on Chew Out Loud.

The “delightful” treat arrived just in time for the holidays. READ MORE...