This sheet pan smoked sausage tortellini is an ideal easy weeknight dinner. Smoked turkey sausage, sweet peppers, onions and cheese tortellini roast together on one pan for a simple, flavorful meal that comes together in about 40 minutes.
This is dinner solved.
Smoked sausage sheet pan dinners are a staple for a reason: they’re fast, satisfying and adaptable. This version swaps in cheese tortellini for a cozy, family-friendly twist. It’s the kind of meal you can toss together in minutes when evenings get busy.
I often turn to smoked sausage and sheet pan meals when I want something easy but delicious. This recipe follows that same idea: toss vegetables and sausage on a baking sheet, roast, then finish with tender cheese tortellini for a complete meal that everyone loves.
It’s quick, comforting and — dare I say — a little addictive. The first time I made it my family wanted more; I nearly had to bake a second pan. The flavors are straightforward but hit all the right notes.
The technique is simple, though there’s one extra step: cook the tortellini on the stovetop while the sausage and vegetables roast. You could try adding uncooked tortellini directly to the pan, but in tests the tortellini sometimes came out dry. Parboiling for just a few minutes keeps them tender and perfect once they finish in the oven.
Use any color tortellini you like for more visual appeal — tricolor cheese tortellini is a nice option — and feel free to add other vegetables to use up what’s in your fridge. This is a forgiving recipe that’s easy to adapt by season or preference.
The pan makes generous portions and the leftovers are excellent reheated. Because there’s no sauce, leftovers can seem a touch dry — a drizzle of olive oil or a splash of hot water or stock when reheating brings them back to life.
Bottom line: this is a reliable, tasty meal to lean on during hectic weeks. It’s easy to scale, customize and love.
Sheet Pan Smoked Sausage Tortellini
Sheet Pan Smoked Sausage Tortellini
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Ingredients
- 1 sweet onion, thinly sliced
- 1 pound mini sweet peppers, thinly sliced
- 4 tablespoons olive oil
- kosher salt and pepper
- ½ teaspoon garlic powder
- 1 pound smoked turkey sausage, cut into rounds
- 20 ounces cheese tortellini
- ½ cup finely grated parmesan cheese, plus more for topping
- 3 tablespoons chopped fresh chives
Instructions
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Preheat the oven to 425°F (220°C).
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On a large baking sheet, spread the sliced onion and peppers. Toss with 2 tablespoons of olive oil, a generous pinch of kosher salt and black pepper, and the garlic powder.
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Nestle the sausage rounds among the vegetables on the sheet pan.
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Roast for 15 to 20 minutes, until the vegetables begin to brown and the sausage is heated through.
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While the pan roasts, bring a pot of salted water to a boil and cook the tortellini according to package directions, subtracting about 1 minute from the cook time so they’re slightly underdone. Drain.
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Remove the baking sheet from the oven. Add the cooked tortellini to the pan, drizzle with the remaining 2 tablespoons olive oil and toss to combine. Sprinkle the parmesan over the top.
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Return the pan to the oven and bake 10 to 15 more minutes, tossing once or twice, until the tortellini are warmed through and the parmesan is melted and golden in spots.
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Remove from the oven and serve right away with a sprinkle of fresh chives and extra parmesan, if desired.
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Delish.