This baked broccoli sausage tortellini is a super-easy weeknight meal the whole family will enjoy. It comes together quickly, is full of flavor, and is packed with our favorite veggie—broccoli.
Who else is ready for some simple, comforting food?
This dish is satisfying and effortless. It’s a reliable weeknight winner that can be on the table in under an hour and checks the boxes for taste, texture, and vegetables.
At this time of year I often feel a little tired of overly rich holiday recipes and crave something straightforward like pasta or pizza. This baked tortellini fits that craving perfectly—cheesy, comforting, and not fussy.
Although I’m not the biggest fan of sausage personally, my family loves it, so including it here makes dinner a unanimous win. The meal comes together quickly and still feels special.
How I make it
I brown the sausage right in an oven-safe skillet or Dutch oven, letting it get nicely caramelized and slightly crisp. I then add diced onion, garlic and a pinch of crushed red pepper for a little heat.
The broccoli goes in next. My family prefers small florets, so I use those and let them cook briefly in the pan; since the dish finishes in the oven, the broccoli softens further while retaining a pleasant bite and texture.
I usually use refrigerated fresh tortellini so I don’t precook it—fresh tortellini finishes perfectly in the oven. If you’re using frozen tortellini, either boil it briefly or increase the oven time. The tortellini goes into the pan with the sausage and broccoli, then I stir in parmesan and chicken stock for moisture.
This recipe doesn’t rely on a tomato sauce; instead it’s creamy from the cheeses, the stock and juices released during cooking. If you prefer a looser sauce, reserve ½ cup of the pasta cooking water (if you boil any) and add it with the stock before baking.
Top everything with shredded mozzarella and bake until bubbly, golden and melty—about 20 to 25 minutes. When it comes out of the oven, I finish with extra grated parmesan and a sprinkle of crushed red pepper for brightness and a touch of heat.
This dish is simple, flavorful, and comforting. It’s quick to assemble, feeds a family, and sneaks in a green veggie without any fuss.
Those melty cheese pulls are the best part.
Yay for an easy dinner win!
Baked Broccoli Sausage Tortellini
Baked Broccoli Sausage Tortellini
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Ingredients
- 1 pound sweet Italian sausage
- ½ onion, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- ¼ teaspoon crushed red pepper flakes, plus more for topping
- 3 cups broccoli florets
- 10 ounces refrigerated fresh tortellini
- 1 cup chicken stock
- ⅔ cup parmesan cheese, plus more for topping
- 1 cup shredded mozzarella cheese
Instructions
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Preheat the oven to 400°F (200°C).
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Heat the sausage in a large oven-safe skillet or Dutch oven. Break it apart and cook until browned and slightly crisp, about 6 to 8 minutes.
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Remove the sausage with a slotted spoon and transfer to a plate, leaving any rendered fat in the pan. Add a drizzle of olive oil if the pan seems dry.
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Over medium heat, add the diced onion, garlic, a pinch of salt and pepper, and the crushed red pepper flakes. Cook, stirring often, until the onion is softened and golden, about 4 to 5 minutes. Stir in the broccoli and season with another pinch of salt and pepper.
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Add the tortellini and the chicken stock to the pan, stirring to combine. Stir in the parmesan until evenly distributed.
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Top with shredded mozzarella and return the browned sausage to the pan. Bake for 20 to 25 minutes, until the cheese is golden, bubbly and melted.
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Serve hot with extra parmesan and crushed red pepper on top, if desired.
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I appreciate you so much!
Add it to your regular rotation!