spinach tortellini with sausage and gorgonzola
We love all the ingredients in this dish. Take a chance and try the gorgonzola, but feel free to substitute another cheese in its place. You can omit the sausage if you want to go meatless.
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prep time
20 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 package spinach-cheese tortellini (9 oz)
- 8 ounces hot Italian sausage
- 6 - 8 ounces sliced baby bella mushrooms (1 1/2 cups approx.)
- 2 ounces Gorgonzola cheese, crumbled (approx.1/2 cup)
- 1 can diced tomatoes with Italian herbs, drained (14.5 oz)
- 1 jar marinated artichoke hearts, drained and quartered (6 oz)
- 1 tablespoon shredded Parmesan cheese
- 2 tablespoons fresh basil, thinly sliced
How To Make spinach tortellini with sausage and gorgonzola
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Step 1Cook tortellini according to package instructions.
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Step 2Meanwhile, cook the Italian sausage until done. Remove and drain well.
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Step 3Saute the mushrooms until tender and return the meat to the pan.
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Step 4Stir in the gorgonzola cheese and cook until melted. Add cooked tortellini to the pan along with drained tomatoes and artichokes, and heat.
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Step 5When done, sprinkle with Parmesan and basil.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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