Real Recipes From Real Home Cooks ®

tortellini with edamame and smoked sausage

(2 ratings)
Recipe by
Hope Vaillancourt
Las Vegas, NV

I found this recipe when I was "googling" some budget friendly family meals because we were tight financially and needed to stretch our dollars for the following 2 weeks and were low on groceries. I stumbled upon this and thought it was going to taste "okay" but when I made this for my husband and I, we absolutely loved it and it's one of our favorite dinners. On top of that its budget friendly! Who knew it would've turned to be so delicious!

(2 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 30 Min

Ingredients For tortellini with edamame and smoked sausage

  • 1 lb
    frozen cheese tortellini
  • 1 c
    shelled edamame
  • 1 c
    diced red pepper
  • 1 lb
    smoked sausage or kielbasa
  • 1/2 c
    italian dressing
  • ***parmesan cheese, optional
  • ***red pepper flakes, optional

How To Make tortellini with edamame and smoked sausage

  • 1
    Set 6 quarts of salted water to boil in a large pot.
  • 2
    Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.
  • 3
    Stir-fry red pepper and sausage together until heated through -- about 5 minutes.
  • 4
    Add tortellini to boiling water and cook for 5 minutes.
  • 5
    Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well.
  • 6
    Toss everything together with the Italian dressing and heat through one final time. Serve in bowls and sprinkle with desired amount of Parmesan Cheese and Red Pepper Flakes (optional).
  • 7
    INGREDIENT TIPS ***YOU MAY ALSO SUBSTITUTE THE TORTELLINI WITH CHEESE RAVIOLI*** ***Edamame (ed-ah-MAH-may) are boiled green soybeans commonly served as a mild, crunchy appetizer in Japanese restaurants. They have become more common in Western culture in recent years. Most often sold in the U.S. frozen in shelled or unshelled form, they are packed with vitamin C, vitamin A, iron, calcium, protein and fiber. For this recipe, frozen shelled is best. If you must buy them in the pod, take the prep time of shelling them into account, it can get very tedious. ***