Creamy Garlic Parmesan Tortellini Skillet with Sausage and Broccoli – Easy One Pan Recipe

Let me set the scene: it’s a chilly evening, and the scent of sizzling garlic mingling with melting Parmesan fills my kitchen. The first time I tossed fresh tortellini into a creamy skillet with juicy sausage and vibrant broccoli, I swear every neighbor within sniffing distance must’ve gotten hungry. There’s something downright magical about the way the cream thickens, the cheese melts, and the little pillows of tortellini soak up all that flavor—honestly, it’s the kind of moment that makes you pause, breathe deep, and grin because you know you’ve landed on pure comfort food gold.

I still remember the very first bite. It was a rainy Saturday, the sort where you want to wrap yourself in a blanket and eat something warm and satisfying. I’d been trying to recreate my grandma’s “throw everything in a pan” suppers, and this creamy garlic Parmesan tortellini skillet was my accidental masterpiece. My family couldn’t stop sneaking forkfuls straight from the pan (I caught my youngest with a tortellini mid-air, no shame). You know what? I wish I’d found this recipe years ago—would’ve saved me a whole lot of dinner stress.

Whether it’s a weeknight rush, a lazy Sunday, or a potluck where you want to wow without working too hard, this skillet delivers. It’s dangerously easy, packed with flavor, and brings everyone to the table fast. The combination of creamy sauce, savory sausage, and fresh broccoli makes it a staple for family gatherings and gifting meals to friends (I’ve tested it at least five times, in the name of research, of course). It feels like a warm hug, and you’re going to want to bookmark this one if you crave pure, nostalgic comfort with a modern twist.

Why You’ll Love This Creamy Garlic Parmesan Tortellini Skillet

• Quick & Easy: Ready in under 30 minutes, so it’s perfect for hectic weeknights or last-minute guests who show up hungry.
• Simple Ingredients: No wild goose chases at the grocery store—you probably have everything you need already. Just grab tortellini, sausage, broccoli, Parmesan, and a handful of pantry basics.
• Perfect for All Occasions: This skillet recipe is a hit at brunch, a crowd-pleaser at potlucks, and cozy enough for a quiet dinner at home. I’ve even brought it to holiday gatherings, and it never fails to disappear fast!
• Crowd-Pleaser: I’ve yet to meet a person who doesn’t go for seconds. Kids love the cheesy tortellini, adults dig the savory sausage, and broccoli sneaks in a veggie boost.
• Unbelievably Delicious: The sauce is rich but not heavy, perfectly garlicky, and the Parmesan melts into every nook. The tortellini are tender and craveable, while the sausage adds just the right kick.

What sets this creamy garlic Parmesan tortellini skillet apart? The secret’s in the pan—by sautéing fresh garlic with the sausage, every bite is infused with deep flavor. I use heavy cream for silkiness, and a splash of pasta water (learned from a chef friend) keeps the sauce glossy. My twist is tossing in broccoli florets for color, crunch, and a little nutrition. No bland, watery sauces here—it’s my best version, tested and family-approved.

This dish isn’t just good—it’s the kind you remember. The first bite makes you close your eyes and sigh; the second makes you want to text your best friend about it. It’s comfort food, but lighter and faster, with all the soul-soothing satisfaction you expect. Whether you want to impress guests without breaking a sweat or just turn a simple Tuesday into something special, this tortellini skillet has your back. Trust me, your taste buds will thank you!

What Ingredients You Will Need

This creamy garlic Parmesan tortellini skillet proves you don’t need fancy ingredients for big flavor. We’re talking everyday favorites—hearty, fresh, and easy to substitute. Here’s what you’ll need for a panful of creamy, cheesy goodness:

• For the Main Skillet:
  • 1 lb (450 g) refrigerated cheese tortellini (fresh or frozen work—just adjust cooking time)
  • 12 oz (340 g) Italian sausage, casings removed (spicy or mild, your call—turkey sausage works too)
  • 2 cups (200 g) small broccoli florets (about 1 medium head, cut bite-sized)
  • 2 tbsp (30 g) unsalted butter (adds richness and helps brown the sausage)
  • 4 cloves garlic, minced (fresh is best for real depth—don’t skimp!)
  • 1 cup (240 ml) heavy cream (for that silky, never-gritty sauce—half-and-half works in a pinch)
  • 1/2 cup (120 ml) low-sodium chicken broth (adds flavor and keeps things saucy; veggie broth is fine)
  • 1 cup (100 g) grated Parmesan cheese (I swear by Parmigiano Reggiano for bold flavor, but pre-grated works if you’re pressed for time)
  • 1/2 tsp kosher salt (adjust to taste)
  • 1/4 tsp black pepper (freshly cracked is best)
  • Pinch red pepper flakes (optional, for a little heat)
• For Serving:
  • Extra grated Parmesan (for topping)
  • Fresh parsley, chopped (optional, for color and a fresh finish)

Ingredient Tips: I usually grab Rana or Buitoni tortellini for consistent texture. For sausage, Johnsonville’s mild Italian works well—if you’re feeling spicy, hot Italian brings a little fire. When broccoli’s in season, use fresh; otherwise, frozen florets do the trick (just thaw and pat dry). Heavy cream gives the smoothest sauce, but I’ve swapped in half-and-half without any complaints. If you need gluten-free, try gluten-free tortellini—they’re not bad!

Substitutions: Swap turkey or chicken sausage for a lighter version. Use vegan Parmesan for dairy-free needs. Almond milk thickened with a touch of cornstarch can stand in for cream if you’re feeling adventurous. And honestly, if broccoli’s not your thing, toss in spinach or peas for a twist.

All in all, this is a forgiving recipe—mix and match as you like, and you’ll still get a skillet full of creamy, garlicky comfort.

Equipment Needed

• Large nonstick skillet (12-inch works best for even cooking and plenty of stirring room)
• Wooden spoon or spatula (gentle on pans—my go-to for scraping up those tasty browned bits)
• Measuring cups and spoons (accuracy matters, especially for the cream and cheese)
• Sharp knife and cutting board (for prepping broccoli and sausage)
• Colander (for draining tortellini, if boiling separately)
• Mixing bowl (optional, if you want to toss the broccoli with a little oil before adding)

Alternative Tools: No nonstick? Cast iron or stainless steel pans work, just keep an eye on sticking. If you don’t have a colander, a slotted spoon does the job. For the cheese, a microplane grater gives fluffier shreds, but pre-shredded is fine in a pinch. I’ve used a basic skillet from Target for years, and it’s still holding up!

Maintenance Tips: Nonstick pans last longer if you avoid metal utensils. If you do use cast iron, make sure it’s well-seasoned before adding cream. Budget tip: you don’t need a fancy skillet—just one that holds heat steady and is easy to clean.

Preparation Method

1. Prep the Ingredients: Start by cutting broccoli into small florets (about 1-inch pieces). Remove sausage casings and crumble meat. Mince garlic cloves finely. Grate Parmesan if you’re using a block. (This takes about 10 minutes.)
2. Cook the Tortellini: If using refrigerated tortellini, boil in salted water for 2 minutes less than package instructions—about 4-5 minutes. Drain and set aside, reserving 1/4 cup (60 ml) pasta water. If using frozen, increase boiling time by 2-3 minutes. (Troubleshooting: Don’t overcook or they’ll fall apart.)
3. Brown the Sausage: Heat a large nonstick skillet over medium heat and add butter. Once melted, add crumbled sausage. Cook, stirring and breaking up meat, until browned and cooked through—about 6-7 minutes. Remove excess fat if needed (I tilt the pan and spoon it out). Sausage should be golden and fragrant.
4. Sauté Garlic & Broccoli: Add minced garlic directly to the sausage and cook for 1 minute, stirring constantly (don’t let it burn!). Add broccoli florets and sauté for 2-3 minutes until bright green and just tender. If you like softer broccoli, add 2 tbsp water and cover the skillet for another 2 minutes. (Broccoli should be crisp-tender, not mushy.)
5. Make the Creamy Sauce: Pour in heavy cream and chicken broth, stirring to combine. Use reserved pasta water here if the sauce looks too thick. Sprinkle in 1 cup grated Parmesan, salt, black pepper, and red pepper flakes. Stir until cheese melts and sauce is smooth—about 3 minutes. (Sauce should coat the back of a spoon.)
6. Add Tortellini & Simmer: Gently fold in drained tortellini. Simmer everything together for 2-3 minutes, letting flavors meld and sauce thicken. If sauce gets too thick, splash in a little more broth. Taste and adjust seasoning if needed. (Tortellini should be plump and coated in creamy sauce.)
7. Finish & Serve: Remove from heat. Sprinkle extra Parmesan and chopped parsley over the top. Serve straight from the skillet for that rustic, family-style vibe. (Tip: Let the skillet rest for 5 minutes before serving—sauce thickens and flavors deepen.)

Efficiency Tips: I always prep the broccoli and garlic while the water heats. If you want to save time, use pre-cut broccoli and pre-minced garlic. You can brown the sausage while the tortellini cooks, so everything comes together fast. For extra creaminess, add an extra splash of cream in the last minute—no judgment!

Warnings: Careful not to burn the garlic—it gets bitter fast. If your sauce looks separated, whisk in a spoonful of reserved pasta water. If the pan gets crowded, use a larger one or split the batch (learned that the hard way when doubling for a party).

Cooking Tips & Techniques

Having made this creamy garlic Parmesan tortellini skillet more times than I can count, I’ve picked up a few tricks (and a couple of kitchen battle scars):

• Layer Flavors: Always brown the sausage before adding garlic and veggies—those browned bits add crazy good flavor. Don’t rush this step! I used to add everything at once, and it tasted flat.
• Don’t Overcook Tortellini: Tortellini are delicate. Boil until just tender, then finish in the sauce. Overcooked tortellini get mushy and fall apart. If you’re unsure, err on the side of al dente.
• Sauce Consistency: The sauce thickens as it sits. If you’re serving later, keep a little pasta water or broth handy to loosen it up. I’ve learned the hard way—a too-thick sauce is hard to fix after the fact.
• Balancing Creaminess: Heavy cream gives the best texture, but half-and-half works in a pinch. Avoid milk—it can curdle and make the sauce watery. If you want an even richer flavor, add a splash more Parmesan at the end.
• Avoid Burnt Garlic: Garlic cooks fast. Stir constantly and add it after the sausage is browned to keep it sweet and aromatic, not bitter.
• Multitasking: Boil tortellini while browning sausage to save time. Prep veggies while the water heats. This meal is a one-pan wonder, but a little multitasking makes it even quicker.
• Consistency: Always taste and adjust seasoning before serving. Parmesan adds salt, so don’t overdo it early. I’ve made that mistake before!

Honestly, I’ve had a batch or two where the sauce split because I was distracted—don’t walk away during the sauce-making step. If it happens, whisk in more cream and Parmesan. You’ll be fine! These little tricks are what make this creamy garlic Parmesan tortellini skillet recipe foolproof and delicious every time.

Variations & Adaptations

There’s no single way to enjoy creamy garlic Parmesan tortellini skillet with sausage and broccoli. Here are a few fun twists I’ve tried (and loved):

• Vegetarian Option: Swap sausage for sliced mushrooms or vegetarian sausage crumbles. Add extra broccoli or toss in spinach for more greens.
• Low-Carb Adaptation: Use cauliflower florets instead of tortellini, or try zucchini noodles. The creamy sauce works wonders with veggie bases!
• Seasonal Twists: In spring, toss in asparagus tips. In fall, add roasted butternut squash cubes for a hint of sweetness. I’ve also stirred in sun-dried tomatoes for a tangy kick.
• Flavor Boosts: Stir in a spoonful of pesto or a dash of smoked paprika for extra depth. My husband loves it with a sprinkle of crushed fennel seed.
• Allergen-Friendly Substitutions: Use gluten-free tortellini or vegan sausage. Substitute coconut cream and vegan Parmesan for dairy-free diets (I’ve tried it—it’s surprisingly tasty!).

Personally, my favorite variation is swapping out broccoli for baby spinach and adding a few halved cherry tomatoes. It’s colorful and fresh, and the tomatoes burst with flavor in the hot skillet. You can really make this recipe your own—mix and match based on what’s in your fridge, and it’ll still be a winner!

Serving & Storage Suggestions

For the best experience, serve creamy garlic Parmesan tortellini skillet straight from the pan—hot and bubbling. I like to sprinkle extra Parmesan and a handful of chopped parsley over the top before bringing it to the table. If you’re feeling fancy, a squeeze of lemon brightens things up. Pair with a crisp green salad and garlic bread for a full meal, or just enjoy as is (it’s filling!).

Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so add a splash of cream or broth when reheating. To reheat, warm gently in a skillet over medium-low heat, stirring often. Microwave works too, but stir halfway for even heating.

Freezing: You can freeze this dish, but the tortellini and sauce change texture a bit—still tasty, but slightly less creamy. If freezing, cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, then reheat as above.

Flavor notes: The garlic and Parmesan deepen over time, so leftovers are extra savory. I’ve found day-two servings even more satisfying, especially with a splash of fresh cream stirred in!

Nutritional Information & Benefits

Per generous serving (about 1/4 of the recipe):

• Calories: ~580
• Protein: ~24g
• Fat: ~32g
• Carbs: ~48g
• Fiber: ~4g
• Sodium: ~980mg

Health Benefits: Broccoli brings vitamin C, fiber, and a dose of antioxidants. Sausage adds satisfying protein, while tortellini offer comforting carbs for energy. Parmesan is rich in calcium and flavor, so you don’t need a ton for big impact.

Dietary Notes: This recipe can be made gluten-free and dairy-free with easy swaps. Contains wheat, dairy, and pork—always double-check labels if you have allergies.

From a wellness perspective, I love that this dish sneaks in veggies and uses real, wholesome ingredients. It’s comfort food with a little balance, and hey, sometimes that’s exactly what you need.

Conclusion

There’s a reason creamy garlic Parmesan tortellini skillet with sausage and broccoli is on repeat in my kitchen. It’s fast, foolproof, and downright delicious—comfort food with a fresh twist. Whether you stick to the classic combo or experiment with your own favorites, you’ll find it’s endlessly adaptable.

I love this recipe because it’s practical, flavorful, and brings my family together—plus, cleanup is a breeze. If you give it a spin, let me know your tweaks in the comments! Share with a friend who needs dinner inspiration, or bookmark for busy nights when you want something cozy and satisfying.

Honestly, nothing beats the moment when everyone digs in and the kitchen goes quiet except for happy eating sounds. I hope this creamy garlic Parmesan tortellini skillet finds a place in your regular rotation—it’s a keeper!

Frequently Asked Questions

Can I use frozen tortellini for this recipe?

Absolutely! Just increase the boiling time by 2-3 minutes. Make sure to drain well before adding to the skillet.

What’s the best sausage to use?

I prefer Italian sausage (mild or spicy), but chicken or turkey sausage works great too. Vegetarian sausage crumbles are a good option for plant-based diets.

Can I make this creamy garlic Parmesan tortellini skillet ahead of time?

Yes! You can assemble the dish and refrigerate it for up to 24 hours. Reheat gently on the stove with a splash of cream or broth to loosen the sauce.

How do I make this dish gluten-free?

Use gluten-free tortellini (available at most health food stores) and double-check your sausage and broth labels for hidden gluten.

What can I use instead of heavy cream?

Half-and-half works pretty well, or try thickened almond milk for a lighter, dairy-free version. Avoid regular milk—it tends to separate and won’t give you the same creamy texture.

Print