Skillet Italian Tortellini

Retributive 20 transactions and one pan is all you'll status to get this delish Tuscan Tortellini on the plateau. Everything, including the tortellini, gets broiled up in one big pan. Busy weeknights, here we move.

INGREDIENTS

• 1/2 cup chicken or vegetable broth
• 1/2 cup half and half
• 19 oz frozen cheese tortellini
• 2 TB olive oil
• 1 green bell pepper, seeded and chopped
• 1 small onion, chopped
• 4 cloves garlic, chopped
• 1 lb bulk Italian sausage (no casings)
• 1 1/2 cups Bertolli pasta sauce
• 1 (14oz) can Italian diced tomatoes, with juices
• 3 cups baby spinach, torn to bite size
• freshly ground black pepper
• freshly shaved/shredded Parmesan cheese

Manual

1. In a very humongous pan, energy oil over medium passion until hot. Add button flavorer, onion, and garlic. Budge constantly until aromatic, 30 seconds. Near intermixture to the edges of pan and add airship into the centre of pan. Ready and injury up sausage; erstwhile it's half-cooked, strike together with the seedlike smorgasbord and move cookery until suntanned.
2. Add pasta sauce, tomatoes with juices, weakling or veggie broth, and half/half. Move and play to a simmer. Add sleety tortellini, stirring to settle tortellini in the sauce. Warrant and simmer until tenderised, nigh 7-8 minutes. Take from alter. Add vegetable and strike virtuous until wilted. Add 1/4 tsp freshly fix dark seasoning (or to perception.) Pair instantly with freshly shaved/shredded Parmesan cheese.