There’s a special kind of magic that happens in the kitchen when simple, high-quality ingredients come together in one pan to create a meal that feels far greater than the sum of its parts. This Creamy Garlic Parmesan Tortellini with Sausage and Broccoli is precisely that kind of magic. It’s a dish that promises and delivers immense comfort, robust flavor, and a stunning presentation, all while being deceptively simple to prepare. In the time it would take to order and wait for delivery, you can create a restaurant-quality meal that will have your family gathered around the table, asking for seconds.

This recipe is a masterclass in efficiency and flavor. We’re skipping the fuss of multiple pots and pans and embracing the one-pan philosophy, where the savory fond from browning sausage, the aromatic punch of garlic, and the steam from cooking tortellini all coalesce into a luxuriously creamy sauce. The addition of fresh broccoli not only introduces a vibrant pop of color and a welcome textural contrast but also makes the meal a well-rounded feast. Forget the notion that a creamy, impressive pasta dish requires hours of simmering and a long list of complicated techniques. This is home cooking at its most brilliant: straightforward, satisfying, and utterly delicious.

The Secret to the Perfect Creamy Sauce (Without Curdling!)

Many home cooks shy away from creamy sauces, fearing they might split or become grainy. The secret to the velvety, restaurant-smooth sauce in this recipe lies in two key factors: temperature and emulsification.

First, we start with a base of fat from the Italian sausage and a little butter. Once our aromatics are softened, we add the chicken broth and tortellini. The starchy water released by the cooking tortellini is a natural thickener and stabilizer, which is our first line of defense against a broken sauce.

The second, and most crucial, step is the addition of the cream and cheese. Always add cold heavy cream to your pan, and then slowly whisk in the grated Parmesan off the direct heat. Adding cold cream to a hot pan and allowing it to gradually warm up prevents it from seizing. Furthermore, removing the pan from the burner before adding the cheese ensures that the proteins in the Parmesan don’t become tough and clumpy, which is what causes graininess. We gently stir until the cheese melts into the cream, creating a stable, emulsified sauce that clings beautifully to every piece of tortellini, sausage, and broccoli. It’s a simple trick with professional results.

A Note on Ingredients: Choosing Your Champions

The beauty of this recipe is its adaptability, but starting with the best possible base ingredients will elevate your final dish tremendously.

Tortellini: While you can use any flavor, cheese tortellini is the classic choice here. Its mild, creamy filling complements the rich sauce and savory sausage without overpowering them. For the best texture, seek out fresh refrigerated tortellini rather than dried. It cooks faster and has a more delicate, pillowy bite.
Sausage: Italian sausage is the flavor backbone of this dish. You can use sweet (mild) or hot sausage depending on your preference for spice. For an even deeper flavor, look for sausage with fennel seeds. Using sausage removed from its casing allows it to brown in crumbles, creating more surface area for caramelization and flavor.
Broccoli: Fresh broccoli florets are ideal. They steam perfectly in the same pan, absorbing the sauce’s flavors while retaining a slight crunch. To ensure even cooking, cut them into uniform, bite-sized pieces.
Parmesan: This is non-negotiable: you must use real Parmigiano-Reggiano cheese and grate it yourself. Pre-grated cheese contains anti-caking agents like potato starch or cellulose, which prevent it from melting smoothly into your sauce, often resulting in a clumpy, greasy texture. A microplane is perfect for creating a fine, snow-like grate that will dissolve seamlessly.

Ingredients

1 tablespoon olive oil
1 pound Italian sausage, casings removed (sweet or hot)
4 cloves garlic, minced
2 cups low-sodium chicken broth
1/2 cup heavy cream, cold
1 (20-ounce) package fresh cheese tortellini
3 cups broccoli florets, cut into small pieces
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons unsalted butter
1/2 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook for 5-7 minutes until browned and cooked through. Use a slotted spoon to remove the sausage from the skillet, leaving the drippings behind.
Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 60 seconds until fragrant, being careful not to let it burn.
Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. This is where a ton of flavor lives!
Add the fresh tortellini and broccoli florets to the skillet. Bring the liquid to a simmer, then cover the skillet and cook for 5-7 minutes, stirring occasionally, until the tortellini is tender and the broccoli is bright green and fork-tender.
Uncover the skillet and reduce the heat to low. Stir in the cold heavy cream.
Remove the skillet from the heat. This is the crucial step for a smooth sauce. Gradually whisk in the grated Parmesan cheese until it is fully melted and incorporated.
Add the cooked sausage back into the skillet, along with the butter and optional red pepper flakes. Stir everything together until the butter has melted and the sausage is heated through. The sauce will continue to thicken as it sits.
Taste and season with salt and freshly ground black pepper as needed. Remember, the Parmesan and sausage are salty, so taste first.
Garnish generously with fresh chopped parsley and an extra sprinkle of Parmesan cheese. Serve immediately.

Tips for a Flawless Dish

Don’t Overcook the Tortellini: The tortellini will continue to absorb sauce even after you turn off the heat, so it’s better to err on the side of slightly underdone when you check it during the simmering stage.
Customize Your Veggies: Broccoli not your favorite? This recipe is wonderfully adaptable. Try substituting with fresh spinach (stir it in at the very end until wilted), sun-dried tomatoes, sliced mushrooms (sauté them after the sausage), or peas.
Cream Sauce Rescue: If your sauce does happen to break or look a bit thin, don’t panic. Create a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water. Stir it into the simmering sauce off the heat, and it should help thicken and re-emulsify it.
Make it Lighter: For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be slightly less rich and thick. You can also use chicken or turkey sausage.

Serving Suggestions: Building the Perfect Meal

This Creamy Garlic Parmesan Tortellini is a complete meal in a bowl, but a few simple accompaniments can turn it into a true feast.

The Perfect Bread: A crusty, warm loaf of garlic bread or a basket of soft, chewy breadsticks is non-negotiable for sopping up every last drop of that incredible sauce.
A Crisp Salad: Balance the richness of the pasta with a light, acidic salad. A simple arugula salad with a lemon vinaigrette or a classic Caesar salad provides a refreshing contrast.
Wine Pairing: A crisp, white wine like a Pinot Grigio or Sauvignon Blanc cuts through the creaminess beautifully. If you prefer red, a light-bodied Chianti would also be delightful.

This Creamy Garlic Parmesan Tortellini with Sausage and Broccoli is more than just a recipe; it’s a reliable, go-to solution for busy nights, casual entertaining, and anytime a hearty, comforting meal is in order. It’s the kind of dish that builds traditions and creates happy, satisfied diners around your table.

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli

A one-pan wonder featuring cheesy tortellini and broccoli in a luxuriously smooth, velvety garlic Parmesan cream sauce with savory Italian sausage.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 680