One Pot Tortellini and Sausage in Tomato Cream Sauce

• Meat

  • 1 1 lb package Turkey kielbasa

• Produce

  • 1/2 cup Onion
  • 1 28 oz can Tomatoes, whole

• Pasta & Grains

  • 1 20 oz. package Tortellini, refrigerated

• Baking & Spices

  • 1 Pinch Salt & pepper

• Dairy

  • 2 tbsp Cream cheese
  • 2 cups Jack and cheddar cheeses

• Liquids

  • 1 cup Chicken broth or water

Found on yellowblissroad.com

Ingredients

• 1 lb package of Turkey Kielbasa
• 1/2 cup diced onion
• 20 oz. package of refrigerated Tortellini
• 28 oz can of whole tomatoes, cut in the can with kitchen scissors
• 1 cup chicken broth or water
• Pinch of salt & pepper
• 2 Tbsp cream cheese
• 2 cups shredded jack and cheddar cheeses
• 1 pound package of Turkey Kielbasa, cut into bite-sized pieces
• 1 small white onion, diced
• 20 oz. package of refrigerated Tortellini
• 28 oz can of whole tomatoes, cut in the can with kitchen scissors
• 1 cup low sodium chicken broth or water
• Pinch of salt & pepper
• 2 tablespoons cream cheese, room temperature
• 1 cup shreddeds sharp cheddar cheese
• 1 cup shredded jack cheese

Directions

• Cook the onion in a little olive oil until soft. Add sliced turkey sausage and cook until browned. Add chicken broth, tortellini, tomatoes, salt and pepper. Bring to a boil, stirring often. Turn heat down to low, cover and simmer for about 15 minutes, or until pasta is cooked to al dente. Remove from heat and add cheeses, reserving a handful for topping. Cover and let stand for five to ten minutes. Grarnch with green onions, if desired. Serve hot.
• Heat a tablespoon of olive oil in a 12 skillet over medium heat. Add onion and cook, stirring often, until softened; 4-5 minutes. Add turkey sausage and cook until browned.
• Stir in chicken broth, tortellini, tomatoes, salt and pepper. Bring to a boil, stirring often. Turn heat to low, cover and simmer for about 15 minutes, or until pasta is tender. Remove from heat and stir in cheeses, reserving a handful for sprinkling on top. Cover and let stand for five to ten minutes. Garnish with fresh parsley, if desired.