Brown Butter Tortellini with Sausage and Kale Recipe

Introduction

This Brown Butter Tortellini with Sausage and Kale is a comforting and flavorful dish that comes together in just 30 minutes. The nutty brown butter sauce pairs perfectly with savory Italian sausage, tender kale, and cheese-filled tortellini for a satisfying weeknight meal.

Ingredients

• 20 ounces cheese tortellini (fresh or refrigerated)
• 1 pound Italian sausage (casings removed, mild or spicy)
• 6 tablespoons unsalted butter
• 3 cloves garlic (minced)
• 4 cups kale (chopped with stems removed)
• ½ cup Parmesan cheese (freshly grated)
• 1 teaspoon fresh sage (chopped, optional)
• ¼ teaspoon red pepper flakes (optional)
• 2-3 tablespoons reserved pasta water
• 1 teaspoon fresh lemon juice (optional)
• Salt (to taste)
• Freshly ground black pepper (to taste)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until al dente. Reserve 2-3 tablespoons of the pasta water before draining.
2. Step 2: While the pasta cooks, heat a large skillet over medium heat. Add the Italian sausage and cook for 6-8 minutes, breaking it into bite-sized pieces, until browned and cooked through. Transfer the sausage to a plate, leaving about 1 tablespoon of the drippings in the skillet.
3. Step 3: Add the butter to the same skillet. Melt it over medium heat, stirring frequently, until it foams and turns golden brown with toasted brown specks, about 3–5 minutes.
4. Step 4: Stir in the minced garlic and chopped sage (if using). Cook for 30 seconds until fragrant.
5. Step 5: Add the chopped kale and cook for 2-3 minutes, stirring occasionally, until it has wilted.
6. Step 6: Return the cooked sausage to the skillet.
7. Step 7: Add the cooked tortellini and gently toss everything together.
8. Step 8: Pour in the reserved pasta water, one tablespoon at a time, until the sauce lightly coats the pasta.
9. Step 9: Stir in the grated Parmesan cheese and season with salt, black pepper, and red pepper flakes, if desired.
10. Step 10: Finish with a squeeze of fresh lemon juice for added brightness, if using.
11. Step 11: Serve immediately with extra Parmesan cheese and freshly cracked black pepper.

Tips & Variations

• Use spicy Italian sausage for a more robust flavor or mild sausage if you prefer less heat.
• Fresh sage adds a lovely herbal note but can be omitted if unavailable.
• If you don’t have kale, substitute with spinach or Swiss chard.
• Reserve the pasta water carefully—it helps create a silky sauce that clings to the tortellini.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. This dish is best enjoyed fresh but holds up well for quick next-day meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works well. Just follow the package instructions for cooking times and be sure to reserve some pasta water before draining.

What can I substitute for Italian sausage?

You can use ground turkey, chicken, or even plant-based sausage alternatives if you prefer a lighter or vegetarian option. Adjust seasoning as needed to complement the other flavors.

Brown Butter Tortellini with Sausage and Kale Recipe

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★★★★★

4.8 from 82 reviews

A comforting and flavorful dish combining cheesy tortellini with savory Italian sausage and nutrient-packed kale, all tossed in a rich brown butter sauce and finished with Parmesan and fresh herbs.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 20 ounces cheese tortellini (fresh or refrigerated)

Meat

• 1 pound Italian sausage (casings removed, mild or spicy)

Sauce & Seasonings

• 6 tablespoons unsalted butter
• 3 cloves garlic (minced)
• 1 teaspoon fresh sage (chopped, optional)
• ¼ teaspoon red pepper flakes (optional)
• 2–3 tablespoons reserved pasta water
• 1 teaspoon fresh lemon juice (optional)
• Salt (to taste)
• Freshly ground black pepper (to taste)

Vegetables & Cheese

• 4 cups kale (chopped with stems removed)
• ½ cup Parmesan cheese (freshly grated)

Instructions

1. Cook Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Reserve 2-3 tablespoons of pasta water before draining the tortellini.
2. Brown the Sausage: Heat a large skillet over medium heat. Add the Italian sausage, breaking it into bite-size pieces. Cook for 6-8 minutes until browned and cooked through. Transfer the sausage to a plate, leaving about 1 tablespoon of drippings in the skillet.
3. Make Brown Butter: Add the butter to the skillet with the sausage drippings. Melt over medium heat, stirring frequently, until the butter foams and turns golden brown with toasted brown specks, about 3-5 minutes.
4. Add Garlic and Sage: Stir in the minced garlic and chopped sage if using. Cook for 30 seconds until fragrant.
5. Wilt Kale: Add the chopped kale to the skillet. Cook for 2-3 minutes, stirring occasionally, until the kale has wilted.
6. Combine Sausage: Return the cooked sausage to the skillet with the kale and brown butter.
7. Toss Tortellini: Add the drained tortellini to the skillet and gently toss everything together.
8. Add Pasta Water: Pour in the reserved 2-3 tablespoons of pasta water one tablespoon at a time, tossing to lightly coat the pasta with the sauce.
9. Finish with Cheese and Seasonings: Stir in the grated Parmesan cheese. Season the dish with salt, black pepper, and red pepper flakes if desired.
10. Add Lemon Juice: Finish with a squeeze of fresh lemon juice for added brightness if using.
11. Serve: Serve immediately topped with extra Parmesan cheese and freshly cracked black pepper.

Notes

• Use mild or spicy Italian sausage based on your heat preference.
• Reserving some pasta water helps create a silky sauce that coats the pasta evenly.
• Fresh sage adds a wonderful herbal note but can be omitted if unavailable.
• Adding lemon juice at the end brightens the flavors and balances richness.
• For a vegetarian version, substitute Italian sausage with sautéed mushrooms or a plant-based sausage alternative.
• Make sure to not overcook tortellini; al dente texture is best to hold up in the skillet.

Keywords: Brown butter tortellini, Italian sausage pasta, kale pasta recipe, quick Italian dinner, cheesy tortellini recipe, sausage and kale skillet