Creamy Cajun Tortellini (easy + one pot recipe)
Creamy Cajun Tortellini is a bold, comforting one-pot meal that brings together smoky andouille sausage, tender tortellini, and colorful bell peppers in a rich, creamy Cajun-spiced sauce.
Made with simple pantry staples and ready in just 30 minutes, this easy dinner is perfect for busy weeknights when you want something hearty and full of flavor without a lot of fuss. It’s the kind of satisfying, family-friendly meal that feels a little special while still being wonderfully simple.
Creamy Cajun Tortellini Recipe
You’ll love this Creamy Cajun Tortellini because it’s the perfect balance of bold flavor and simple cooking. Everything comes together in just one pot, making cleanup a breeze, while the smoky sausage, tender tortellini, and creamy Cajun sauce create a rich, comforting meal your whole family will enjoy.
It’s quick enough for busy weeknights, but hearty and flavorful enough to feel like something special—without any complicated steps or hard-to-find ingredients.
Substitutions
- Feel free to use any kind of tortellini in this recipe. We typically go with a classic cheese or spinach tortellini.
- We found that red and yellow bell peppers added the most flavor to this dish, but you can substitute them with green bell peppers if you are in a pinch.
- Any kind of cajun seasoning will work best, feel free to use your favorite blend. Also, if you want to up the spice level of your cajun tortellini then you can add a few drops of tabasco sauce at the same time as the heavy cream. You can also add red pepper flakes.
- If you have fresh garlic you can use 2 cloves of freshly minced garlic instead of garlic powder.
Instructions
Heat the olive oil in a large skillet over medium-high heat. Once oil is hot, add the sausage and bell peppers. Stir the ingredients frequently and let them cook for about 5 minutes, or until the peppers are soft and the sausage begins to brown.
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Add the chicken broth, garlic powder, minced onion, and cajun seasoning. Stir until combined. Let the broth come to a boil and then add the tortellini.
Some tips for making this recipe
- Your andouille sausage is likely already cooked through all the way (most major stores sell it cooked near the hotdogs), so we are just trying to brown them a little bit.
- If you’d like you can add a little more than 8 ounces of tortellini, it just won’t be as thickly covered in sauce.
- The heavy cream is going to help thicken your sauce. If the dish still seems too runny you can add ½ tablespoon of cornstarch whisked together with a splash of water.
Be sure to check out the full recipe and ingredient list in the recipe card below.
Reduce the heat to low and let the tortellini cook for about 10 minutes, or until fully cooked. Keep the heat on and add the heavy cream. Stir until the liquid begins to thicken.
Serve and enjoy!
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How to store + reheat leftovers
Store the leftover creamy cajun tortellini in an airtight container in the fridge for up to 3 days. The leftovers will be best reheated on a small pot on the stove. Stir frequently until hot. If the sauce seems too thick now you can add a splash of heavy cream. Or you can quickly reheat the pasta in the microwave for about a minute, stirring halfway through.
FAQ (frequently asked questions)
Yes! If you don’t have andouille sausage, you can substitute kielbasa, smoked sausage, or even Italian sausage. The flavor will vary slightly, but it will still be delicious.
Absolutely. Simply reduce the Cajun seasoning or choose a mild blend. You can also add a little extra cream to mellow the heat.
This dish is best served fresh, but leftovers can be stored in the refrigerator for up to 3 days. The sauce may thicken as it sits.
Definitely! Spinach, mushrooms, or zucchini would all be great additions to bulk it up and add extra nutrition.
Troubleshooting
Sauce is too thick: Add a splash of chicken broth or cream and stir until it reaches your desired consistency.
Sauce is too thin: Let it simmer a few extra minutes to thicken, or add ½ tablespoon of cornstarch whisked together with a splash of water before adding to the skillet.
Tortellini is overcooked: Be sure to watch closely and cook just until tender. Tortellini cooks quickly and can become too soft if left too long.
Dish is too spicy: Stir in extra cream or a sprinkle of cheese to balance the heat.
Not enough flavor: Add a pinch more Cajun seasoning or a little salt to taste—sometimes it just needs a small boost at the end.
Did you make this recipe?
Let us know your thoughts on this Creamy Cajun Tortellini by leaving a star rating below or sharing it on Pinterest!
Thank you! ~ Mary
Creamy Cajun Tortellini
Ingredients
- 12 ounces andouille sausage, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon minced onion
- 1 ½ tablespoons cajun seasoning
- 8 ounces uncooked tortellini
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Once oil is hot, add the sausage and bell peppers. Stir the ingredients frequently and let them cook for about 5 minutes, or until the peppers are soft and the sausage begins to brown.
- Add the chicken broth, garlic powder, minced onion, and cajun seasoning. Stir until combined. Let the broth come to a boil and then add the tortellini.
- Reduce the heat to low and let the tortellini cook for about 10 minutes, or until fully cooked. Keep the heat on and add the heavy cream. Stir until the liquid begins to thicken.
- Add salt + pepper to taste. Serve and enjoy!
Notes
- If you’d like you can add a little more than 8 ounces of tortellini, it just won’t be as thickly covered in sauce.
- Feel free to use any kind of tortellini in this recipe. We typically go with a classic cheese or spinach tortellini.
- We found that red and yellow bell peppers added the most flavor to this dish, but you can substitute them with green bell peppers if you are in a pinch.
- The andouille sausage is likely already cooked through all the way (most major stores sell it cooked near the hotdogs), so we are just trying to brown them a little bit.
- Any kind of cajun seasoning will work best, feel free to use your favorite blend.
- If you want to up the spice level of your cajun tortellini then you can add a few drops of tabasco sauce at the same time as the heavy cream. You can also add red pepper flakes.
- Store your leftover creamy cajun tortellini in an airtight container in the fridge for up to 3 days. Your leftovers will be best reheated on a small pot on the stove. Stir frequently until hot. If your sauce seems too thick now you can add a splash of heavy cream.
- You can quickly reheat your pasta in the microwave for about a minute, stirring halfway through.
- If you have fresh garlic you can use 2 cloves of freshly minced garlic instead of garlic powder.
- The heavy cream is going to help thicken your sauce. If the dish still seems too runny you can add ½ tablespoon of cornstarch whisked together with a splash of water.
- Depending on which cajun seasoning you use and how your sausage is flavored, you may want to add a little salt and pepper to taste.
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