Creamy Cajun Tortellini

This Creamy Cajun Tortellini is a quick and satisfying one-pot meal made with smoky sausage, tender cheese tortellini, and bell peppers in a rich, creamy Cajun sauce. Ready in just 30 minutes, it’s perfect for busy weeknights and delivers bold, comforting flavor with minimal cleanup.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: creamy cajun tortellini

Servings:

Calories: 777kcal

Author: Mary Woita

Equipment

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.

Nutrition