I’m feeling SO summery right now (115 degree weather will do that to you).
We’re spending lots of lazy late afternoons at the pool, walking home at the time the girls would normally be headed toward bed, and it’s been such a nice thing to let myself off the hook as far as our regular schedule goes.
Of course, once we’re home from the pool and everyone is tired and changed into their cozy pajamas, I want a pretty quick dinner so everyone can collapse into bed (myself included).
In a perfect world, I’d be prepared enough to always have a crockpot meal going on the days we swim, but often I don’t decide to take the girls swimming until an hour before we actually go, so there’s no time for the magic of the slow cooker.
On those days, one-pot dinners that are quick to toss together are my best friend.
This one is one of my favorites from my blog archives.
In fact, after these banana muffins, it’s probably the most popular recipe on my site (thanks mostly to being featured on Buzzfeed back in 2014).
But I love it because it’s quick, delicious and all my children will eat it.
It’s a perfect mix of summery flavors with the tomatoes and fresh spinach but also substantial enough to fill everyone up with the sausage and tortellini.
And it reheats beautifully for lunch the next day, assuming you manage to keep any leftovers.
Also, it uses one entire pot, which is pretty much my favorite thing on earth when it comes to making dinner.
Because doing a bunch of dishes after dinner feels decidedly NON-summery to me.
Creamy Sausage Tortellini with Spinach
- 1 Tablespoon olive oil
- 1/2 lb smoked sausage sliced into 1/2" rounds
- 2 cloves garlic minced
- 2 14-oz cans fire-roasted diced tomatoes not drained
- 1/2 cup half-and-half
- 10 oz tortellini fresh or frozen
- 3 cups baby spinach roughly chopped
- salt and pepper to taste
In a large skillet over medium heat, warm the olive oil, then add the sausage and cook until browned on both sides. Add the garlic and cook about 30 seconds.
Add the tomatoes and half-and-half, stir and bring to a simmer.
Add the tortellini, and cover, letting it cook for about 10 minutes, until your tortellini is tender.
Salt and pepper to taste, then stir in the chopped spinach. Serve hot!
Adapted from Kevin and Amanda