Smoked Turkey Sausage Tortellini Vegetable Saute

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Author Karen Gibson


for the sauce

  • 1 tablespoon olive oil
  • 5 cloves garlic, peeled and minced
  • 2 tablespoons chopped onions
  • 2 tablespoons butter
  • 1 1/2 tablespoons flour or cornstarch
  • 1 cup chicken broth
  • 2 tablespoons grated Parmesan cheese

for the dish

  • 1 tablespoon olive oil
  • 1/2 large onion chopped
  • 7 ounces smoked turkey sausage sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small zucchini, sliced
  • 1/4 cup pitted olives, sliced (castelvetrano recommended)
  • 9 ounce package refrigerated fresh tortellini, cheese stuffed
  • Salt and freshly ground black pepper


prepare the sauce

  • Heat the olive oil in a small sauce pan over medium until the oil shimmers. Add the garlic and onions and saute until softened, 3 to 4 minutes. Add the butter and stir until the bubbles subside, then sprinkle the flour and stir to create a paste. Pour in the chicken a little at a time at first, mixing thoroughly after each addition, to loosen the paste. Then stir in the remaining broth and the cheese. Reduce heat to low to hold.

prepare the dish

  • In a large saute pan, heat the olive oil over medium until shimmering. Add the onions and saute until soft. Add the sausage, bell peppers, and zucchini, and cook for 5 to 8 minutes, stirring occasionally.
  • Meanwhile, prepare the tortellini according to package directions in a large pot (likely, gently boil the tortellini in salted water for about 5 minutes, or until they float to the surface). Drain, or use a spider skimmer, transferring the tortellini to the pan. Gently mix the tortellini with the sausage and vegetable, taking care not to break apart the tortellini. Add the olives and continue mixing.
  • Pour about half of the garlic sauce over the dish and stir. Everything should be lightly coated with the sauce, and glistening. Add more sauce as necessary/desired. Finish the dish with a big pinch of salt and several grinds of black pepper.