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“This is something I make when the weather gets colder. Very hearty and filling.”

Ingredients Nutrition


  1. Cook tortellini according to the package directions.
  2. While the tortellini is cooking, remove casings from Italian sausage links.
  3. Cook sausage in a large non-stick skillet over medium heat; break sausage up in to crumbled pieces and stir occasionally to prevent sticking;.
  4. While the sausage is cooking, coarsely chop the sun-dried tomatoes.
  5. Put chopped tomatoes in a 2-cup glass measuring cup; add 1 cup water and microwave on high for 3 minutes.
  6. Let tomatoes stand in water for 5 minutes.
  7. While the tomatoes are softening, add the chopped onion to the skillet with the sausage; saute/stir for 3 minutes.
  8. Add in the garlic and stir.
  9. Take the sun-dried tomatoes out of the water using a slotted spoon, reserve the liquid.
  10. Add the tomatoes and pine nuts to the skillet; stir.
  11. Cook until the sausage is not pink; if mixture is dry, add 1/4 to 1/2 cup reserved tomato liquid.
  12. Drain tortellini and transfer to a large (at least 3-quart) serving bowl.
  13. Add in the meat mixture and parmesan cheese.
  14. Toss to combine; season to taste with salt and pepper.
  15. Serve immediately.

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