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Italian Ground Turkey Tortellini Skillet - A Cozy, One-Pan Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground turkey: 1 pound (93% lean works best for flavor and moisture)
  • Olive oil: 1–2 tablespoons
  • Yellow onion: 1 small, diced
  • Garlic: 3–4 cloves, minced
  • Red bell pepper: 1, diced (optional but great for sweetness)
  • Crushed tomatoes: 1 can (28 ounces)
  • Low-sodium chicken broth or water: 1/2 to 3/4 cup
  • Tomato paste: 1 tablespoon (for extra richness)
  • Italian seasoning: 2 teaspoons
  • Red pepper flakes: 1/4 teaspoon (optional for gentle heat)
  • Salt and black pepper: to taste
  • Refrigerated cheese tortellini: 18–20 ounces
  • Fresh baby spinach: 3–4 cups, loosely packed
  • Shredded mozzarella: 1 to 1 1/2 cups
  • Grated Parmesan: 1/4 to 1/3 cup
  • Fresh basil or parsley: a handful, chopped (optional for garnish)

Method
 

  1. Preheat the skillet: Set a large, deep skillet over medium heat. Add olive oil and warm until shimmering.
  2. Cook the turkey: Add ground turkey. Season with a pinch of salt and pepper. Cook, breaking it up with a spatula, until no longer pink and lightly browned, about 5–7 minutes. If there’s excess moisture, let it cook off.
  3. Sauté aromatics: Add diced onion and red bell pepper. Cook until softened, 3–4 minutes. Stir in minced garlic and cook 30–60 seconds until fragrant.
  4. Build the sauce: Stir in tomato paste, Italian seasoning, and red pepper flakes. Cook 1 minute to bloom the spices. Pour in crushed tomatoes and 1/2 cup broth. Stir and bring to a gentle simmer.
  5. Season and adjust: Taste and season with more salt and pepper as needed. If the sauce seems very thick, add another splash of broth. You want it saucy enough to cook the tortellini.
  6. Add tortellini: Stir in the refrigerated tortellini, making sure it’s mostly submerged. Reduce heat to medium-low, cover, and cook 5–7 minutes, stirring once or twice to prevent sticking. Add a little broth if it starts to look dry.
  7. Wilt the greens: When the tortellini is tender, stir in the spinach. It will wilt quickly in 1–2 minutes.
  8. Cheese it up: Sprinkle mozzarella and Parmesan evenly over the top. Cover for 2–3 minutes until the cheese melts. For a browned top, slide the skillet under the broiler for 1–2 minutes (if your skillet is oven-safe).
  9. Finish and serve: Remove from heat. Let it sit 3 minutes to thicken slightly. Garnish with chopped basil or parsley. Serve hot.