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Pumpkin Alfredo Tortellini Skillet

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Pumpkin Alfredo Tortellini Skillet
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Makes: 4 servings adjust



  • 1 pound Hot Italian Sausage, casings removed

Step 1

Place the sausage in a large non-stick skillet or saute pan over medium heat and cook for a few minutes, breaking apart with a spoon until it starts to brown a bit.


  • 1 small Onion, diced

Step 2

Once the meat starts to break apart, add the onion and stir together. Continue to cook while breaking up meat and stirring regularly until sausage is cooked through and onions are completely softened.


  • 2 cloves Garlic, pressed

Step 3

Add garlic and saute for a minute or two until fragrant.


  • 1 cup Canned Pumpkin Puree, not pie filling
  • 1 cup Low Sodium Chicken Broth

Step 4

Add the pumpkin puree and the chicken broth and stir together until the pumpkin and broth are well combined.


  • 14 teaspoon Ground Black Pepper
  • 14 teaspoon Kosher Salt
  • 14 teaspoon Dried Marjoram
  • 14 teaspoon Dried Rubbed Sage
  • pinch Cayenne Pepper
  • 15 ounces Light Alfredo Sauce, classico brand preferred

Step 5

Add the pepper, salt, marjoram, sage, cayenne and alfredo sauce and stir until the pumpkin mixture and alfredo sauce are well combined.


  • 20 ounces Refrigerated Cheese Tortellini

Step 6

Add the tortellini and stir until coated with the sauce. Cover the pan with a lid and bring heat up until you can see the sauce bubble. Reduce heat to low and simmer, covered, for 8 minutes until tortellini is cooked.


  • 5 ounces Baby Spinach, roughly chopped

Step 7

Remove the lid and gently stir in the chopped spinach until the spinach is wilted and all ingredients are well combined.
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