20-Minute Skillet Tuscan Tortellini and Sun Dogs

Last week as I was rushing around running errands after work, I rolled up to a stop sign.  I looked over and saw a gentleman at the gas station with his phone, taking a picture up towards the sky.  I couldn't figure out what he was looking at.  I proceeded after my stop and then glanced up to see...the most glorious vision I have ever witnessed.

I saw a rainbow of clouds like no other with the sun peeking through in such a way that it looked like a silhouette.  Well, photos of these colorful clouds went viral and I learned they are called Sun Dogs. This whole time I thought my dog Theo was the only sun dog out there!

I'm just so happy that I stopped to take a breathe and a moment to relish in this beautiful scenery for that short time.  It reminded me that even in my hurried, crazy world my family and I are living in now as we are two months from high school graduation, I need to remember to pause and cherish these special gifts.

Which leads me back to the hectic times right now...this dinner is quick, easy and oh so flavorful.  It reminds me of something out of an authentic Italian restaurant...old world rustic.  Mangia!

20-Minute Skillet Tuscan Tortellini

Adapted from www.chewoutloud.com

2 Tbl. olive oil

1 bell pepper (color of your choice), seeded and chopped

1 small onion, chopped

4 cloves garlic, chopped

1 lb.bulk Italian sausage (no casings)

1-1/2 cups pasta sauce (Marinara works great)

1 (14 oz.) can Italian diced tomatoes, with juices

1/2 cup Kalamato olives, sliced

1/2 cup chicken or vegetable broth

1/2 cup half and half

19 oz. bag frozen cheese tortellini

3 cups baby spinach, torn to bite size

freshly ground pepper

freshly shaved/shredded Parmesan cheese

In a very large skillet, heat olive oil over medium heat until hot.  Add bell pepper, onion and garlic.  Stir constantly until fragrant, 30 seconds.  Push mixture to the edges of pan and add sausage into the center of pan.  Cook and break up sausage; once it's half-cooked, stir together with the vegetable mixture and continue cooking until browned.

Add pasta sauce, tomatoes with juices, chicken or veggie broth, Kalamato olives and half and half.  Stir and bring to a simmer.  Add frozen tortellini, stirring to submerge tortellini in the sauce.  Cover and simmer unti ltender, about 7-8 minutes.  Remove from heat.  Add spinach and stir just until wilted.  Add 1/4 tsp freshly ground black pepper.  Serve immediately with freshly shaved/shredded Parmesan cheese.

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Three Years Ago: Salmon with Shrimp Tortellini