Chris’ Favorite Tortellini – with tomato cream sauce!


Thanks to our friends, Chase and Rachel, we were able to spend a weekend with them at Table Rock State Park.  We had a blast up there and loved being in the mountains again!  While we were there, I had the privilege of cooking Chase’s birthday dinner – here’s the recipe we chose – it’s Chris’ favorite.  Ironically, the recipe came from a cookbook that Rachel gave me at a bridal shower almost 5 years ago!


1 lb. ground italian sausage (I like Bob Evans the best – yeah, WV! 🙂 )

1 (14 oz.) can of beef broth

1 can of tomato paste

1/2 cup of heavy whipping cream

1 tsp of crushed fennel seed (this is the “secret” ingredient – it’s worth buying it and believe me, you’ll make this recipe enough times to make it worth the search in the spice aisle!)


1 large bag of your choice of tortellini or  stuffed ravioli (I like the three cheese one the best with this recipe)



Boil your water for the pasta.  Add a little olive oil and salt for taste.  Cook the pasta according to the directions – but be careful not to overcook it or it will be watery!

Brown the sausage and drain off MOST of the drippings in a large skillet.  (I like to save these for flavor later in my scrambled eggs. . . it’s a great budget saver if you don’t have actual sausage, and just want the breakfast flavor!)  Keep some of the fat in the skillet.  Add the beef broth, tomato paste, heavy cream and the fennel seed.  Let it simmer on low heat until it’s cooked through.  


And that’s it!  It takes about 15 minutes to cook – and if you can cook the pasta and sauce at the same time, and put some garlic bread in the oven before all that, and have a salad in  the fridge ready to go – you can have dinner on the table in 15 minute!


Beat that, Rachel Ray! 🙂


About Kim

I am a sinner, miraculously saved by grace, living by faith, and pressing toward the mark of being more like Christ. I absolutely love being a stay-at-home mom! I'm also a caterer for a few weddings throughout the year, a baker, and a party planner. And I love to play in other people's kitchens as well as my own! My husband, Chris, just finished his studies for his MA degree in Pastoral Studies. He's a wonderful (and super smart!) daddy - and the most loving and supportive husband. My two beautiful daughters, Chloe and Kami, are the joys of our lives! We pray that they both would be greatly used of the Lord. Throughout their short time here on earth, we have learned so much about ourselves, our God, and the gratefulness we have towards our own parents, who raised us in the ways of God's Word. Our third unborn child is a blessing as well - even after its recent pre-diagnosis of Trisomy 18, or Edwards Syndrome. This blog has kinda turned into a little journal of sorts of our dark journey down this rather uncommon road. I stay busy cooking, cleaning, gardening, and raising the plants I killed back to life, and homeschooling. I blog when get the chance. :) We are always happy to have visitors, so please stop by anytime! Although, if you do give us a call first, we'll make sure to have some fresh cookies and sweet tea available when you arrive!

2 responses »

  1. Oh, no problem! When you make it with the cream (I had to use milk at the cabin) and the fennel seed – I didn’t bring that with me either – it’ll taste even better! 🙂 Let me know how it turns out! 🙂

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