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Sep 01

Pumpkin Alfredo Tortellini Skillet

Pumpkin Alfredo Tortellini Skillet

Oh. My. Goodness. This one-pot Pumpkin Alfredo Tortellini Skillet with spicy sausage is so creamy, dreamy, savory and decadent, you are never going to believe that it’s lightened up. The pumpkin with sage and marjoram tastes like Fall and it pairs perfectly with the smooth, cheesy flavor of the alfredo, the rustic, spiciness of the sausage and the hearty, cheese-filled tortellini pasta. I also tossed in some fresh spinach leaves to bulk it up a little (even a decadent dish can use a vegetable) and it rounded out the dish perfectly.

Pumpkin Alfredo Tortellini Skillet

This Pumpkin Alfredo Tortellini Skillet comes together simply and quickly, making it a great weeknight meal. The best part is that everything cooks right in the same skillet – less dishes! I love one-pot meals. Not only is this a great weeknight meal to serve yourself or your family, but it’s also a great, crowd-pleasing dish for company because it looks beautiful and complicated even though it’s deceptively easy. It’s also only 332 calories or 10 Weight Watchers SmartPoints per serving on myWW Green, Blue or Purple, so although it tastes sinful, it’s not! Serve it up with a side salad and you have a perfect meal. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Looking for more lightened up pasta dishes? Try my Sausage Tortellini Skillet, Cheesy Chicken Veggie Pasta Skillet, Chicken Cordon Blue Pasta Bake, Tomato Soup Mac & Cheese, Creamy Pasta with Sausage and Mustard Seeds, Spicy Sausage PastaSpaghetti Pie, Pumpkin Mac & Cheese, Spicy Sausage and Eggplant Pasta Bake, Cheesy Taco Pasta and more in the pasta section of my recipe index!

Pumpkin Alfredo Tortellini Skillet
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5 from 1 vote
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Pumpkin Alfredo Tortellini Skillet

This one-pot Pumpkin Alfredo Tortellini Skillet with spicy sausage is so creamy, savory and decadent, you're never going to believe that it’s lightened up!


  • 1 lb uncooked hot Italian turkey or poultry sausage, casings removed if present
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup canned pumpkin puree
  • 1 cup low sodium fat free chicken broth
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon rubbed sage
  • A pinch of cayenne
  • 15 oz jar light alfredo sauce, I highly recommend the Classico light alfredo sauce
  • 20 oz refrigerated cheese tortellini
  • 5 oz baby spinach leaves, roughly chopped


  • Place the sausage in a large skillet or saute pan over medium heat and cook for a few minutes, breaking apart with a wooden spoon until it starts to brown a bit. Once the meat starts to break apart, add the onion and garlic and stir together. Continue to cook while breaking up meat and stirring regularly until sausage is cooked through and onions are softened.
  • Add the pumpkin puree and the chicken broth and stir together until the pumpkin and broth and well combined. Add the pepper, salt, marjoram, sage, cayenne and alfredo sauce and stir until the pumpkin and alfredo are well combined. 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 for 8 minutes until tortellini is cooked. Remove the lid and stir in the chopped spinach until the spinach is wilted and all ingredients are well combined.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
332 calories, 40 g carbs, 3 g sugars, 10 g fat, 5 g saturated fat, 20 g protein, 3 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 generous cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 10 SmartPoints/ Blue: 10 SmartPoints/ Purple: 10 SmartPoints
Weight Watchers Points Plus:
9 per (1 generous cup) serving (P+ calculated using the recipe builder on weightwatchers.com)

50 comments on “Pumpkin Alfredo Tortellini Skillet”

  1. this sounds and looks delish!! i love everything pumpkin and can’t wait for fall and i can’t wait to make this! sounds so easy too!

    • I can’t wait either! I know it’s not Fall yet but at least I waited until September, right? Haha. I hope you love it!

  2. Any suggestions on how to make this without sausage? This sounds amazing but I don’t like a lot of meat and especially sausage.

    • Well you could definitely just make the recipe without sausage if you’d like or you could replace it with mushrooms or another vegetable since you’re not a meat eater. Hope you like it!

  3. This sounds delicious! Question: I live alone and will probably halve this recipe, and refrigerate the leftovers, but how can I save leftover pumpkin? I’ll be using less than half a can. Have you ever frozen pumpkin puree and thawed it for use in another dish later?

    • You can definitely freeze pumpkin puree! It should be fine for several months and you can easily thaw it out to use in another dish. Hope you love it 🙂

  4. I wonder if doubling would work- then its lunch for me for a while- I wouldn’t eat as much as for dinner- 9 pts for lunch is a lot for me- but this sounds wonderful!

    • It already makes 8 full-size servings, so if you want to eat smaller portions it would make even more…are you sure you want to double it? I think you’d need a really big pan 🙂

    • I know this comment is old but I’ve been making this for several years now and always double (we’re a family of 10). Works wonderfully and so yummy. I use sweet Italian turkey sausage instead and it is SO good. 

  5. Had this for dinner last night and it was AMAZING. My boyfriend absolutely loved it and told me he would really like to have it again soon. Thank you!

  6. This was delicious! I used frozen tortellini and sweet Italian turkey sausage and it worked perfectly. I also added spiralized golden zucchini, which bulked it up even more.

    • Yum, sounds like a good addition! Glad to hear the frozen tortellini worked out as well. Thanks for posting, I’m glad you loved it!

  7. This was amazing – absolutely in my top 5 recipes from your website. Bravo!

  8. This was soooooo delicious! My husband and 2 yr old (and me) devoured it. Thank you for another wonderful recipe!

  9. Just made this today and it was AMAZING!! My boyfriend loved it too. Definitely a great fall recipe for when it starts cooling off and it wasn’t too pumpkin-y. Just the right amount! Saving this in my favorites!

  10. Just made this for dinner and it was great! I had to split it into portions for leftovers so I don’t keep eating it. Boyfriend liked it too! I will make this again for sure!!

    • Great idea on the pre-portioning, haha. I’m glad to hear it was a hit with you both! Thanks so much for commenting 🙂

  11. Wow! This was like something I would get at a fancy restaurant. So easy to make. The only thing I did differently was use 1/2 tsp of poultry seasoning bc I didn’t have marjoram or sage. Great recipe!

  12. Oh my gosh, seriously? This was FANTASTIC! Such an easy recipe and so full of flavor. Definitely making it a staple dinner for our house.

  13. This is going on my list for next week. I’m even more excited reading other people’s comments! Thanks Emily, you do great work!

  14. Made this last night – SO good. Not to pumpkin-y which I was nervous about so I was thrilled with this! It’s only 9am and I can’t wait for my lunch leftovers today!!

  15. Make this last night for my family and my teenagers were going yuck pumpkin, but after they ate it they raved about it!!!! Will be making this again very soon, delicious!!!! 🙂 Thanks again Emily for all your great recipes 😉

  16. This is incredible! I made it tonight with sweet Italian turkey sausage and it was a huge hit. Very easy to make! Thanks for a great recipe.

  17. Made this last night it is absolutely delicious!!!

  18. I made this last evening for dinner. Not only did it come together super quick, it was FABULOUS. My husband, who hates this time of year because I put pumpkin in everything, went back for seconds. I did have a difficult time finding spicy poultry Italian sausage so I ended up getting sweet instead and added red pepper, hot sauce and went a little heavier on the cayenne. The heat mixed with the cream of the alfredo and sweet of the pumpkin…so, so good. Thank you Emily!

    • Yay, I’m so happy to hear you both loved it! I think this recipe has just enough pumpkin for the pumpkin lovers but it’s mild enough to convert the haters ;). Thanks for your comment!

  19. Delish! Husband doesn’t like pumpkin, so I made it a night he was at work late. For people who say they don’t like pumpkin, try it anyways! It was so good & the flavors are so well put together you wont notice its pumpkin.

    • I’m so happy you liked it! I agree, the pumpkin flavor is mild, perfect for those on the fence about pumpkin 🙂

  20. As I write this, my boyfriend is going back for seconds. 20 minutes ago, he was shaking his head saying he wouldn’t eat it because of the pumpkin. Although I date the pickiest eater, he has eaten and loved everything Ive made from this site. This was sooooooo delicious! I am once again so impressed!

  21. This was SO good! I made it with mushrooms instead of sausage, as you suggested in one of the comments above, and I found they gave it a lovely earthy flavor that really complimented the dish. And so easy! Will definitely be making this again!

  22. Made this for lunch and it was absolutely delish!! Above and beyond what I expected, and a wonderful comfort food. Very filling. I did drain the sausage grease before adding the chicken broth and pureed pumpkin. Thank you for the amazing recipe!! 🙂

  23. Made this for dinner last night and we loved it. Had the leftovers today. Easy to make and comes together pretty quick!!! For those who are hesitant about the pumpkin flavor—it’s not overwhelming at all!

  24. I made this last week with two subs – butternut squash for pumpkin, and baby kale for spinach – it was all my local store had! I think the dish came across in the same manner though! OMG it was incredible. My husband took a bite and said “This is the best thing I’ve ever eaten.” SO amazingly delicious!! Great job!! 🙂

  25. Do you think this recipe would freeze well? I LOVE this recipe so much and I have some extra sausage in the fridge that needs to be used but I already have enough meals planned out for my week so I want to make it and freeze it – any recommendations?

    • I almost never freeze leftovers, so this is my most dreaded (and frequent) question, haha. I have never frozen this, so I’m honestly not sure, but if you try it please report back!

  26. Emily, you are a culinary genius. I was hesitant to make this, but I LOVE pumpkin so I decided to go ahead and give it a try. My husband thumbed his nose when I told him what was for dinner and ended up loving it even more than I did (which is a LOT). The pumpkin isn’t overwhelming but makes it oh so creamy and it pairs surprisingly well with the sausage. I swear, all of your recipes taste so gluttonous without the guilt! Keep them coming!

  27. Omg this is SO good. My Husband loved it too. My friend who does WW and referred me this site asked me how it was, and I told her that its something I would orderat an italian restaraunt! My entire menu this week is made up of your recipes, and I made a few last week too. Thank you very much for the detail and effort you put into your posts so that people like me can lose weight without chiking down plain chicken breast every night… 🙂

  28. Omg this is insanely good! I’ve made lots of Emily Bites recipes and this is easily top 5! My husband thought it was a bit too spicy and requested mild Italian sausage next time, but I love spicy and thought it was just right! Thank you for this delicious Fall dish!

  29. Oh heavens! This was terrific!! My husband said we will be making this recipe again and again! The pumpkin is a very mild, almost undetectable taste by the time the dish was served. We had 8 oz pkgs of the shelf stable tortellini from Aldi instead of refrigerated tortellini. We used two packages and boiled them separately until al dente. We added the spinach to the meat and sauce to wilt during the last few minutes of the tortellini cooking. Very impressive dish!

  30. Hi Emily:

    Do you have any recipes that has lower protein as I have Chronic Kidney Disease and suppose to have only 3 or 4 proteins gms per meal.

    I am new to your site.

    Thank you for your answer to this question.

  31. Hello! Any tips on subbing a veggie points wise? How many points is the lb of sausage in the recipe? I’m thinking of using a veggie sausage but would like to know what is the points equivalent. Also, if I were to sub for mushrooms or squash, how much should I add in order to still have the same yield of servings (and thus similar points although I know it would be less points but I’m happy still counting it as 10). Thank you!

  32. Unfortunately I am no longer able to locate the light Alfredo sauce in any of the supermarkets near me. So I am going to use regular jar Alfredo sauce and whole wheat pasta not filled with any cheese. 🙁 Hopefully this will help a little on the points.

    Any advice is welcomed. 🙂

  33. This recipe is absolutely delicious … I used chicken sausage And also added an extra cup of broth to cook the tortellini longer … It also freezes well and when it defrosts you would never know that it was frozen , thanks for all the great recipes .5 stars

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