Ingredients:

• 1 tablespoon olive oil

• 12 ounces Andouille sausage sliced into bite size pieces

• 1 small onion diced

• 14.5 ounces canned petite diced tomatoes

• 8 ounces chicken broth

• ½ teaspoon garlic powder

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• 10 ounces refrigerated cheese tortellini

• ½ cup heavy cream

• ½ cup sharp cheddar cheese shredded

Preparation:

1. In a sauté pan over medium heat, add olive oil. When hot, add sliced andouille sausage and onions and cook until sausage is browned on both sides, about 5 minutes.

2. Add diced tomatoes, chicken broth, garlic powder, salt, pepper, and tortellini. Stir to combine. Bring to a simmer, cover, and reduce to medium-low heat. Cook until pasta is al dente (check your pasta package's cooking directions for exact times). Most of the liquid should be absorbed in this step.

3. Remove lid and add heavy cream. Stir and cook until warmed through, about a minute.

4. Remove from heat. Add cheddar cheese, stir, and allow to rest for 5 minutes. Sauce will continue to thicken as it rests.