This 20-minute weeknight dinner is sneaky in the best way: packed with veggies, protein, and toddler-approved. I used gluten-free cheese tortellini, my go-to caprese chicken sausage from Blinkski’s, a full cup of shredded carrots (they disappear in the sauce), and Sauz marinara — with just a splash of cream to bring it all together.
It’s comforting, satisfying, and surprisingly high in fiber and protein. No toddler tantrums over “green things,” and it’s easy to double for leftovers or lunchboxes.
Ingredients (Serves 2–3):
- 1 package gluten-free cheese tortellini
- 4–5 links Blinkski’s caprese chicken sausage, sliced
- 1 cup shredded carrots
- 1 cup Sauz marinara
- 1–2 cups spinach (optional)
- Olive oil for sautéing
- 1–2 tbsp milk or cream (just a splash to finish)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
- Optional toppings: grated parmesan, fresh basil
Directions:
- Boil tortellini: Cook according to package instructions. If using spinach, throw it in the pot during the last minute of boiling. Drain and set aside.
- Sauté sausage: In a large skillet over medium heat, sauté sliced sausage in a drizzle of olive oil until browned.
- Add carrots: Stir in 1 cup shredded carrots and sauté 2–3 more minutes until softened.
- Season: Add garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Add sauce & cream: Pour in 1 cup of Sauz marinara and a splash of milk or cream. Stir to combine and heat through.
- Finish: Add cooked tortellini (and spinach, if using) to the skillet. Toss gently to coat everything in sauce.
- Serve: Top with parmesan and fresh basil if you’d like.
Why I Love It:
This recipe is fast, filling, and gets bonus points for sneaky fiber. The shredded carrots melt right in, and picky eaters won’t even notice them. I’ve even thrown in finely chopped yellow squash when I have extra.
Macros (Estimate per serving):
Calories: ~425 | Protein: ~32g | Fiber: 6g | Carbs: 38g | Fat: 18g
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