Creamy Tomato Tortellini

Creamy Tomato Tortellini is a fast, flavorful pasta dish that wraps up comfort and convenience in one pot. With tender cheese-filled tortellini swimming in a rich, velvety tomato cream sauce, it’s a satisfying meal I can whip up in under 30 minutes—perfect for a cozy dinner any night of the week.

Why You’ll Love This Recipe

I love this dish because it’s rich, cheesy, and incredibly easy to make. The combination of tangy tomato sauce and creamy texture hits all the right notes. It feels like something I’d get at a restaurant, but it’s made with simple ingredients and ready in no time. Whether I’m cooking for myself or feeding the family, this recipe always earns a spot on my table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated or frozen cheese tortellini

• Olive oil or butter

• Garlic (minced)

• Crushed tomatoes or tomato sauce

• Heavy cream

• Grated Parmesan cheese

• Italian seasoning

• Salt and pepper

• Fresh basil (optional, for garnish)

Directions

1. I bring a pot of salted water to a boil and cook the tortellini according to the package instructions. I drain and set it aside.

2. In a large skillet, I heat olive oil or butter over medium heat and sauté the garlic for about a minute until fragrant.

3. I stir in the crushed tomatoes or tomato sauce and season with Italian seasoning, salt, and pepper.

4. I reduce the heat and pour in the heavy cream, stirring until the sauce is smooth and heated through.

5. I add the cooked tortellini to the sauce and gently toss to coat.

6. I stir in the Parmesan cheese and let everything simmer for another 2–3 minutes until thick and creamy.

7. I garnish with fresh basil and serve hot.

Servings and timing

This recipe makes about 4 servings. It takes just 10 minutes to prep and 15–20 minutes to cook, making it a quick and satisfying 30-minute meal.

Variations

Sometimes I add cooked Italian sausage or grilled chicken for extra protein. I’ve also tossed in spinach, mushrooms, or sun-dried tomatoes for added texture and flavor. For a spicy twist, I sprinkle in some red pepper flakes.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of cream or milk if the sauce has thickened too much.

FAQs

Can I use frozen tortellini?

Yes, I cook it according to the package directions and it works just as well as refrigerated tortellini.

What type of cream works best?

I use heavy cream for the richest texture, but half-and-half or whole milk can be substituted for a lighter version.

Can I make this ahead of time?

I cook the sauce and tortellini separately, then combine just before serving. This keeps the pasta from getting too soft.

Is this dish vegetarian?

Yes, as long as the tortellini doesn’t contain meat and the Parmesan is vegetarian-friendly.

What cheese works best besides Parmesan?

I sometimes mix in mozzarella or even a bit of cream cheese for extra creaminess and stretch.

Conclusion

Creamy Tomato Tortellini is one of my favorite go-to pasta dishes when I want something comforting and quick. It’s rich, flavorful, and endlessly customizable, making it a weeknight winner that always satisfies. Whether I serve it on its own or with a side salad and bread, it’s always a hit.

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