Creamy Tortellini with Tomatoes

Creamy Tortellini with Tomatoes is a rich, comforting pasta dish featuring tender cheese-filled tortellini, a luscious creamy tomato sauce, and fresh basil.

This quick and easy meal is perfect for busy weeknights, offering restaurant-quality flavors in under 30 minutes!

Kitchen Equipment Needed

• Large pot (for boiling tortellini)
• Large skillet or saucepan
• Mixing spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Ingredients Overview

• Tortellini: Cheese or spinach-filled tortellini adds a satisfying texture and flavor.
• Tomatoes: Fresh cherry tomatoes or canned diced tomatoes provide a bright, tangy base.
• Cream & Parmesan: Create a smooth, luxurious sauce that coats the pasta beautifully.

Ingredients

For the Pasta

• 1 (20 oz) package refrigerated cheese tortellini
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for spice)
• 1 1/2 cups cherry tomatoes, halved (or 1 can diced tomatoes, drained)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Creamy Sauce

• 1 cup heavy cream (or half-and-half for a lighter option)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/4 cup fresh basil, chopped (plus extra for garnish)

Directions

1. Cook the Tortellini
   • Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, then drain and set aside.
2. Sauté the Garlic & Tomatoes
   • In a large skillet, heat olive oil over medium heat.
   • Add minced garlic and red pepper flakes (if using), sautéing for about 30 seconds until fragrant.
   • Stir in cherry tomatoes, salt, and pepper. Cook for 5 minutes until the tomatoes soften and release their juices.
3. Make the Creamy Sauce
   • Pour in the heavy cream and Parmesan cheese, stirring until the cheese melts.
   • Add Italian seasoning and fresh basil, stirring to combine. Simmer for 2-3 minutes until slightly thickened.
4. Combine the Pasta & Sauce
   • Add the cooked tortellini to the skillet, tossing gently to coat in the creamy tomato sauce.
5. Serve
   • Garnish with extra fresh basil and more Parmesan cheese if desired. Serve hot and enjoy!

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Nutrition (per serving, ~4 servings)

• Calories: ~450
• Fat: ~25g
• Carbohydrates: ~45g
• Protein: ~15g

Expert Tips

• For Extra Protein: Add cooked chicken, shrimp, or Italian sausage.
• Make It Lighter: Swap heavy cream for half-and-half or a mix of cream and chicken broth.
• Enhance the Flavor: Stir in sun-dried tomatoes or a splash of white wine for added depth.

FAQs

Can I use frozen tortellini?
Yes! Cook according to package instructions before adding to the sauce.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.

Can I make this vegetarian?
Yes! Ensure the tortellini is vegetarian-friendly and add extra veggies like spinach or mushrooms.

Storing & Freezing

• Storing: Refrigerate leftovers for up to 3 days.
• Freezing: Not recommended, as the cream sauce may separate upon reheating.

Substitutions & Variations

• Gluten-Free: Use gluten-free tortellini.
• Spicy Kick: Add more red pepper flakes or a dash of hot sauce.
• Extra Veggies: Stir in spinach, mushrooms, or zucchini for added nutrition.

Creamy Tortellini with Tomatoes

Creamy Tortellini with Tomatoes is a rich, comforting pasta dish featuring tender cheese-filled tortellini, a luscious creamy tomato sauce, and fresh basil.

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Equipment

• - Large pot (for boiling tortellini)
• - Large skillet or saucepan
• - Mixing spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Ingredients

  

• #### For the Pasta
• - 1 20 oz package refrigerated cheese tortellini
• - 1 tablespoon olive oil
• - 2 cloves garlic minced
• - 1/2 teaspoon red pepper flakes optional, for spice
• - 1 1/2 cups cherry tomatoes halved (or 1 can diced tomatoes, drained)
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper
• #### For the Creamy Sauce
• - 1 cup heavy cream or half-and-half for a lighter option
• - 1/2 cup grated Parmesan cheese
• - 1 teaspoon Italian seasoning
• - 1/4 cup fresh basil chopped (plus extra for garnish)

Instructions

 

• **Cook the Tortellini**
• - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, then drain and set aside.
• **Sauté the Garlic & Tomatoes**
• - In a large skillet, heat olive oil over medium heat.
• - Add minced garlic and red pepper flakes (if using), sautéing for about 30 seconds until fragrant.
• - Stir in cherry tomatoes, salt, and pepper. Cook for 5 minutes until the tomatoes soften and release their juices.
• **Make the Creamy Sauce**
• - Pour in the heavy cream and Parmesan cheese, stirring until the cheese melts.
• - Add Italian seasoning and fresh basil, stirring to combine. Simmer for 2-3 minutes until slightly thickened.
• **Combine the Pasta & Sauce**
• - Add the cooked tortellini to the skillet, tossing gently to coat in the creamy tomato sauce.
• **Serve**
• - Garnish with extra fresh basil and more Parmesan cheese if desired. Serve hot and enjoy!