There’s something incredibly comforting about a bowl of creamy tortellini with tomatoes. It’s the kind of dish that feels like a warm hug after a long day. The pillowy tortellini, with their soft and chewy texture, swimming in a rich, creamy sauce that’s studded with sweet, juicy tomatoes – it’s pure bliss. And the best part? It’s ridiculously easy to make. Perfect for those busy weeknights when you need something quick but don’t want to compromise on flavor. This is one of those dishes that looks and tastes like it took way more effort than it actually did, which is always a win in my book. I first made this recipe on a whim, trying to use up ingredients I already had in my pantry and fridge. Little did I know it would quickly become a family favorite! The combination of fresh tomatoes with the indulgent cream sauce is just heavenly, and the tortellini soaks up all those flavors beautifully. It’s also a one-pan meal, which means fewer dishes – another huge plus!
Why You’ll Love This Recipe:
It’s easy to make, requiring just a handful of ingredients and minimal prep time. This is one of those recipes that you can throw together in less than 30 minutes, making it perfect for busy weeknights or when you need to whip up something fast. The tortellini are cooked right in the creamy tomato sauce, so everything comes together in one pan. Not only does that save time, but it also means the pasta absorbs all those amazing flavors. The flavors in this dish are incredible – the creaminess of the sauce, the brightness of the tomatoes, and the savory, cheesy goodness of the tortellini. Each bite is a little burst of happiness. It’s super customizable. You can add in spinach, mushrooms, or even grilled chicken to make it heartier, but it’s also perfect just the way it is. And the best part? Everyone loves it – kids, adults, picky eaters – it’s a crowd-pleaser.
Total Time: 25 minutes
Servings: 4
Calories per serving: 450
Protein: 15g, Carbs: 35g, Fat: 20g
Ingredients:
- 2 cups cheese tortellini, fresh or frozen
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)
- Salt and pepper to taste
- 2 cups fresh spinach (optional)
Instructions:
- Cook the tortellini: Start by cooking the tortellini according to the package instructions. Fresh tortellini usually takes just a few minutes to cook, while frozen might need a little longer. Be sure to salt the water generously. Once the tortellini is cooked, drain it and set aside.
- Sauté the aromatics: In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute, just until fragrant.
- Cook the tomatoes: Add the halved cherry tomatoes to the pan and cook for 3-4 minutes, stirring occasionally, until they start to soften and release their juices. If you like a little extra depth of flavor, you can let them blister slightly by not stirring too often.
- Make the creamy sauce: Pour the heavy cream into the pan with the tomatoes and bring to a gentle simmer. Stir in the grated Parmesan cheese and dried basil (or fresh if you’re using that), letting the cheese melt into the sauce. Taste and season with salt and pepper.
- Add the tortellini: Once the sauce is smooth and creamy, add the cooked tortellini into the pan, stirring gently to coat the pasta in the sauce. Let it simmer for another 2-3 minutes, allowing the tortellini to soak up some of the creamy goodness.
- Optional step – add spinach: If you’re adding spinach, stir it in now and cook just until it wilts, about 1 minute. This adds a nice pop of color and an extra dose of veggies to the dish.
How to Serve:
- Serve this creamy tortellini with a side of garlic bread to soak up every last bit of that delicious sauce.
- It’s also fantastic with a simple side salad of mixed greens tossed in a light vinaigrette.
- You can sprinkle extra Parmesan on top for a finishing touch of cheesy goodness, or add a few fresh basil leaves for a pop of color and flavor.
Additional Tips:
- Don’t overcook the tortellini: Since tortellini cooks quickly, keep a close eye on it to ensure it stays al dente. Overcooked tortellini can become mushy, and you want it to have a nice bite.
- Blister the tomatoes: For a richer, deeper flavor, let the tomatoes cook a little longer without stirring so they blister and caramelize slightly. It adds a lovely sweetness to the dish.
- Fresh vs. dried basil: If you have fresh basil on hand, use it! Fresh basil adds a bright, herbal flavor that complements the creamy sauce perfectly. If you only have dried, that works too, but fresh is always best when possible.
- Make it gluten-free: Swap out regular tortellini for a gluten-free variety if needed. Many stores carry gluten-free cheese-filled pasta now, so you can still enjoy this creamy goodness even with dietary restrictions.
- Add protein: To make this a heartier meal, you can add cooked chicken, shrimp, or even crispy turkey bacon. Just stir it into the sauce with the tortellini for an extra layer of flavor and texture.
Recipe Variations:
- Vegetarian Option: Keep it as is, or add more veggies like mushrooms, zucchini, or roasted red peppers for a hearty vegetarian meal.
- Gluten-Free: Use gluten-free tortellini or another gluten-free pasta variety to make this dish suitable for gluten-intolerant eaters.
- Spicy Kick: If you love a little heat, sprinkle in some red pepper flakes when adding the garlic to the pan. It will give the creamy sauce a subtle spicy kick without overpowering the flavors.
- Herb Variations: While basil is classic, you could switch things up by using fresh thyme or rosemary for a different flavor profile. Both would add a wonderful earthy depth to the sauce.
Serving Suggestions:
- Side Dishes: A crisp, refreshing salad like an arugula salad with lemon vinaigrette pairs beautifully with this rich dish. You could also serve it alongside roasted vegetables like asparagus or broccoli.
- For kids: If your little ones aren’t into salads, serve this creamy tortellini with some soft dinner rolls or breadsticks to make it a family-friendly meal that everyone will love.
Freezing and Storage:
- Storing leftovers: If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. The tortellini will continue to soak up the sauce as it sits, so you may need to add a splash of cream or broth when reheating to loosen it up.
- Freezing: While cream-based sauces don’t always freeze well, you can freeze this dish if needed. Let the tortellini cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. When reheating, thaw in the fridge overnight, then warm gently on the stovetop with a little extra cream to bring back the sauce’s creaminess.
Special Equipment:
- Large skillet or sauté pan: You’ll need a big enough pan to cook the sauce and toss the tortellini together.
- Grater: For fresh Parmesan cheese – trust me, freshly grated cheese makes all the difference here.
FAQ:
- Can I use store-bought tortellini? Yes! Fresh or frozen store-bought tortellini works perfectly for this recipe. It’s all about convenience here.
- Can I substitute half-and-half for heavy cream? You can, but the sauce won’t be quite as rich or thick. If you’re looking to lighten things up a bit, half-and-half is a good option.
- What if I don’t have cherry tomatoes? Any small, ripe tomatoes will work. You can also use canned diced tomatoes in a pinch, but fresh gives the best flavor.
- Can I make this dish ahead of time? Yes, you can prep the sauce ahead and store it in the fridge for up to 2 days. Reheat gently on the stovetop before adding the cooked tortellini.
- What can I use instead of Parmesan cheese? Grana Padano or Pecorino Romano are good substitutes. They have similar flavors and textures.
Conclusion: I can’t wait to see how your creamy tortellini with tomatoes turns out! This dish has become such a favorite in my home, and I hope it becomes one in yours too. Don’t forget to snap a photo and tag me on Instagram—I love seeing your delicious creations! Happy cooking!
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Creamy Tortellini with Tomatoes
- Total Time: 20 minutes
Description
The first time I made this Creamy Tortellini with Tomatoes, my family couldn’t get enough of it. The rich, creamy sauce paired with the tender cheese-filled tortellini and the freshness of ripe tomatoes made it an instant favorite. What I love about this dish is how simple it is to prepare, yet it feels like an indulgent restaurant-quality meal. Plus, it’s perfect for busy weeknights when you need something quick but comforting.
Ingredients
- 1 package (9 oz) cheese tortellini (fresh or frozen)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions (usually about 3-5 minutes for fresh tortellini, 7-9 minutes for frozen). Drain and set aside. - Sauté the Garlic and Tomatoes:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the halved cherry tomatoes and cook for 2-3 minutes, until they begin to soften and release their juices. - Make the Creamy Sauce:
Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and red pepper flakes (if using). Season with salt and pepper to taste. Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly. - Combine the Tortellini:
Add the cooked tortellini to the skillet with the sauce. Toss to coat the tortellini evenly with the creamy tomato sauce. Cook for another 2 minutes to allow the flavors to meld together. - Serve:
Remove the skillet from the heat and garnish with fresh basil leaves. Serve immediately and enjoy the creamy, cheesy goodness!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4
- Calories: 450
