This dish combines the hearty texture of stuffed tortellini with the smoothness of a creamy tomato sauce, resulting in a restaurant-quality meal with minimal effort. It’s a one-pan wonder that’s packed with flavor, incredibly easy to make, and endlessly comforting. Whether you serve it on its own or with a simple side salad and bread, Creamy Tomato Tortellini is guaranteed to please kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cheese tortellini (fresh or refrigerated)
Olive oil or butter
Garlic, minced
Onion, finely chopped
Crushed tomatoes or tomato sauce
Heavy cream or half-and-half
Parmesan cheese, grated
Italian seasoning
Salt
Black pepper
Red pepper flakes (optional, for heat)
Fresh basil or parsley (for garnish)
Directions
Cook tortellini according to package instructions. Drain and set aside.
In a large skillet, heat olive oil or butter over medium heat. Sauté chopped onion for 2–3 minutes until softened. Add garlic and cook for another 30 seconds.
Pour in the crushed tomatoes or tomato sauce. Stir in Italian seasoning, salt, pepper, and red pepper flakes if using. Let simmer for 5 minutes.
Lower the heat and stir in the heavy cream. Simmer gently for 3–4 minutes, allowing the sauce to thicken slightly.
Add the cooked tortellini to the skillet, tossing to coat evenly in the sauce.
Stir in Parmesan cheese and cook for another 1–2 minutes until everything is heated through and creamy.
Garnish with fresh basil or parsley before serving.
Protein add-in: Add cooked chicken, sausage, or shrimp to make it more filling.
Spinach boost: Stir in fresh baby spinach at the end for extra greens.
Spicy twist: Use spicy Italian sausage or extra red pepper flakes for more heat.
Vegan version: Use plant-based tortellini, dairy-free cream, and vegan Parmesan.
Different tortellini: Try spinach and ricotta tortellini or mushroom-stuffed varieties for flavor variations.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce. Avoid boiling the pasta again to prevent overcooking. Freezing is not recommended, as the creamy sauce may separate upon thawing.
FAQs
Can I use frozen tortellini?
Yes, frozen tortellini works well—just follow the package instructions for cooking before adding it to the sauce.
What’s the best tomato base to use?
Crushed tomatoes or high-quality tomato sauce both work. Crushed tomatoes provide a chunkier texture, while sauce gives a smoother finish.
Can I make this dish ahead of time?
Yes, but it’s best enjoyed fresh. If making ahead, store the sauce and tortellini separately and combine when reheating.
How do I make the sauce thicker?
Let the sauce simmer a few extra minutes before adding the tortellini. You can also stir in a bit more Parmesan.
Is this dish vegetarian?
Yes, as long as your cheese tortellini and Parmesan do not contain animal rennet.
Can I add vegetables?
Absolutely. Mushrooms, bell peppers, spinach, or zucchini make great additions to the sauce.
Can I make this without cream?
You can substitute with half-and-half or whole milk, but the sauce will be less rich. Add a bit of cream cheese for added richness if needed.
What sides go well with this dish?
Serve with garlic bread, a simple green salad, or roasted vegetables for a complete meal.
How can I make this dish more flavorful?
Sauté the garlic and onions until deeply golden, and use freshly grated Parmesan and fresh herbs to boost flavor.
Is this recipe good for meal prep?
It can be, but the texture of tortellini is best when fresh. If prepping, store sauce and pasta separately and combine just before eating.
Conclusion
Creamy Tomato Tortellini is a cozy, satisfying dish that brings together the richness of tomato cream sauce with tender, cheesy pasta. It’s simple to make, versatile, and always a crowd-pleaser. Whether you’re feeding a family or preparing a comforting dinner for one, this dish delivers bold flavor with minimal effort.
Creamy Tomato Tortellini is a rich and cozy pasta dish made with cheese-filled tortellini tossed in a velvety tomato cream sauce. Ready in under 30 minutes, it’s a satisfying and easy meal perfect for busy weeknights.
Author:Catherine
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
1 package (about 18 oz) cheese tortellini (fresh or refrigerated)
1 tablespoon olive oil or butter
2 cloves garlic, minced
1 small onion, finely chopped
1 can (14–15 oz) crushed tomatoes or tomato sauce
3/4 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
Fresh basil or parsley, for garnish
Instructions
Cook the tortellini according to package instructions. Drain and set aside.
In a large skillet, heat olive oil or butter over medium heat. Add chopped onion and sauté for 2–3 minutes until softened. Add garlic and cook for another 30 seconds.
Pour in crushed tomatoes or tomato sauce. Stir in Italian seasoning, salt, pepper, and optional red pepper flakes. Simmer for 5 minutes.
Lower the heat and stir in heavy cream. Simmer gently for 3–4 minutes until the sauce slightly thickens.
Add the cooked tortellini to the skillet and toss to coat evenly in the sauce.
Stir in grated Parmesan cheese and cook for 1–2 more minutes until everything is heated through and creamy.
Garnish with fresh basil or parsley before serving.
Notes
Use half-and-half or whole milk for a lighter sauce, though it will be less rich.Frozen tortellini can be used—just follow the cooking instructions on the package.To make it vegetarian, ensure your tortellini and Parmesan are free of animal rennet.Add spinach or mushrooms for extra vegetables and nutrition.Store leftovers for up to 3 days and reheat with a splash of milk or cream.
