This creamy tomato tortellini is a warm hug in a bowl! With tender pasta filled with cheese and a rich, tomato-based sauce, it’s quick to make and oh-so-satisfying.
You can whip this up in under 30 minutes—perfect for busy nights when you just want something delicious. I like to top it with fresh basil to make it extra special! 😊
Key Ingredients & Substitutions
Tortellini: Cheese tortellini is the star here, giving that delightful bite. If you’re looking for a lighter option, you can use spinach or mushroom tortellini. Remember, fresh cooks quicker than frozen!
Olive Oil: This adds richness and flavor. If you don’t have it, butter also works great for sautéing the onions and garlic.
Onion: A small onion provides sweetness. Shallots could be a nice substitute, or even leeks for a milder flavor.
Garlic: Fresh garlic delivers the best flavor, but it’s okay to use garlic powder in a pinch—just 1/4 teaspoon will do.
Diced Tomatoes: The canned variety is convenient, but fresh tomatoes work beautifully too! Just peel them for a smoother sauce.
Heavy Cream: This makes the sauce creamy. If you want a lighter version, half-and-half can be used, but it won’t be as rich.
Herbs: I love fresh basil! If you can’t find it, dried herbs are handy, though the flavor will be a bit different.
How Do You Get the Creamy Sauce Just Right?
Creating that perfect creamy sauce is where the magic happens. It’s all about mixing the ingredients at the right temperature and consistency.
- After sautéing the onions and garlic, add the diced tomatoes and let them simmer. This helps to break them down and blend flavors.
- When adding the heavy cream, lower the heat to avoid boiling. You want it warm, not bubbling!
- If the sauce thickens too much, simply add a little pasta water or more cream to soften it. It’ll make it silky smooth.
- Lastly, mixing in the Parmesan at the end ensures it melts perfectly into the sauce. Stir until smooth before serving.
With these tips, your creamy tomato tortellini will be a hit every time! Enjoy your cooking! 😊
How to Make Creamy Tomato Tortellini
Ingredients You’ll Need:
- 1 package (about 9-10 oz) cheese tortellini, fresh or frozen
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes (or 1 1/2 cups fresh tomatoes, chopped)
- 3/4 cup heavy cream
- 1/2 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus more for garnish
- Fresh basil, thinly sliced, for garnish
How Much Time Will You Need?
This delicious creamy tomato tortellini can be prepared in about 30 minutes. You’ll spend about 10 minutes cooking the tortellini and preparing the sauce, then it only takes a few minutes to toss everything together. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by boiling water in a large pot. Once it’s bubbling, add the cheese tortellini and cook according to the package instructions until they are al dente. When they’re done, drain them in a colander and set aside.
2. Prepare the Sauce:
In a large skillet, pour in the olive oil and heat it over medium heat. Add the finely chopped onion and sauté until it turns translucent, which should take about 3-4 minutes. This helps to build that lovely flavor base.
3. Add Garlic and Tomatoes:
Now, add the minced garlic to the skillet and cook for another 30 seconds, just until it’s fragrant. Then, stir in the diced tomatoes along with their juices, letting everything simmer for about 5 minutes. This will help the tomatoes break down and the sauce to thicken slightly.
4. Create the Creamy Mixture:
Lower the heat, then stir in the heavy cream, dried basil, and oregano. Let it all simmer for another 2-3 minutes, allowing the flavors to meld beautifully.
5. Combine with Tortellini:
Add the cooked tortellini to the sauce, tossing gently to coat every piece. If the sauce is too thick for your liking, feel free to add a splash of the pasta cooking water or a little more cream to achieve your desired consistency.
6. Finish with Parmesan:
Stir in the grated Parmesan cheese until it’s melted and incorporated into the sauce. Taste and adjust seasoning with salt and pepper as needed.
7. Serve It Up:
Your creamy tomato tortellini is ready to enjoy! Serve it immediately, garnished with slivers of fresh basil and a sprinkle of extra Parmesan cheese on top for that beautiful touch.
Enjoy your comforting bowl of creamy tomato tortellini! It’s warm, hearty, and sure to become a favorite! 🍽️
Can I Use Frozen Tortellini for This Recipe?
Absolutely! Frozen tortellini can be used without any issues. Just cook them according to the package instructions. You may need to adjust the cooking time slightly, but they typically cook in the same way as fresh tortellini.
What If I Don’t Have Heavy Cream?
If you don’t have heavy cream, you can substitute it with half-and-half or whole milk. For a dairy-free option, try using coconut cream or unsweetened almond milk, keeping in mind that the flavor may change a bit.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or cream if the sauce seems too thick.
Can I Add Vegetables to This Dish?
Definitely! Feel free to add in veggies like spinach, bell peppers, or mushrooms. Sauté them along with the onions for extra flavor before adding the garlic and tomatoes!
