This Creamy Tomato Tortellini recipe is a comforting, satisfying, and incredibly easy meal to make any night of the week. Packed with cheesy tortellini and a rich tomato cream sauce, it’s the kind of dish that feels indulgent while still being simple to prepare.
Why You’ll Love This Recipe
I love how this recipe comes together in just one pan, saving me time on cleanup and effort. The creamy tomato sauce is flavorful but not overpowering, letting the cheese-filled tortellini shine. It’s perfect for busy weeknights, dinner parties, or anytime I want something warm and cozy without spending hours in the kitchen. Plus, it’s totally customizable with whatever I have in the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
20 oz refrigerated cheese tortellini
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 oz) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional for a little heat)
1 cup heavy cream
½ cup grated Parmesan cheese
2 cups fresh spinach (optional)
Fresh basil or extra Parmesan for garnish (optional)
Directions
I start by cooking the tortellini according to the package instructions. Once done, I drain it and set it aside.
In a large skillet, I heat the olive oil over medium heat. I add the minced garlic and sauté it for about 30 seconds until fragrant.
Then I stir in the crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and red pepper flakes. I let it simmer for about 5–7 minutes, allowing the flavors to come together.
I reduce the heat to low and stir in the heavy cream, mixing it until the sauce is smooth and creamy.
I add the Parmesan cheese and stir until it melts into the sauce.
If I’m using spinach, I stir it in and cook for 2–3 minutes until wilted.
I toss in the cooked tortellini, mixing everything gently until the pasta is fully coated in the sauce and heated through.
Finally, I garnish with fresh basil or extra Parmesan before serving.
Servings and timing
This recipe makes 4 generous servings. It takes about 25 minutes from start to finish—10 minutes for prep and 15 minutes to cook. Perfect for when I need something fast and delicious.
Variations
I sometimes switch things up depending on what I have. For a meaty version, I add cooked Italian sausage or shredded rotisserie chicken. If I’m craving more veggies, mushrooms, zucchini, or bell peppers fit in beautifully. Want it extra cheesy? I stir in a handful of mozzarella just before serving for that perfect gooey finish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it on the stovetop over low heat with a splash of milk or cream to loosen the sauce. The microwave works fine too—about 1–2 minutes, stirring halfway through.
FAQs
How do I keep the tortellini from getting mushy?
I make sure not to overcook the tortellini—just until it’s al dente. Once it’s in the sauce, I don’t simmer it too long either.
Can I use frozen tortellini instead of refrigerated?
Yes, I just cook it a few minutes longer according to the package directions before adding it to the sauce.
Is there a way to make this recipe lighter?
I use half-and-half instead of heavy cream or even try a blend of milk and Greek yogurt for a lighter version, though it won’t be quite as rich.
Can I make this ahead of time?
Yes, I make the sauce ahead and store it separately. When it’s time to serve, I just cook the tortellini and mix everything together.
What’s the best way to add protein?
I like adding cooked chicken, ground beef, or even chickpeas for a vegetarian protein boost. They all blend well with the creamy tomato sauce.
Conclusion
This Creamy Tomato Tortellini is one of my go-to meals when I want comfort food that’s quick and easy. It’s rich, flavorful, and totally customizable. Whether I’m feeding family or just treating myself, this dish never disappoints.
