Can I Use Dry Tortellini Instead of Fresh?

Absolutely! While fresh tortellini is ideal for this recipe due to its quicker cook time, dry tortellini works too. Boil it separately before adding it to the sauce, and cook the sauce slightly longer to allow the flavors to meld.

What’s the Best Way to Thin a Thickened Sauce?

If your sauce becomes too thick while cooking, it’s easy to fix. Add small amounts of heavy cream, chicken broth, or even reserved pasta water. Stir continuously until the sauce reaches your preferred texture.

Are There Vegan or Gluten-Free Alternatives?

Yes! For a vegan version, use dairy-free tortellini and swap heavy cream for coconut or cashew cream. Gluten-free tortellini is also widely available and can be used as a direct replacement.

How Do I Make the Sauce Less Acidic?

If the tomatoes make the sauce too tangy, try adding a small pinch of sugar or a splash of cream. Both balance acidity without overpowering the tomato flavor. You can also stir in a bit of butter for a smoother, richer taste.

Creamy Tortellini with Tomatoes Recipe

Description

This Creamy Tortellini with Tomatoes Recipe combines cheesy tortellini with a rich, velvety tomato-cream sauce for the ultimate comfort food. Perfect for weeknight dinners or cozy family meals, this one-pan recipe is easy to make and full of flavor. With fresh ingredients and a few pro tips, you’ll be serving a dish that tastes like it came straight from a restaurant!

Ingredients

Scale

2 (9-ounce) packages refrigerated cheese tortellini
2 tablespoons butter
2–3 cloves garlic, minced
2 tablespoons tomato paste
1 (14-ounce) can tomato sauce
1 cup heavy cream
¼ teaspoon Italian seasoning
Salt & pepper to taste
Freshly grated parmesan cheese (for serving)
Fresh basil leaves (optional, for garnish)

Instructions

Prepare the Ingredients: Gather all the ingredients and mince the garlic. Grate the parmesan cheese for serving.
Sauté Garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
Make the Sauce: Stir in the tomato paste, tomato sauce, heavy cream, and Italian seasoning. Whisk the mixture until smooth and creamy.
Cook the Tortellini: Add the refrigerated tortellini directly into the skillet. Stir to coat the pasta with the sauce. Cover the skillet and let the tortellini simmer for about 5–7 minutes, stirring occasionally.
Adjust Consistency: If the sauce becomes too thick, add a splash of cream or chicken/vegetable broth to loosen it. Continue cooking until the tortellini is tender and the sauce is clinging to the pasta.
Season to Taste: Add salt and pepper as needed. Be generous to enhance the flavors.
Serve and Garnish: Remove the skillet from heat. Serve the tortellini immediately, topped with freshly grated parmesan cheese and fresh basil leaves if desired.

Notes

For the best flavor, use freshly grated parmesan cheese and high-quality tomato sauce.
To adjust the creaminess, add more heavy cream or broth based on your preference.
This recipe is not freezer-friendly due to the dairy-based sauce, but leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: One-Pan
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 portion (approximately 1/4 of the recipe)
Calories: 450 kcal
Sugar: 6 g
Sodium: 750 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Protein: 12 g

Keywords: Creamy Tortellini with Tomatoes Recipe, cheese tortellini recipe, creamy tomato pasta, one-pan pasta dish, Italian tortellini recipe