Creamy Tomato Tortellini
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
685 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Creamy Tomato Tortellini
Description
This recipe melds refrigerated cheese tortellini with a creamy tomato sauce that begins by sautéing minced garlic in butter, then whisking in tomato paste, canned tomato sauce, heavy cream, and Italian seasoning to form a smooth, flavorful base. The tortellini cooks in the sauce covered, absorbing the flavors and releasing starch that thickens the sauce further.
Adjusting cooking time ensures the pasta is tender but not overcooked. Additional cream or broth can loosen a thick sauce if needed. Finishing with abundant freshly grated parmesan cheese adds a sharp, salty note that complements the creamy tomato flavors.
The dish serves well as a quick weeknight entrée or comfort food. Using refrigerated tortellini allows skipping boiling and directly cooking pasta in the sauce for convenience.
It is advised to avoid lower-fat alternatives to heavy cream as acidity from tomatoes may cause curdling. Nutritional info is provided as an estimate as ingredients can vary.
Ingredients
- 2 (9 ounce) packages cheese tortellini refrigerated
- 2 tablespoons butter
- 2-3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 (14 fluid ounce) tomato sauce canned
- 1 cup heavy cream aka whipping cream
- 1/4 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
- Parmesan Cheese for serving, to taste, freshly grated
Instructions
- Add the butter to a skillet over medium heat. Once it melts, add the garlic and sauté for about a minute, stirring constantly.
- Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir/whisk until it's nice and smooth.
- Stir in the tortellini (no need to boil it first). Reduce the heat to medium-low and cover the pan and cook for 5 minutes.
- If the tortellini is still a little firm, continue cooking it for another few minutes (stoves and pans vary). If needed, increase the heat a bit. If the sauce thickens/reduces too much (the pasta releases starch, thickening the sauce as it cooks), add another splash of cream or a little chicken/veg broth.
- Season with salt & pepper as needed (I'm fairly generous with both).
- Serve immediately with plenty of parmesan cheese grated over top.
Notes
- Use refrigerated cheese tortellini rather than dry pasta for proper cooking in this one-pan method.
- Avoid substituting heavy cream with lower-fat alternatives to prevent sauce curdling due to tomato acidity.
- Nutritional information is approximate and may vary based on ingredient brands and how generously salt and pepper are used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 685 kcal
% Daily Value*
| Calories | 685kcal | 34% |
| Carbohydrates | 64g | 21% |
| Protein | 22g | 44% |
| Fat | 39g | 60% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 1210mg | 50% |
| Potassium | 463mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 1603IU | 32% |
| Vitamin C | 10mg | 11% |
| Calcium | 241mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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