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Creamy Tomato Tortellini

Creamy Tomato Tortellini

Melena
This Creamy Tomato Tortellini is rich, cozy comfort food ready in just 30 minutes! Tender cheese-filled tortellini coated in a velvety tomato cream sauce with garlic, Parmesan, and Italian herbs — an easy, restaurant-quality meal you’ll crave again and again.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes

Ingredients
  

  • For the Sauce Base:
  • 2 tablespoons olive oil or butter
  • 3 cloves garlic minced
  • 1 14 oz / 400 g can crushed or diced tomatoes
  • 1 teaspoon Italian seasoning
  • Salt & black pepper to taste
  • For the Creamy Finish:
  • 1 cup 240 ml heavy cream (or half-and-half)
  • ¾ cup 75 g grated Parmesan cheese
  • 1 tablespoon tomato paste optional, for deeper flavor
  • 1 teaspoon sugar optional, to balance acidity
  • For the Pasta:
  • 1 lb 450 g cheese tortellini — fresh or frozen
  • Optional Add-Ins:
  • 2 cups fresh spinach or chopped kale
  • ½ teaspoon crushed red pepper flakes
  • 1 cup cooked chicken or shrimp
  • Fresh basil or parsley for garnish

Instructions
 

  • Cook the Tortellini:
  • Bring a large pot of salted water to a boil. Cook tortellini according to package directions until tender. Drain and set aside, reserving ½ cup of the pasta water.
  • Build the Base:
  • In a large skillet or saucepan, heat olive oil or butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  • Add the Tomatoes:
  • Pour in the crushed or diced tomatoes. Add Italian seasoning, salt, and pepper. Stir and let simmer for about 10 minutes, allowing the sauce to thicken and deepen in flavor.
  • Make It Creamy:
  • Reduce the heat to low. Stir in heavy cream, tomato paste (if using), and sugar. Mix until the sauce turns smooth and creamy.
  • Add Cheese & Combine:
  • Stir in Parmesan cheese until melted. Add the cooked tortellini and toss gently to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
  • Finish & Serve:
  • Stir in spinach or other add-ins if desired. Let sit for 2–3 minutes until everything is warmed through. Garnish with fresh basil, parsley, or extra Parmesan before serving.

Notes

 
  • Fresh tortellini cooks faster and absorbs more flavor.
  • Grate your own Parmesan for the creamiest texture.
  • Add a pinch of red pepper flakes for a spicy twist.
  • To make it lighter, use half-and-half or Greek yogurt instead of heavy cream.
  • Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream.