20-Minute Creamy Tomato Tortellini
This 20-Minute Creamy Tomato Tortellini is quick, comforting, and packed with rich flavors. Perfect for busy nights when you want creamy, cheesy pasta fast!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 small onion diced finely
- 2 cloves garlic minced
- 14 ounce canned diced tomatoes with juices
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 2 cups fresh cheese tortellini
- 1/2 cup Parmesan cheese grated
- salt and pepper to taste
- fresh basil leaves for garnish
Instructions
- Heat 1 tablespoon of olive oil in your large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent—about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Pour in the entire 14-ounce can of diced tomatoes with their juices. Stir in 1 teaspoon each of dried basil and Italian seasoning. Let the mixture simmer for 5 minutes, allowing the flavors to meld and the sauce to slightly reduce.
- Lower the heat and gently pour in 1 cup of heavy cream, stirring to combine. Add 2 cups of fresh cheese tortellini directly into the sauce. Cover the pan and let it cook for about 5-7 minutes, stirring occasionally to prevent sticking, until the tortellini are tender and cooked through.
- Once the tortellini are cooked, stir in 1/2 cup of grated Parmesan cheese until melted and well incorporated, giving the sauce extra creaminess and depth. Taste and season with salt and pepper to your preference.
- Serve the tortellini hot, garnished with fresh basil leaves for a burst of color and herbal brightness. Pair it with a simple green salad or crusty bread for a complete meal.
Equipment
- Large skillet or sauté pan
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Knife and cutting board
- Grater
- Colander or slotted spoon
Notes
- You can substitute dried tortellini but increase cooking time accordingly.
- Try adding seasonal vegetables like peas, asparagus, or spinach for variety.
- Freeze leftovers for up to 2 months; reheat gently with a splash of cream or milk.