One-Pot Creamy Tomato Tortellini
This One-Pot Creamy Tomato Tortellini is a quick, comforting meal with tender tortellini in a luscious, creamy tomato sauce—perfect for busy weeknights!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 14 oz diced tomatoes canned, undrained
- 4 cups vegetable broth
- 2 cups cheese tortellini
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent and soft, about 3-4 minutes. Stir in the minced garlic and sauté for another 30 seconds until fragrant, being careful not to burn it.
- Pour in the can of diced tomatoes, including the juice. Follow with 4 cups of vegetable broth. Stir everything together and bring the mixture to a gentle boil.
- Add the cheese tortellini directly to the boiling tomato broth. Let them cook uncovered for about 5-7 minutes, stirring occasionally to prevent sticking.
- Once the tortellini is tender and cooked through, reduce the heat to low. Slowly stir in 1 cup of heavy cream until the sauce is smooth and creamy. Add 1 teaspoon each of dried basil and oregano. Season with salt and pepper to taste. Stir and let simmer for another 2-3 minutes.
- Turn off the heat and sprinkle fresh basil leaves on top for garnish. Serve hot, ideally with a green salad or crusty bread.
Equipment
- Large Pot
Notes
- Make sure to sauté onions and garlic first to build a flavorful base.
- Do not add tortellini before the broth boils to ensure even cooking.
- Use heavy cream for the best rich and velvety sauce texture.
- Add cooked protein or vegetables to customize and boost nutrition.
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.