Creamy Tomato Tortellini (One Pan)
This Creamy Tomato Tortellini is SO EASY! One pan, rich sauce, and cheesy tortellini make a perfect comforting meal in under 30 minutes.
Equipment
- Large skillet or sauté pan
- Wooden Spoon or Spatula
- Measuring Spoons
- Grater
- Serving bowls
Ingredients
- 2 packages refrigerated cheese tortellini (9-ounce each)
- 2 tablespoons butter
- 2-3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 can tomato sauce (14 fluid ounce)
- 1 cup heavy cream or whipping cream
- 0.25 teaspoon Italian seasoning
- Salt & pepper to taste
- Freshly grated parmesan cheese for serving, to taste
Instructions
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to let it burn!
- Stir in the tomato paste and cook for an additional minute to deepen the flavor.
- Add the tomato sauce to the skillet, stirring well to combine. Let it simmer for a couple of minutes.
- Pour in the heavy cream and Italian seasoning, stirring until well mixed. Allow the mixture to come to a gentle simmer.
- Add the refrigerated cheese tortellini. Cook according to package instructions, about 3-5 minutes, until tender and heated through.
- Season with salt and pepper to taste. Remove from heat and serve hot, garnished with freshly grated parmesan cheese if desired.
Notes
- Leftovers can be frozen for up to 3 months; cool completely before freezing and reheat gently with added cream or water.
- Try adding vegetables like spinach or kale for extra nutrition and color.
- Substitute heavy cream with plant-based cream and use dairy-free cheese for a dairy-free version.
- Use frozen tortellini if needed, increasing cooking time accordingly.
- Don’t skip the parmesan cheese topping for the best flavor.