One Pot Creamy Tortellini

I threw this together on a Tuesday night when the fridge was nearly empty and my energy was even lower. The tortellini had been sitting in the back since who knows when, and I figured I'd either make something decent or order pizza. Twenty minutes later, I was scraping the pot clean with bread, wondering why I ever bothered with complicated dinners.

My neighbor came over once while this was simmering, and she stood at the stove asking what smelled so good. When I told her it was just tortellini and canned tomatoes, she didn't believe me until I handed her a bowl. She's asked for the recipe three times since.

Ingredients

• Refrigerated cheese tortellini: The fresh kind from the refrigerated section cooks faster and has a better texture than dried, plus it makes the whole dish feel a little indulgent.
• Olive oil: Just enough to soften the onion without making the sauce greasy.
• Yellow onion: Chopped small so it melts into the sauce and adds sweetness without chunks.
• Garlic cloves: Minced fresh because the jarred stuff never smells the same when it hits the pan.
• Canned crushed tomatoes: The backbone of the sauce, use a good quality brand and it really shows.
• Tomato paste: Deepens the tomato flavor and thickens the sauce just enough.
• Vegetable broth: Adds depth and helps cook the tortellini without drying out.
• Heavy cream: Turns the sauce silky and rich, you can taste the difference.
• Dried oregano and basil: Classic Italian herbs that make everything smell like comfort.
• Chili flakes: Optional, but a pinch adds a gentle warmth that balances the cream.
• Parmesan cheese: Stir it in at the end and the sauce gets this glossy, cling to everything quality.
• Fresh basil: A handful torn on top makes it look and taste like you care.

Instructions

Soften the onion:

Heat the olive oil over medium heat and add the chopped onion, stirring occasionally until it turns soft and translucent. You'll know it's ready when the kitchen starts to smell sweet.

Bloom the garlic:

Toss in the minced garlic and stir for about a minute until it smells toasty and fragrant, but don't let it brown or it'll taste bitter.

Build the sauce:

Pour in the crushed tomatoes, tomato paste, vegetable broth, oregano, basil, chili flakes, salt, and pepper, then stir it all together and let it come to a gentle simmer. The paste will dissolve and everything will start to meld into one cohesive sauce.

Cook the tortellini:

Add the tortellini straight into the simmering sauce, give it a good stir to coat everything, then cover the pot and let it cook for 8 to 10 minutes, stirring now and then. The pasta will puff up and the sauce will thicken as the tortellini releases its starch.

Finish with cream and cheese:

Turn the heat down low, then stir in the heavy cream and Parmesan until the sauce turns glossy and creamy. Taste it now and add more salt or pepper if it needs it.

Serve it up:

Ladle the tortellini into bowls while it's still steaming, then top with extra Parmesan and a few torn basil leaves if you have them.

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I made this the night my sister came over feeling burnt out from work. We sat at the table with seconds in our bowls, not saying much, just eating. She texted me the next day saying she made it herself and felt human again.

Making It Your Own

If you want to sneak in some greens, toss a couple handfuls of spinach or baby kale into the pot during the last two minutes of cooking. It wilts right into the sauce and adds color without changing the flavor. You can also swap the heavy cream for mascarpone or even a few spoonfuls of cream cheese if that's what you have on hand, it'll make the sauce a little tangier but just as rich.

What to Serve Alongside

This is filling enough on its own, but a piece of garlic bread or a simple green salad with lemon vinaigrette makes it feel like a real meal. I've also served it with roasted broccoli on the side when I wanted something a little lighter to balance the creaminess. If you're feeding a crowd, double the batch and set out a bowl of extra Parmesan and red pepper flakes so people can adjust to their taste.

Storage and Leftovers

Leftovers keep well in the fridge for up to three days in an airtight container. The tortellini will soak up more sauce as it sits, so when you reheat it, add a splash of broth or water to loosen things up. I usually reheat it gently on the stove over low heat, stirring often, but the microwave works in a pinch if you cover it and stir halfway through.

• Freeze individual portions in freezer safe containers for up to two months, then thaw overnight in the fridge before reheating.
• If the sauce separates after freezing, a quick stir over low heat with a little extra cream brings it back together.
• Don't freeze it with fresh basil on top, add that fresh when you reheat so it stays bright and fragrant.

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This recipe has gotten me through more weeknights than I can count, and it never feels like I'm settling for quick and easy. It just feels like dinner done right.

Recipe FAQs

→ What type of pasta is used?

Cheese-filled refrigerated tortellini is best for this dish, providing a creamy filling that pairs well with tomato sauce.

→ Can I add vegetables to this dish?

Yes, spinach or baby kale can be stirred in during the last few minutes of cooking for added greens and nutrition.

→ How is the sauce made creamy?

Heavy cream and grated Parmesan cheese are stirred in at the end to create a rich, smooth sauce coating the pasta.

→ Is this suitable for vegetarians?

Yes, this dish features vegetarian ingredients like vegetable broth and cheese tortellini without meat products.

→ What herbs enhance the flavor?

Dried oregano and basil add classic Italian herbal notes, complemented optionally by chili flakes for mild heat.