One Pot Creamy Tortellini (Printable)

Tender cheese tortellini cooked in a rich, creamy tomato sauce using one pot for simple prep.

# What You'll Need:

→ Pasta

01 - 18 oz refrigerated cheese tortellini

→ Vegetables & Aromatics

02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced

→ Sauce

05 - 14 oz canned crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 2 cups vegetable broth
08 - ½ cup heavy cream
09 - ½ teaspoon dried oregano
10 - ½ teaspoon dried basil
11 - ¼ teaspoon chili flakes (optional)
12 - Salt and black pepper, to taste

→ Cheese & Finish

13 - ½ cup grated Parmesan cheese, plus extra for serving
14 - Fresh basil leaves, for garnish (optional)

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, chili flakes, salt, and black pepper. Stir thoroughly and bring to a gentle simmer.
04 - Add cheese tortellini to the pot, ensuring they are submerged. Cover and simmer for 8 to 10 minutes, stirring occasionally, until tortellini are tender and thoroughly cooked.
05 - Reduce heat. Stir in heavy cream and grated Parmesan cheese until the sauce becomes creamy and the cheese is fully melted.
06 - Taste the mixture and adjust seasoning if needed. Serve hot, garnished with additional Parmesan and fresh basil leaves if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, so you're not stuck washing a sink full of dishes after dinner.
  • The tortellini soaks up the creamy tomato sauce as it cooks, making every bite ridiculously flavorful.
  • It tastes like you spent an hour in the kitchen, but you'll be sitting down to eat in half that time.
02 -
  • Don't skip stirring the tortellini a few times while it cooks or the bottom ones will stick to the pot and tear.
  • Add the cream off the heat or on very low heat, otherwise it can break and look grainy instead of smooth.
  • If the sauce looks too thick, splash in a little more broth or pasta water to loosen it up before serving.
03 -
  • Use a wide, heavy bottomed pot or Dutch oven so the tortellini has room to cook evenly without crowding.
  • Grate your own Parmesan instead of using the pre grated kind, it melts smoother and tastes sharper.
  • If you like a little heat, don't be shy with the chili flakes, they add a subtle kick that makes the whole dish more interesting.

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