Easy Tortellini in Tomato Sauce (Quick 30 Minute Recipe)

My Tortellini in Tomato Sauce is a creamy tomato pasta made in one pot—yes, really! This is the quick dinner that delivers like a Sunday supper. Cheese tortellini pasta simmers right in a silky creamy tomato sauce made with simple ingredients and plenty of flavor. Finished with parmesan cheese and fresh basil, this cozy classic is everything you want in a one-pan meal—and it’s ready in under 30 minutes.

Recipe Highlights: Creamy Tortellini in Red Sauce

• Inspiration: This recipe is inspired by the weeknights that call for something comforting without requiring multiple pots or unnecessary steps. It takes its cues from traditional pasta dishes where pasta is finished directly in the sauce—no need to boil a separate pot of water. Looking for another easy recipe? Try my ground beef and tortellini!
• Best Served For: It’s a perfect meal for busy weeknights, but satisfying enough to serve for a relaxed Sunday dinner with the whole family.
• What Makes It Special: Cooking the cheesy tortellini directly in the tomato cream sauce gives it time to soak up flavor while thickening the sauce naturally—no flour, no fuss.
• Sauce So Good, You’ll Crave It Next Day: The secret is simmering the sauce with a parmesan rind. It adds depth you don’t get from a jar of marinara sauce—and the leftovers are even better the next day.

Ingredients Notes

• Cheese Tortellini Pasta: Look for fresh tortellini in the refrigerated section of your grocery store—not the dried kind. It cooks fast, stays tender, and soaks up the creamy tomato sauce perfectly. I also have a really great fresh tortellini recipe you can make! And don’t sleep on my tortellini pesto pasta salad!
• Parmesan Cheese: Skip the pre-grated kind in the green can. For the best melt and flavor, grate your own from a wedge—and don’t toss the rind, you’ll use that in the sauce for extra depth.
• Heavy Cream: This is what turns your marinara sauce into a tomato cream sauce. Avoid half-and-half or milk—neither will create the same silky, rich texture.
• Parmesan Rind: This is one of the great ways to deepen flavor in pasta sauces. It melts into the sauce slowly while simmering, adding an aged, nutty flavor that makes the dish taste like it cooked all day. I love adding parm rinds to soup like my chicken and escarole soup!
• Fresh Basil: Always add basil at the end—cooking it too long mutes its flavor. Tear it with your hands instead of chopping to avoid bruising the leaves.

Suggested Ingredient Substitutions and Additions

• Use coconut milk instead of heavy cream – If you’re out of cream, unsweetened coconut milk adds richness with a little extra body.
• Swap mozzarella cheese for parmesan cheese – Melt it in at the end for a stringy finish.
• Add cherry tomatoes – Halved and tossed in with the onion, they burst as the sauce simmers.
• Stir in cream cheese – Adds a tangy, silky note and helps thicken the sauce if needed.

How to Make One Pot Tortellini in Red Sauce

1. First, we will sauté the aromatics. In a large skillet, heat olive oil over medium heat. Add a finely diced yellow onion and cook for 3-5 minutes until softened. 

2. Stir in minced garlic and a pinch of red pepper flakes, cooking for 1-2 minutes until fragrant.

3. Now, we build the sauce. Stir in a spoonful of tomato paste, then add crushed tomatoes, vegetable broth, a parmesan rind, italian seasoning, salt, and black pepper.

4. Simmer on medium heat for 8-10 minutes to let the flavors come together.

5. Remove the parmesan rind. Stir in heavy cream to transform the marinara into a creamy tomato sauce.

6. Add the cheese tortellini pasta straight into the sauce. 

7. Stir, cover, and cook for 5-7 minutes, or until the pasta is tender per the package instructions. Stir occasionally to prevent sticking.

8. Stir in parmesan cheese and fresh basil, then serve warm with extra cheese over the top.

Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

One-Pot Creamy Tomato Tortellini (30 Minute Recipe)

Allie Hagerty

This one-pot creamy tomato tortellini is a cozy, 30-minute dinner made with fresh tortellini, heavy cream, and parmesan cheese. Easy, comforting, and packed with flavor.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Pasta

Servings 4 servings

Equipment

• Large skillet or sauté pan
• Wooden Spoon or silicone spatula
• Measuring Cups and Spoons
• chef’s knife
• cutting board
• Grater

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• ½ teaspoon red pepper flakes optional, for a little heat
• 1 28-ounce can crushed tomatoes
• ½ cup chicken broth or veggie broth
• 1 parmesan rind
• 1 teaspoon Italian seasoning
• ½ teaspoon salt adjust to taste
• ¼ teaspoon black pepper
• ½ cup heavy cream
• 1 20-ounce package refrigerated cheese tortellini
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh basil plus more for garnish

Instructions

 

• Heat 1 tablespoon olive oil in a large deep skillet or pot over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
• Pour in the crushed tomatoes, ½ cup chicken broth, parmesan rind, Italian seasoning, salt, black pepper, and ¼ cup chopped basil. Stir well and bring the sauce to a gentle simmer. Cover and let it simmer for 10 minutes, stirring occasionally.
• Remove the parmesan rind and discard it. Stir in the ½ cup heavy cream, creating a smooth, velvety sauce.
• Add the refrigerated tortellini directly into the sauce, stirring to coat. Cover and cook for 5–7 minutes, stirring occasionally, until the tortellini is tender and cooked through. If the sauce feels too thick, add a splash of broth to loosen it up.
• Stir in ½ cup grated Parmesan cheese until melted.
• Spoon into bowls and top with extra Parmesan cheese and fresh basil. Serve warm and enjoy!

Notes

Expert-Level Tips

• Simmer with a parmesan rind – A simple trick that adds serious flavor. Keep extras in your freezer as freezer staples.
• Use fresh tortellini – Found in the pasta aisle or refrigerated section, they cook fast and hold their texture.
• Don’t overcook the pasta – For the best results, taste for doneness at the low end of the suggested cooking times.
• Add a splash of pasta water if the sauce is too thick at the end—yes, even though we’re one-potting it.

Serving Suggestions

• Wine Pairing: A glass of white wine, like a dry Pinot Grigio or chilled Trebbiano, balances the richness of the sauce.
• Garlic Bread – The obvious (and correct) move.
• Light Salad – Serve with a simple vinaigrette and baby spinach for a fresh side.
• Grilled Green Beans – Toss with olive oil and black pepper—just a few minutes per side.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheat: Add a splash of vegetable broth or water and reheat gently over medium-low heat.
• Freezer: Not ideal—cream-based sauces can separate. Stick to making fresh!

Nutrition Facts

Calories: 267kcalCarbohydrates: 21gProtein: 9gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 895mgPotassium: 700mgFiber: 5gSugar: 11gVitamin A: 1057IUVitamin C: 21mgCalcium: 219mgIron: 3mg

Tried this recipe?Let us know how it was!