One-Pot Creamy Tomato Tortellini (30 Minute Recipe)
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.
Equipment
- Large skillet or sauté pan
- Wooden Spoon or silicone spatula
- Measuring Cups and Spoons
- chef's knife
- cutting board
- Grater
Ingredients
- 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.
- 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.
- 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
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