Creamy Tomato Basil Tortellini

Why You’ll Love This Recipe

This dish is the ultimate comfort food—creamy, cheesy, and full of fresh tomato and basil flavor. It comes together in under 30 minutes with minimal prep and only one pan for easy cleanup. It’s perfect for vegetarians, customizable with add-ins, and loved by both kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Refrigerated or frozen cheese tortellini
• Olive oil or butter
• Garlic, minced
• Crushed tomatoes or tomato puree
• Tomato paste (optional, for extra depth)
• Heavy cream or half-and-half
• Fresh basil, chopped
• Salt
• Black pepper
• Parmesan cheese, grated
• Optional: red pepper flakes, spinach, sun-dried tomatoes

Directions

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil or butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
3. Stir in crushed tomatoes and tomato paste if using. Season with salt, pepper, and optional red pepper flakes.
4. Simmer for 5–7 minutes, allowing the sauce to thicken slightly.
5. Stir in heavy cream and continue to simmer for 2–3 more minutes until creamy and heated through.
6. Add the cooked tortellini to the sauce and stir to coat evenly.
7. Mix in chopped basil and grated Parmesan.
8. Serve hot, topped with more Parmesan and fresh basil if desired.

Servings and timing

This recipe serves 3–4 people. It takes about 25 minutes from start to finish, making it a perfect quick and comforting dinner.

Variations

• Add protein: Stir in grilled chicken, sausage, or shrimp.
• Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce.
• Use different tortellini: Try spinach & ricotta or mushroom-filled tortellini.
• Add vegetables: Toss in baby spinach, peas, or roasted bell peppers.
• Use a different cheese: Stir in mozzarella or fontina for extra creaminess.
• Make it dairy-free: Use plant-based cream and dairy-free cheese alternatives.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or milk to loosen the sauce. Freezing is not recommended, as the cream sauce may separate when thawed.

FAQs

How long does Creamy Tomato Basil Tortellini last in the fridge?

It lasts up to 3 days in an airtight container when refrigerated.

Can I use frozen tortellini?

Yes, cook according to the package directions before adding to the sauce.

Can I make this ahead of time?

Yes, you can make the sauce ahead and store it separately. Combine with fresh tortellini when ready to serve.

Can I use jarred tomato sauce?

Yes, but adjust the seasoning and cream to balance the flavor and texture.

What cream is best to use?

Heavy cream makes it the richest, but half-and-half or a dairy-free alternative can work too.

Is this recipe vegetarian?

Yes, if using cheese tortellini and vegetarian-friendly Parmesan.

Can I make it spicy?

Yes, add red pepper flakes or a dash of cayenne to the sauce.

What can I serve with this?

Garlic bread, salad, or roasted vegetables make great side options.

Can I use dried basil instead of fresh?

Fresh basil is best, but you can use 1 teaspoon of dried basil if needed.

Will this work with gluten-free tortellini?

Yes, just ensure the tortellini is cooked gently to avoid breaking.

Conclusion

Creamy Tomato Basil Tortellini is a comforting, flavorful pasta dish that’s easy enough for a weeknight yet delicious enough for company. With its velvety sauce, tender tortellini, and fragrant basil, it’s a crowd-pleasing meal that’s ready in minutes. Simple, satisfying, and always a hit—this recipe is bound to become a regular in your dinner rotation.

Creamy Tomato Basil Tortellini

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Creamy Tomato Basil Tortellini is a quick, comforting pasta dish featuring tender cheese-filled tortellini tossed in a rich tomato cream sauce with fresh basil and Parmesan. Ready in under 30 minutes and perfect for any night of the week.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: Serves 3–4
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 12 oz refrigerated or frozen cheese tortellini
• 1 tablespoon olive oil or butter
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes or 1 1/2 cups tomato puree
• 1 tablespoon tomato paste (optional)
• 1/2 cup heavy cream or half-and-half
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• Optional: 1/4 teaspoon red pepper flakes
• Optional: 1 cup baby spinach or 1/4 cup chopped sun-dried tomatoes

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Instructions

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil or butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
3. Add crushed tomatoes and tomato paste (if using). Stir to combine.
4. Season with salt, pepper, and red pepper flakes if using. Simmer for 5–7 minutes.
5. Stir in the heavy cream and simmer for an additional 2–3 minutes until creamy.
6. Add cooked tortellini to the skillet and stir gently to coat in the sauce.
7. Stir in chopped basil and grated Parmesan cheese.
8. Serve hot, topped with extra Parmesan and basil if desired.

Notes

• Use half-and-half or plant-based cream for a lighter or dairy-free option.
• Fresh basil gives the best flavor, but dried can be used in a pinch.
• Add vegetables like spinach or peas for extra nutrition.
• Leftover sauce can be used with other pasta or as a base for baked dishes.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 410
• Sugar: 5g
• Sodium: 640mg
• Fat: 22g
• Saturated Fat: 11g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 55mg