Creamy Tomato Basil Tortelloni

There’s something incredibly comforting about a bowl of pasta wrapped in cheese-filled pillows, bathed in a luscious, creamy tomato sauce infused with the fresh essence of basil. This Creamy Tomato Basil Tortelloni is exactly that kind of dish — simple, satisfying, and bursting with flavor. Whether you’re cooking a quick weeknight dinner or impressing guests with minimal effort, this recipe hits all the right notes. You’ll love how the tender tortelloni soaks up the savory, herbaceous sauce, making every bite a delightful experience.

Why I Love This Recipe

This Creamy Tomato Basil Tortelloni recipe is a go-to for me because it’s effortlessly delicious and incredibly versatile. The sauce is a perfect balance of bright tomatoes and rich cream, complimented by the fragrant basil that makes every forkful sing. It’s also a fantastic way to elevate store-bought tortelloni into a meal that feels special without a ton of fuss. Plus, it comes together in under 30 minutes — ideal for busy nights when you want something comforting but quick.

Whether you’re a seasoned pasta lover or just looking to try something new, this dish is a crowd-pleaser that can easily become a staple in your dinner rotation.

What We’re Using

• 2 cups cheese tortelloni: The star of the dish — tender pasta stuffed with creamy cheese.
• 1 tablespoon olive oil: For sautéing the aromatics and adding a subtle fruity flavor.
• 1 small onion, diced: Adds sweetness and depth to the sauce.
• 2 cloves garlic, minced: Brings a punch of savory aroma.
• 1 can (14 ounces) diced tomatoes, undrained: Provides the fresh, tangy base of the sauce.
• 1 teaspoon dried basil: Enhances the tomato flavor with herbal notes.
• 1 teaspoon dried oregano: Adds an earthy warmth.
• 1 cup heavy cream: Creates that silky, rich texture that makes the sauce so indulgent.
• Salt and pepper to taste: Essential seasonings to balance the flavors.
• Fresh basil leaves for garnish: Adds brightness and a pop of color to finish the dish.

Tools & Equipment Needed

• Large pot: To cook the tortelloni until perfectly al dente.
• Large skillet or sauté pan: For making the creamy tomato basil sauce.
• Wooden spoon or silicone spatula: To stir and combine ingredients without scratching your cookware.
• Colander: To drain the cooked tortelloni.
• Measuring cups and spoons: For precise ingredient measurements.

Creamy Tomato Basil Tortelloni, Made Easy

Step 1: Cook the Tortelloni

Bring a large pot of salted water to a boil. Add the cheese tortelloni and cook according to the package instructions — typically around 3 to 5 minutes. You want them tender but still holding their shape. Once done, drain and set aside, reserving a small cup of pasta water for later.

Step 2: Sauté Onions and Garlic

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and fragrant — about 3 to 4 minutes. Toss in the minced garlic and sauté for another minute until aromatic but not browned.

Step 3: Build the Sauce

Pour the undrained canned diced tomatoes into the skillet along with 1 teaspoon each of dried basil and oregano. Stir to combine and let the sauce simmer gently for about 5 minutes to meld the flavors and reduce slightly.

Step 4: Add the Cream

Lower the heat and slowly stir in 1 cup of heavy cream. The sauce should turn a beautiful shade of pinkish-orange and become luxuriously thick. Season with salt and pepper to taste, adjusting as needed.

Step 5: Combine Pasta and Sauce

Add the cooked tortelloni to the skillet, gently tossing to coat each piece in the creamy tomato basil sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up and help everything meld perfectly.

Step 6: Garnish and Serve

Finish the dish with a handful of fresh basil leaves torn or chiffonade-style over the top. Serve immediately while warm and creamy. This pairs beautifully with a green salad or some of my favorite easy sides like Bruschetta With Tomato And Basil for an extra burst of fresh tomato flavor.

Low-Carb/Keto Alternatives

• Replace cheese tortelloni with zucchini noodles or shirataki noodles to cut down on carbs while keeping the creamy sauce intact.
• Use full-fat coconut cream as a dairy-free substitute for heavy cream, which maintains the richness and creaminess.
• Consider making your own cheese-filled keto-friendly pasta using almond flour or coconut flour-based dough.
• Boost the dish’s fiber content by adding sautéed spinach or mushrooms alongside the sauce.

Recipe Notes & Chef’s Commentary

• Cheese Tortelloni: Choose a good-quality cheese tortelloni for the best flavor and texture. Fresh or frozen options work well here.
• Tomatoes: I prefer diced tomatoes with no added seasoning to control the flavor balance myself, but you can experiment with fire-roasted tomatoes for a smoky twist.
• Fresh vs. Dried Herbs: While dried basil and oregano are convenient and flavorful, using fresh herbs in the sauce can take the recipe to the next level. Just add fresh herbs towards the end of cooking to preserve their brightness.
• Adjusting Creaminess: If you want a lighter sauce, feel free to substitute half the heavy cream with milk or a plant-based milk alternative, but be mindful the texture will be less rich.
• Extra Veggies: This sauce is a perfect canvas for adding more vegetables like peas or bell peppers. For a fun variation, try this Pasta With Peas recipe to inspire your veggie additions.

Storage Pro Tips

Leftovers of this Creamy Tomato Basil Tortelloni keep beautifully in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat or in the microwave with a splash of cream or water to loosen the sauce and prevent it from drying out.

For longer storage, you can freeze the tortelloni and sauce separately. The pasta might lose a bit of its texture upon thawing, but the sauce freezes exceptionally well. To freeze, cool completely, transfer to freezer-safe containers, and consume within 2 months for best quality.

Top Questions & Answers

Can I use fresh tortelloni instead of frozen or dried?

Absolutely! Fresh tortelloni works wonderfully in this recipe. Just be mindful that fresh pasta usually cooks faster, so reduce the boiling time accordingly to avoid overcooking.

Is there a way to make the sauce vegan or dairy-free?

Yes! Swap out the heavy cream for coconut cream or a creamy cashew sauce, and use vegan cheese tortelloni or pasta alternatives. This will keep the sauce rich and creamy without dairy.

Can I prepare this dish ahead of time?

While it’s best enjoyed fresh, you can prepare the sauce a day in advance and reheat it when ready. Cook the tortelloni just before serving to keep it from becoming mushy.

What sides pair well with Creamy Tomato Basil Tortelloni?

This dish pairs beautifully with light, fresh sides like a crisp salad or Tomato Basil Cottage Cheese Flatbread. Garlic bread or roasted vegetables also complement the creamy sauce nicely.

Cook This Next

• Bruschetta With Tomato And Basil – A fresh and flavorful appetizer to start your meal.
• Tomato Basil Cottage Cheese Flatbread – Perfect as a light side or snack with complementary flavors.
• Pasta With Peas – A vibrant and simple pasta dish to add some greens to your weeknight dinner.

That’s a Wrap

This Creamy Tomato Basil Tortelloni is one of those recipes that feels indulgent and elegant without any complicated steps. It’s creamy, comforting, and full of vibrant Italian-inspired flavors that will make you want to double the batch. Whether you’re cooking for yourself, family, or friends, this dish brings warmth and satisfaction to the table in every bite. So grab your ingredients and get ready to enjoy a bowl of pasta perfection!

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