Go Back
Homemade Creamy Tomato Basil Tortellini recipe photo
Print Recipe Save it for later

Creamy Tomato Basil Tortellini

This Creamy Tomato Basil Tortellini is rich, velvety, and ready in under 30 minutes! Perfect for a cozy, flavorful weeknight meal with melty cheese tortellini and fresh basil.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Keyword: Comfort Food, Creamy, Easy, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 9 oz cheese tortellini fresh or refrigerated
  • 2 tablespoons olive oil adds richness and helps sauté the garlic
  • 3 cloves garlic minced
  • 14 oz crushed tomatoes canned
  • 1 cup heavy cream
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • fresh basil leaves for garnish
  • grated Parmesan cheese for serving

Instructions

  • Fill a large pot with water and bring it to a boil. Add a generous pinch of salt and the 9 oz of cheese tortellini. Cook according to package instructions until al dente, about 3 to 5 minutes. Drain the tortellini and set aside, reserving a small cup of the pasta water.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and golden, stirring frequently. Be careful not to burn the garlic.
  • Pour in the 14 oz can of crushed tomatoes and stir to combine with the garlic and oil. Add 1 teaspoon of dried basil, season with salt and pepper to taste. Let the sauce simmer gently for 5 to 7 minutes, allowing flavors to meld and sauce to thicken slightly.
  • Reduce heat to low and slowly stir in 1 cup of heavy cream. Allow the sauce to warm through, stirring occasionally, until creamy and smooth. If sauce is too thick, add a splash of the reserved pasta water to loosen it.
  • Add the drained tortellini into the skillet with the creamy tomato basil sauce. Gently toss to coat every piece thoroughly. Let cook together for 1 to 2 minutes to soak up the sauce.
  • Remove from heat and transfer to serving bowls. Garnish generously with fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve immediately with crusty bread or a crisp green salad.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Wooden spoon or silicone spatula
  • Colander
  • Measuring Cups and Spoons
  • Grater

Notes

  • Use fresh or refrigerated tortellini for the best texture and flavor.
  • Reserve some pasta water to adjust sauce consistency if needed.
  • Leftovers keep in the refrigerator for up to 3 days; reheat gently to avoid cream separation.