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Creamy Tomato Tortellini (One Pan)

A quick, creamy one-pan tortellini tossed in a tomato-cream sauce for an easy weeknight meal.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 2 9 oz packages refrigerated cheese tortellini
  • 2 tablespoons butter
  • 2-3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 14 fl oz tomato sauce one can
  • 1 cup heavy cream or whipping cream
  • 1/4 teaspoon Italian seasoning
  • salt to taste
  • black pepper to taste
  • freshly grated Parmesan cheese for serving, to taste

Instructions

  • Heat a large skillet over medium heat and add the butter. When melted, add the minced garlic and sauté for about 1 minute, stirring constantly until fragrant.
  • Add the tomato paste, tomato sauce, heavy cream, and Italian seasoning to the skillet. Whisk or stir until the sauce is smooth and combined.
  • Stir in the refrigerated cheese tortellini (no pre-boiling needed). Reduce heat to medium-low, cover the skillet, and cook for 5 minutes.
  • Check the tortellini; if still firm, continue cooking, covered, for a few more minutes until tender. If the sauce becomes too thick, add a splash of cream or a little broth to loosen it.
  • Season the dish with salt and pepper to taste. Serve immediately topped with plenty of freshly grated Parmesan cheese.

Equipment

  • Large Skillet with Lid
  • Measuring Cups and Spoons
  • Wooden spoon or spatula
  • Grater

Notes

  • Do not substitute cream with low-fat alternatives as they may curdle.
  • Use refrigerated tortellini, not dried pasta.
  • Adjust seasoning to your preference.
  • If sauce thickens too much, add a splash of cream or broth.
  • Cooking times vary by stove and pan, so test tortellini for doneness.