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One-Pot Creamy Tomato Basil Tortellini with Garlic Bread

This One-Pot Creamy Tomato Basil Tortellini with Garlic Bread is a cozy, flavorful Italian-inspired dish ready in under 30 minutes!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Keyword: Comfort Food, Easy, One-Pot, Quick, Vegetarian
Servings: 4 servings

Ingredients

For the Tortellini and Sauce

  • 2 cups cheese tortellini fresh or refrigerated
  • 2 tablespoons olive oil to sauté the garlic
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • fresh basil leaves for garnish

For the Garlic Bread

  • 1 loaf Italian bread crusty
  • 4 tablespoons butter softened
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley

Instructions

Prepare the Garlic Bread

  • Preheat your oven to 375°F (190°C). In a small bowl, mix softened butter with garlic powder and dried parsley until well combined. Slice the Italian bread in half lengthwise, then spread the garlic butter mixture evenly over each half. Place the bread on a baking sheet, buttered side up. Set aside for now—you’ll bake it later while the tortellini finishes cooking.

Cook the Tortellini and Sauce

  • Heat olive oil in your large deep skillet over medium heat. Once shimmering, add the minced garlic and sauté for about 1 minute until fragrant but not browned. This step infuses the oil and builds the flavor base for your sauce.
  • Pour in the entire can of diced tomatoes with their juices. Add the vegetable broth and sprinkle in the dried basil, stirring to combine. Bring this mixture to a gentle simmer, letting the flavors meld together for 3 to 4 minutes.
  • Add the 2 cups of cheese tortellini directly into the simmering sauce. Stir occasionally to prevent sticking, and cook until the tortellini is tender—usually around 5 to 7 minutes depending on the package instructions.
  • Lower the heat and pour in the heavy cream, stirring gently to combine. Let the sauce heat through until it’s warm and creamy but not boiling. Remove the pan from heat and fold in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Bake the Garlic Bread

  • While your sauce is finishing up, place the prepared garlic bread in the oven. Bake for 10 to 12 minutes until the bread is toasted and butter has melted into a golden crust.

Garnish and Serve

  • Spoon the creamy tomato basil tortellini into bowls or plates. Top with fresh basil leaves for a bright, herbaceous pop. Slice the warm garlic bread and serve it alongside for dipping and savoring every bite.

Equipment

  • Large deep skillet or sauté pan with a lid
  • Wooden spoon or silicone spatula
  • Measuring Cups and Spoons
  • Baking Sheet
  • Sharp knife and cutting board

Notes

  • Frozen tortellini can be used; add a couple of minutes to cooking time.
  • For a dairy-free option, substitute heavy cream with coconut milk and Parmesan with nutritional yeast.
  • Leftovers keep well in the fridge for up to 3 days; reheat gently adding broth or cream if needed.