Creamy Tortellini with Tomatoes: A Cozy One-Pan Wonder

This Creamy Tortellini with Tomatoes is a comforting and effortless one-pan meal ready in just 30 minutes, perfect for hectic weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 560

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tablespoons Olive or Avocado Oil Perfect for sautéing; vegetable oil can be a lighter substitute.
2 pieces Shallot, diced Adds a mild onion flavor; use yellow onion if unavailable.
2 cloves Garlic, minced Provides aromatic depth; garlic powder can work in a pinch.
2 cups Cherry or Grape Tomatoes A juicy burst of freshness; swap with canned tomatoes out of season.
1/2 cup Roasted Red Peppers Adds sweetness and color; fresh peppers sautéed until soft are a good alternative.
1 tablespoon Tomato Paste Intensifies tomato flavor; omit if using sweet, ripe fresh tomatoes.
1/2 teaspoon Salt Enhances overall flavor; adjust according to dietary preferences.
1 teaspoon Dried Basil Imparts an Italian flavor profile; fresh herbs brighten the dish.
1 teaspoon Italian Seasoning Imparts an Italian flavor profile; fresh herbs brighten the dish.
1/8 teaspoon Black Pepper Adds a hint of heat; adjust to your spice preference.

For the Creamy Base

1 cup Heavy Cream Creates a rich, decadent sauce; coconut cream is a great dairy-free alternative.
3/4 cup Parmesan Cheese, divided Adds umami richness; nutritional yeast can be used for a vegan option.

For the Vegetables

2 cups Chopped Spinach Boosts nutrition and color; feel free to use kale or Swiss chard instead.

For the Tortellini

3 cups Cooked Cheese Tortellini The heart of the dish; gluten-free tortellini can be substituted as needed.

Equipment

large skillet

Method

Step-by-Step Instructions for Creamy Tortellini with Tomatoes

Begin by heating a large skillet over medium heat, then drizzle in 2 tablespoons of olive or avocado oil. Allow it to warm for about 1-2 minutes until shimmering but not smoking.
Add 2 diced shallots and 2 minced garlic cloves to the skillet, sautéing for 3 minutes. Stir occasionally, being careful not to let the garlic burn.
Toss in 2 cups of cherry or grape tomatoes into the skillet, allowing them to cook for about 10 minutes. Gently press the tomatoes with a spatula to help them burst.
Stir in 1 tablespoon of tomato paste, 1/2 cup of roasted red peppers, 1/2 teaspoon of salt, 1 teaspoon of dried basil, 1 teaspoon of Italian seasoning, and a dash of black pepper. Mix everything well for another 2 minutes.
Reduce the heat slightly and pour in 1 cup of heavy cream, stirring consistently. Allow the mixture to simmer for 2-3 minutes until the cream thickens.
Gently fold in 1/2 cup of grated Parmesan cheese, 3 cups of cooked cheese tortellini, and 2 cups of chopped spinach into the creamy sauce.
Sprinkle the remaining 1/4 cup of Parmesan cheese on top. Taste and adjust salt if necessary. Once the cheese melts slightly, remove the skillet from heat, and serve hot.

Nutrition

Serving: 1servingCalories: 560kcalCarbohydrates: 45gProtein: 20gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 400mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze individual portions for up to 3 months.

Tried this recipe?

Let us know how it was!