Go Back
–+ servings
image of realistic top down mise en place shot showing cheese tortellini fresh basil roma tomatoes grape tomatoes sundried tomatoes heavy cream half and half garlic parmesan cheese fresh mozzarella baby spinach butter pancetta bacon arranged on white marble kitchen counter with healthy clear glass bowls rustic brown wooden kitchen sets under soft diffuse daylight

Creamy Tomato Basil Tortellini

This Creamy Tomato Basil Tortellini comes together in just 15 minutes, bringing rich, velvety comfort to your table with minimal cleanup. A perfect weeknight meal that feels like a warm hug in a bowl.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 package Cheese Tortellini (9 oz) Refrigerated or frozen
  • 2 Tablespoons Unsalted Butter
  • 2 cloves Garlic, minced
  • 1 pint Grape or Cherry Tomatoes, halved
  • 1/2 cup Vegetable or Chicken Broth
  • 1 cup Heavy Cream
  • 1/2 cup Freshly Grated Parmesan Cheese Plus extra for serving
  • 1/4 cup Sun-Dried Tomatoes, chopped (optional)
  • 1/2 teaspoon Italian Seasoning
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/2 cup Fresh Basil Leaves, chiffonade
  • Red Pepper Flakes (optional)

Equipment

  • Large skillet,
  • Wooden spoon
  • Large pot

Method
 

  1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions (usually 3–5 minutes). Drain thoroughly, reserving about 1/2 cup of pasta water. Set aside.
  2. Build the Flavor Base: In a large skillet (cast iron works great), melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant — do not let it brown!
  3. Sauté the Tomatoes: Add the halved grape tomatoes and chopped sun-dried tomatoes (if using). Cook for 3–5 minutes, stirring occasionally, until the tomatoes start to soften and burst, releasing their juices.
  4. Season and Deglaze: Stir in Italian seasoning, salt, pepper, and red pepper flakes (if using). Pour in the broth and scrape any browned bits from the bottom of the pan. Let simmer for about 1 minute.
  5. Create the Creamy Sauce: Reduce heat to low. Stir in the heavy cream. Let the sauce warm gently (about 1 minute) until it begins to bubble softly.
  6. Emulsify with Parmesan: Remove skillet from heat. Stir in Parmesan cheese until fully melted and the sauce is smooth and glossy.
  7. Combine: Add the drained tortellini to the skillet and toss gently until evenly coated. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
  8. Finish with Basil: Stir in most of the fresh basil just before serving. Garnish with remaining basil and an extra sprinkle of Parmesan. Serve immediately.

Nutrition

Calories: 520kcalCarbohydrates: 45gProtein: 14gFat: 32gSaturated Fat: 19gCholesterol: 90mgSodium: 480mgPotassium: 340mgFiber: 3gSugar: 6gVitamin A: 620IUVitamin C: 22mgCalcium: 140mgIron: 2.5mg

Notes

This recipe is best when made with high-quality cheese tortellini. You can also add protein like shrimp, chicken, or Italian sausage. For a vegetarian version, use vegetable broth.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe