Sometimes, the best dinners come together with simple ingredients and a little warmth. Creamy tomato basil tortellini is one of those meals that feels like a hug on a plate—rich, soothing, and effortlessly delicious. It’s perfect for evenings when you want something comforting but don’t want to spend hours in the kitchen.
The first time I made this, I remember the way the garlic sizzled gently in olive oil, filling the kitchen with that inviting aroma that promises something good is coming. As the crushed tomatoes simmered and thickened, the sauce turned a vibrant red, flecked with fresh basil that added a bright, herbaceous note. When the cheese tortellini joined the sauce, each bite was creamy and indulgent, with just the right touch of spice from the red pepper flakes. Sitting down to eat, I felt the satisfying warmth spread through me, the parmesan adding a salty depth that made every forkful better than the last.
- Comforting and creamy, perfect for winding down after a busy day
- Quick to prepare, ready in just about 30 minutes
- Fresh basil adds a fragrant, bright finish
- Cheese tortellini brings a satisfying, tender texture
- Balanced flavors with a gentle kick from red pepper flakes
If you’re worried about leftovers, this dish stores beautifully. Just reheat gently and maybe add a splash of cream or water to keep the sauce luscious.
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Creamy Tomato Basil Tortellini
- Total Time: 30 minutes
- Yield: 4
Description
A rich and comforting dish featuring cheese tortellini tossed in a creamy tomato basil sauce, perfect for a quick and delicious weeknight dinner.
Ingredients
1 tablespoon olive oil
3 cloves garlic, minced
1 (14-ounce) can crushed tomatoes
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 (9-ounce) package refrigerated cheese tortellini
1/4 cup fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions (usually 3-5 minutes) until tender. Drain and set aside.
While the tortellini cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant, stirring frequently to avoid burning.
Pour in the crushed tomatoes and stir to combine with the garlic. Simmer for 8-10 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, salt, black pepper, and red pepper flakes. Cook for another 2-3 minutes until the sauce is creamy and heated through.
Add the cooked tortellini to the skillet and gently toss to coat the pasta evenly with the creamy tomato basil sauce.
Remove from heat and stir in the chopped fresh basil leaves.
Serve immediately, garnished with additional Parmesan cheese and basil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
FAQ
Can I make this dish vegan? You could swap the cheese tortellini for a vegan alternative and substitute the cream and Parmesan with plant-based versions, but the creamy texture might be slightly different.
Is it spicy? The red pepper flakes add a mild heat, which you can adjust or omit based on your preference.
Can I prepare this ahead of time? You can cook the sauce and tortellini separately and combine them right before serving for the freshest taste.
What can I serve with this? A simple green salad or garlic bread complements this dish beautifully.
When you’re craving something creamy and satisfying, this tomato basil tortellini has got your back. Save this recipe, print it out, or make it tonight—you won’t regret it.