Can I use frozen tortellini instead of fresh?

Yes, absolutely. Just cook the frozen tortellini according to the package directions before adding it to the creamy tomato sauce.

What can I substitute for heavy cream?

If you're looking for a lighter option, you can use half-and-half, full-fat coconut milk (for a dairy-free version), or even whole milk with a touch of cornstarch to help thicken the sauce.

Can I make this dish ahead of time?

Yes, but it's best enjoyed fresh. If making ahead, prepare the sauce separately and combine with cooked tortellini just before serving to avoid soggy pasta.

Is this recipe vegetarian?

Yes, as long as your tortellini is filled with cheese or vegetables and your Parmesan is vegetarian-friendly (check the label for animal rennet).

Creamy Tortellini with Tomatoes

Name: Creamy Tortellini with Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 2 teaspoons olive or avocado oil; 1 shallot, diced; 2 garlic cloves, minced; 2 cups cherry or grape tomatoes; 1/2 cup roasted red peppers; 1 tablespoon tomato paste; 1/2 teaspoon salt; 1 teaspoon dried basil; 1 teaspoon Italian seasoning; 1/8 teaspoon black pepper; 1 cup heavy cream; 3/4 cup Parmesan cheese, divided; 2 cups chopped spinach; 3 cups cooked cheese tortellini

Description

This creamy tortellini with tomatoes is a quick and comforting one-skillet dinner packed with juicy cherry tomatoes, smoky red peppers, fresh spinach, and a creamy Parmesan sauce. It’s perfect for beginners looking for an easy weeknight meal that tastes like it came from a restaurant.

Ingredients

Scale

2 teaspoons olive or avocado oil
1 shallot, diced
2 garlic cloves, minced
2 cups cherry or grape tomatoes
1/2 cup roasted red peppers
1 tablespoon tomato paste
1/2 teaspoon salt
1 teaspoon dried basil
1 teaspoon Italian seasoning
1/8 teaspoon black pepper
1 cup heavy cream
3/4 cup Parmesan cheese, divided
2 cups chopped spinach
3 cups cooked cheese tortellini

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Instructions

Sauté the aromatics: Heat a large skillet over medium heat and add the oil. Once hot, cook the diced shallot and minced garlic for about 3 minutes, stirring often to prevent the garlic from burning. You’ll know they’re ready when they become fragrant and translucent.
Cook the tomatoes: Add the cherry tomatoes directly to the pan. Let them cook undisturbed for a few minutes to soften, then stir occasionally for a total of 10 minutes. Gently press them with the back of your spoon to help them burst and release their juices for a richer sauce base.
Add the flavor boosters: Stir in the roasted red peppers, tomato paste, salt, dried basil, Italian seasoning, and black pepper. Mix well to combine everything evenly and allow the flavors to bloom for about a minute.
Make it creamy: Pour in the heavy cream and stir gently. Let the sauce simmer for 2–3 minutes until it thickens slightly and takes on a rosy hue. The cream should blend smoothly with the tomato juices and spices.
Finish with tortellini and cheese: Stir in 1/2 cup of Parmesan cheese, the cooked tortellini, and chopped spinach. Continue stirring until the spinach wilts and the pasta is fully coated. Sprinkle the remaining Parmesan on top and season to taste.

Notes

For extra protein, add grilled chicken or chickpeas. To make it spicy, add a pinch of red pepper flakes with the seasonings. If you prefer a smoother sauce, blend the tomato-pepper mixture before adding the cream. Always taste and adjust salt before serving—especially if your Parmesan is salty.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 generous portion
Calories: 520
Sugar: 6g
Sodium: 570mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 18g
Cholesterol: 70mg