This bacon ranch tortellini recipe is creamy, comforting, and easy! It's great for a fast weeknight meal that you'll look forward to making.
I based this one on a reader favorite, my Bacon Cream Cheese Tortellini. If you liked those flavors, chances are you'll enjoy this recipe too!
Why you'll love it
This easy tortellini recipe is one that should please everyone in your home, picky eaters included. Bacon and ranch belong together, and who can resist a creamy sauce and little bundles of cheesy tortellini? I always feel dinner is more special when I make a sauce for tortellini myself, and honestly this doesn't take much longer than warming up sauce from a jar would.
I know that in my household we're always looking to come up with new ways to enjoy store-bought tortellini. This is one of my favorite recipes to elevate it to the next level without any hassle. It has just six ingredients, so it's a no-brainer for a quick family meal and weeknight treat!
What you will need
- Bacon - we're using a generous amount cut into small bits for that delicious crispy, savory goodness in each bite. It's really efficient to do this using kitchen shears.
- Cheese tortellini - this recipe calls for the kind you find in the refrigerated section of the grocery store
- Chicken broth - since ranch seasoning can be fairly salty, that's why we're going with the low sodium option
- Ranch seasoning - I like the little packets from Hidden Valley best
- Heavy cream - to add a luscious quality to the sauce
- Cream cheese - it makes a fantastic base for creamy pasta sauces. I prefer Philadelphia brand.
How to make creamy tortellini with bacon
This is an overview, and full ingredients & instructions are in the recipe card below.
- Start by boiling water for the tortellini in a pot and cooking the bacon in a skillet. Cook the tortellini according to package instructions once the bacon is done.
- Transfer the bacon to a plate, and then make the sauce in the same skillet the bacon was cooked in. Leave about a tablespoon of the bacon fat in the pan, then add in the chicken broth and ranch seasoning and whisk until it's dissolved.
- Stir in the cream and cream cheese, and cook until it's become a smooth sauce and thickened up a bit. Toss with the drained tortellini and cooked bacon. Enjoy!
- Bacon and ranch seasoning are both quite salty, so be mindful of adding any extra salt to this dish without tasting first, and definitely use low sodium chicken broth. You can try a homemade ranch seasoning if you want to control salt more or are particularly sensitive to it.
- Try subbing the chicken broth for dry white wine or do a 50/50 split for a gourmet touch if you're making this pasta for date night or a special occasion.
- When frying bacon, I like to use this splatter guard for easy clean-up.
What to serve with this pasta
- This recipe is quite rich, so I'd serve it with a slice of crusty bread and a big side salad with mixed greens and this Easy Italian Salad Dressing. Or a vegetable side like these Easy Roasted Green Beans works as well to lighten it up!
- You could also have this as a side dish to any number of main courses, and then it will serve up to 6 people. Try it with my Easy Pan Seared Pork Chops Recipe or Parmesan Crusted Chicken.
Leftovers and storage
- This ranch pasta will keep in the fridge for a few days in a covered container, but it's best eaten fresh since the pasta will absorb the sauce over time.
- Reheat in a small saucepan over a low heat, giving it the occasional stir. If it's looking a bit dry, give the sauce a splash of cream or broth to refresh it.
- I wouldn't recommend freezing this one. The cream sauce won't hold up after thawing.
Questions about this bacon ranch tortellini recipe? Let me know in the comments below or leave a review! You can also tag me #saltandlavender on Instagram with anything you've made.
Bacon Ranch Tortellini
- 6 strips bacon cut into small pieces
- 2 (9 ounce) packages refrigerated cheese tortellini
- 1/2 cup low sodium chicken broth
- 1 tablespoon ranch seasoning
- 1/2 cup heavy/whipping cream
- 4 ounces cream cheese (1/2 block of Philly) softened
- Ensure the cream cheese is very soft (take it out of the fridge 1+ hour prior to making the recipe or microwave it for 20-30 seconds).
- Boil a large, salted pot of water for the tortellini. Start cooking the tortellini once the bacon is done (tortellini cooks fast).
- Meanwhile, cut the bacon into small pieces (I use kitchen shears to make it easy). Fry it in a skillet over medium-high heat until crispy (about 10 minutes).
- Take the pan off the heat and remove the bacon to a paper towel lined plate. Drain most of the bacon fat from the pan (keep about 1 tablespoon in there).
- Return the pan to the burner (medium heat). Stir in the chicken broth and ranch seasoning and whisk until it's dissolved, then stir in the cream and cream cheese. Keep stirring until you've got a smooth sauce and it's thickened up a bit (about 5 minutes). It's not a super thick sauce, but it will thicken even more as it cools.
- Take the pan off the heat and toss with the drained tortellini and bacon, then serve immediately.
- Ranch seasoning and bacon are both quite salty, so be mindful of adding extra salt to this recipe. Try making your own homemade ranch seasoning to lower the salt content if needed.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.