Name: Creamy Tomato Tortellini
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 (9 ounce) packages refrigerated cheese tortellini; 2 tablespoons butter; 2-3 cloves garlic (minced); 2 tablespoons tomato paste; 1 (14 fluid ounce) can tomato sauce; 1 cup heavy/whipping cream; 1/4 teaspoon Italian seasoning; Salt & pepper to taste; Freshly grated parmesan cheese (for serving, to taste)

Why you'll love it

I can't resist a silky tomato sauce for pasta from scratch. It's just so cozy and is the epitome of a homecooked meal that just feels special and like it came from a restaurant. Pairing it with cheesy tortellini makes it as delicious as it is simple to throw together!

This tortellini with a tomato cream sauce is definitely going to be a winner with the kids as well. Sometimes the most basic recipes are the most satisfying, especially for picky eaters, and with this one you'll never have a reason to open up a jar of store-bought pasta sauce ever again.

Ingredients for it

Cheese tortellini - I used the refrigerated kind, not the dry kind found in the pasta aisle, to make this a one pan meal. If using the dry kind, boil it first separately and cook the sauce a bit longer prior to adding the tortellini so it thickens up.

Butter - for sautéing

Garlic - if you're a garlic lover, add some more. I like to use my handy garlic press to mince it since you don't even need to peel the cloves.

Tomato paste - to add lots of concentrated tomato flavor and richness

Tomato sauce - for my UK readers, tomato sauce is similar to passata

Heavy cream - it gives the sauce a luxurious restaurant-worthy quality

Italian seasoning - this is my go-to dried herb blend for sauces since it's just so tasty and conveniently in a single jar!

Parmesan cheese - definitely recommended to take it over the top. I always grate mine from a block with my Microplane for ultimate freshness and texture.

How to make creamy tomato tortellini

This is an overview, and full ingredients & instructions are in the recipe card below.

In a deep skillet, sauté the garlic in the butter for about a minute, then stir in the tomato paste, tomato sauce, cream, and Italian seasoning. Whisk until you've got a smooth sauce.

Stir in the tortellini, and then cover the pan and cook for 5 minutes. Test to see if the pasta is done, and cook it for a little longer if needed.

Season with salt & pepper and enjoy with some freshly parmesan grated over top. That's it!

Substitutions and variations

I don't recommend subbing the cream with something that has a lower fat content (e.g. half-and-half or milk) as it may curdle due to the acid in the tomatoes. You could try coconut milk for a dairy-free option, but I have not tested it.

This is a fairly basic recipe, so you can definitely play with it! Adding in some fresh herbs like basil would work especially well, for example, or change up the variety of tortellini.

The sauce thickens up quite quickly as the tortellini cook and release their starch. If the sauce gets too thick at any point, add in a bit more cream or some chicken or vegetable broth to thin it out.

Leftovers and storage

Leftovers of this tortellini recipe will keep just fine in the fridge in an airtight container for 3-4 days.

Simply reheat in a small saucepan, stirring occasionally, over a low heat until warmed through. You can also microwave it in 30-second increments.

I wouldn't suggest freezing this one. Dairy generally won't hold up after thawing.

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