Creamy One Pot Tortellini (Printable Version)

Cheese-filled tortellini simmered in rich tomato sauce with creamy finish, all in one pot.

# What You'll Need:

→ Pasta

01 - 18 oz refrigerated cheese tortellini

→ Vegetables & Aromatics

02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced

→ Sauce

05 - 14 oz canned crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 2 cups vegetable broth
08 - ½ cup heavy cream
09 - ½ teaspoon dried oregano
10 - ½ teaspoon dried basil
11 - ¼ teaspoon chili flakes (optional)
12 - Salt and black pepper, to taste

→ Cheese & Finish

13 - ½ cup grated Parmesan cheese, plus more for serving
14 - Fresh basil leaves for garnish (optional)

# Step-by-Step:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, chili flakes, salt, and black pepper. Stir to combine and bring to a gentle simmer.
04 - Add cheese tortellini to the pot. Stir to submerge, cover, and simmer for 8 to 10 minutes, stirring occasionally, until tortellini is tender and cooked through.
05 - Reduce heat and stir in heavy cream and grated Parmesan until the sauce is smooth and cheese is melted.
06 - Taste and adjust seasoning as desired. Serve warm, garnished with additional Parmesan cheese and fresh basil leaves if preferred.

# Expert Advice:

01 -
  • Everything cooks in one pot, so you skip the colander and the extra dish pile entirely.
  • The sauce clings to every fold of the tortellini, and each bite feels indulgent without any fuss.
  • You can have this on the table in half an hour, even on nights when youre running on fumes.
02 -
  • Dont skip covering the pot while the tortellini cooks or the liquid will evaporate too fast and the pasta wont soften evenly.
  • Add the cream off the heat or on very low heat, high heat can make it curdle and ruin the silky texture.
  • Stir the pot every few minutes so nothing sticks to the bottom and scorches.
03 -
  • Let the onions cook slowly at the start so they release their sweetness and dont brown or turn bitter.
  • Freshly grated Parmesan melts into the sauce without clumping, the pre shredded stuff has coatings that can make it gritty.
  • Taste the sauce before serving and adjust the salt, sometimes the broth and cheese add enough and sometimes it needs a pinch more.

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