Some evenings call for something that wraps you in comfort without demanding hours in the kitchen. This creamy tomato basil tortellini fits that need perfectly—rich, velvety, and infused with the fresh brightness of basil. It’s the kind of dish that makes you pause and savor each bite, even when you’re rushing through a busy night.
I remember the first time I made this dish. The kitchen filled with the aroma of garlic sizzling gently in olive oil, followed by the tangy, sweet scent of crushed tomatoes mingling with fragrant basil. The creamy sauce thickened slowly, turning a vibrant shade of sunset red, while soft cheese-filled tortellini cooked just right. Sitting down to eat, the warmth of the sauce against my lips, the tender pasta, and the subtle kick of red pepper flakes brought a quiet joy—simple, satisfying, and soothing all at once.
- A quick 30-minute dinner that doesn’t compromise on flavor.
- Rich and creamy tomato sauce balanced by fresh basil.
- Cheese tortellini adds a delightful, comforting texture.
- Perfect for weeknights when you want something special but effortless.
- Customizable with a touch of heat or extra Parmesan for garnish.
Even if you’re not a pasta pro, this recipe feels approachable and forgiving. It’s a great way to bring a little Italian-inspired comfort to your table without fussing over complicated steps or ingredients.
PrintCreamy Tomato Basil Tortellini
A rich and comforting dish featuring cheese tortellini in a creamy tomato sauce infused with fresh basil. Perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
3 cloves garlic, minced
1 can (14 ounces) crushed tomatoes
1/2 cup heavy cream
1/4 teaspoon red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
9 ounces refrigerated cheese tortellini
1/4 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
Instructions
Heat olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 1 minute until fragrant, stirring frequently to avoid burning.
Pour in the crushed tomatoes and stir to combine with the garlic.
Add red pepper flakes, salt, and black pepper to taste. Simmer the sauce for 10 minutes, stirring occasionally.
While the sauce simmers, cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
Reduce heat to low and stir the heavy cream into the tomato sauce until fully incorporated.
Add the cooked tortellini to the skillet and gently toss to coat them evenly with the creamy tomato sauce.
Stir in the grated Parmesan cheese and chopped fresh basil leaves. Cook for an additional 2 minutes to warm through.
Adjust seasoning with salt and pepper if needed.
Serve immediately, garnished with extra Parmesan and basil if desired.
FAQ
Can I make this dish ahead of time?
Yes, it keeps well in the fridge for up to three days. Reheat gently with a splash of cream or water to keep the sauce smooth.
What if I don’t have fresh basil?
Dried basil can work in a pinch, but fresh basil really brightens the dish and adds that signature aroma.
Is there a way to make this recipe vegan?
Swapping the cream and Parmesan for plant-based alternatives can create a similar creamy texture and flavor.
Can I use frozen tortellini?
Absolutely. Just cook it according to package instructions before adding it to the sauce.
Next time you want a cozy, comforting dinner that feels a little indulgent but comes together quickly, this creamy tomato basil tortellini will be waiting for you. Give it a try—you might find it becomes your go-to weeknight favorite.