The Best Creamy Tortellini with Tomatoes in Just 30 Minutes

The Best Creamy Tortellini With Tomatoes is a quick and easy one-pan meal that's ready in 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tablespoons Olive or Avocado Oil Used for sautéing; vegetable oil can be a lighter substitute.
2 Shallots, diced Adds a mild onion flavor; yellow onion can be used if unavailable.
2 cloves Garlic, minced Provides aromatic depth; garlic powder makes a quick alternative.
2 cups Cherry or Grape Tomatoes Offers freshness and juiciness; canned tomatoes are an option if out of season.
1/2 cup Roasted Red Peppers Adds sweetness and vibrant color; substitute with sautéed fresh peppers if desired.
1 tablespoon Tomato Paste Intensifies tomato flavor; can be omitted if using very sweet fresh tomatoes.
1/2 teaspoon Salt Enhances overall flavor; adjust to personal taste.
1 teaspoon Dried Basil Imparts an Italian flavor profile; fresh herbs can provide a brighter taste.
1 teaspoon Italian Seasoning
1/8 teaspoon Black Pepper Adds a hint of heat; adjust according to spice preference.
1 cup Heavy Cream Creates a rich sauce; coconut cream offers a dairy-free alternative.
3/4 cup Parmesan Cheese, divided Adds umami richness; nutritional yeast is great for a vegan option.
2 cups Chopped Spinach Increases nutrition and color; feel free to swap with kale or Swiss chard.

For the Tortellini

3 cups Cooked Cheese Tortellini The main component of the dish; gluten-free tortellini can be substituted as needed.

Equipment

Large skillet

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive or avocado oil in a large skillet over medium heat until shimmering, about 2 minutes.
Add 2 diced shallots and 2 minced garlic cloves to the skillet. Sauté for about 3 minutes until translucent and fragrant.
Stir in 2 cups of cherry tomatoes, gently pressing them with a spatula to release their juices, and cook for about 10 minutes.
Combine 1 tablespoon of tomato paste, 1/2 cup of roasted red peppers, 1/2 teaspoon of salt, 1 teaspoon each of dried basil and Italian seasoning, and 1/8 teaspoon of black pepper. Simmer for about 2 minutes.
Pour in 1 cup of heavy cream and let it simmer for 2-3 minutes until it thickens slightly.
Gently fold in 1/2 cup of grated Parmesan, 3 cups of cooked tortellini, and 2 cups of chopped spinach, cooking until the spinach wilts, about 2-3 minutes.
Top with another 1/4 cup of grated Parmesan and adjust seasoning if needed. Serve hot.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 18gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 1500IUVitamin C: 25mgCalcium: 300mgIron: 2mg

Notes

This dish is customizable; feel free to incorporate your favorite vegetables.

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