Creamy Tomato Basil Tortellini (One-Pan) – Cozy, Quick, and Satisfying

If you’re craving a comforting pasta dinner that feels special but takes minimal effort, this one-pan tortellini hits the mark. Cheese-filled tortellini simmer in a silky tomato-basil sauce that’s rich, bright, and perfectly balanced. Everything cooks in one skillet—no separate pot of boiling water—so cleanup is easy.

It’s the kind of weeknight meal that tastes like you fussed, even when you didn’t. Add a simple salad or garlic bread, and dinner is done.

What Makes This Special

• One-pan convenience: The tortellini cooks right in the sauce, soaking up flavor and saving you dishes.
• Velvety, balanced sauce: Tomato, cream, and fresh basil create a cozy, restaurant-style finish.
• Ready in about 25 minutes: Fast enough for busy nights but worthy of company.
• Flexible ingredients: Use store-bought tortellini and pantry staples, then tweak to your taste.
• Kid- and crowd-friendly: Familiar flavors with a rich, cheesy twist.

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 1 (14.5-ounce) can crushed or diced tomatoes
• 1 cup low-sodium chicken broth or vegetable broth
• 1/2 cup tomato sauce or passata (for extra body)
• 18–20 ounces refrigerated cheese tortellini
• 1/2 cup heavy cream (or half-and-half for lighter)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup fresh basil, thinly sliced (plus extra for garnish)
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and black pepper, to taste
• Optional add-ins: 1 cup baby spinach, cooked chicken sausage, or crispy pancetta

How to Make It

1. Sauté the aromatics: Heat olive oil and butter in a large deep skillet over medium heat. Add onion and a pinch of salt.

   Cook 3–4 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes. Cook 30 seconds until fragrant.

2. Build the sauce base: Pour in crushed tomatoes, broth, and tomato sauce.

   Stir well and bring to a gentle simmer. Taste and add the sugar if the sauce is sharp. Season lightly with salt and pepper.

3. Add the tortellini: Stir in the tortellini so it’s mostly submerged.

   Reduce to medium-low and simmer uncovered for 5–7 minutes, stirring occasionally so nothing sticks. The sauce will reduce slightly as the pasta cooks.

4. Make it creamy: When the tortellini is tender, lower the heat and stir in the heavy cream. Simmer 1–2 minutes to thicken slightly.
5. Finish with cheese and basil: Stir in Parmesan until melted and smooth.

   Fold in fresh basil. If using spinach or pre-cooked add-ins, stir them in now and heat through.

6. Adjust and serve: Taste and season with more salt and pepper as needed. If the sauce is too thick, loosen with a splash of broth or cream.

   Serve hot with extra Parmesan and basil on top.

How to Store

• Refrigerator: Cool fully, then store in an airtight container for up to 3 days.
• Reheating: Warm gently on the stove over low heat with a splash of cream, milk, or broth to loosen the sauce. Microwave in short intervals, stirring between bursts.
• Freezing: Not ideal. Cream sauces and cooked tortellini can turn grainy and mushy after thawing.

  If you must freeze, do so before adding cream and basil, then add them fresh when reheating.

Benefits of This Recipe

• Fast and flavorful: A cozy, creamy sauce in minutes without complicated steps.
• Minimal cleanup: One skillet handles everything.
• Customizable: Make it vegetarian, add protein, or bump up the veggies.
• Budget-friendly: Uses pantry staples and store-bought tortellini.
• Great for leftovers: Stays tasty for a couple of days with easy reheating.

Pitfalls to Watch Out For

• Boiling too hard: A vigorous boil can split the cream later and overcook the tortellini. Keep it to a gentle simmer.
• Overcooking pasta: Tortellini cooks quickly. Check a piece at 5 minutes and pull when just tender.
• Too thick or too thin sauce: If it tightens up, add a splash of broth or cream.

  If it’s thin, simmer 1–2 minutes more after adding cream.

• Salting late: Taste at the end; Parmesan adds saltiness. Avoid over-salting early.
• Skipping the basil: Fresh basil adds brightness. If you don’t have it, add a squeeze of lemon at the end for lift.

Alternatives

• Lighter version: Use half-and-half and reduce butter to 1 tablespoon.

  Add extra spinach for volume.

• Gluten-free: Use gluten-free tortellini and check labels on broth and sauces.
• Dairy-free creamy swap: Use a dairy-free cream (like cashew cream or coconut milk) and a vegan Parmesan. Choose dairy-free tortellini.
• Protein boost: Stir in cooked Italian sausage, rotisserie chicken, or sautéed shrimp in the last few minutes.
• Veggie add-ins: Mushrooms, roasted red peppers, zucchini, or peas all work well. Sauté firm veggies with the onion; stir tender ones in at the end.
• Tomato variations: Use fire-roasted tomatoes for a smoky edge, or passata for a smoother sauce.

FAQ

Can I use frozen tortellini?

Yes.

Add it straight from the freezer and simmer a couple of minutes longer. Ensure it’s heated through and tender before adding cream.

What can I use instead of heavy cream?

Half-and-half works, though the sauce will be a bit lighter. For dairy-free, use a rich plant-based cream like cashew cream or full-fat coconut milk.

How do I prevent the sauce from curdling?

Keep the heat moderate and avoid a rolling boil after adding cream.

Tempering helps: stir a few spoonfuls of hot sauce into the cream first, then add it back to the pan.

Can I make this ahead?

It’s best fresh, but you can cook the sauce ahead without the cream and basil. Reheat gently, then add cream, Parmesan, and basil right before serving.

What cheese works best for topping?

Freshly grated Parmesan or Pecorino Romano. A little mozzarella can be added for extra meltiness, but it will thicken the sauce more.

Is there a way to add more brightness?

Yes.

Add a squeeze of lemon or a splash of balsamic at the end, or increase the fresh basil. A pinch of sugar can balance acidity if needed.

Can I make it spicy?

Absolutely. Increase the red pepper flakes, or finish with Calabrian chili paste or a drizzle of chili oil.

Final Thoughts

This creamy tomato basil tortellini is the definition of easy comfort: one pan, simple steps, and a sauce that tastes like you simmered it all afternoon.

Keep tortellini and tomatoes on hand, and you’ve got a reliable, weeknight-friendly dinner ready in minutes. Customize it with what you have, garnish with fresh basil, and enjoy a cozy bowl that never feels boring.

Creamy Tomato Basil Tortellini (One-Pan) - Cozy, Quick, and Satisfying

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 1 (14.5-ounce) can crushed or diced tomatoes
• 1 cup low-sodium chicken broth or vegetable broth
• 1/2 cup tomato sauce or passata (for extra body)
• 18–20 ounces refrigerated cheese tortellini
• 1/2 cup heavy cream (or half-and-half for lighter)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup fresh basil, thinly sliced (plus extra for garnish)
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and black pepper, to taste
• Optional add-ins: 1 cup baby spinach, cooked chicken sausage, or crispy pancetta

Method

 

1. Sauté the aromatics: Heat olive oil and butter in a large deep skillet over medium heat. Add onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes. Cook 30 seconds until fragrant.
2. Build the sauce base: Pour in crushed tomatoes, broth, and tomato sauce. Stir well and bring to a gentle simmer. Taste and add the sugar if the sauce is sharp. Season lightly with salt and pepper.
3. Add the tortellini: Stir in the tortellini so it’s mostly submerged. Reduce to medium-low and simmer uncovered for 5–7 minutes, stirring occasionally so nothing sticks. The sauce will reduce slightly as the pasta cooks.
4. Make it creamy: When the tortellini is tender, lower the heat and stir in the heavy cream. Simmer 1–2 minutes to thicken slightly.
5. Finish with cheese and basil: Stir in Parmesan until melted and smooth. Fold in fresh basil. If using spinach or pre-cooked add-ins, stir them in now and heat through.
6. Adjust and serve: Taste and season with more salt and pepper as needed. If the sauce is too thick, loosen with a splash of broth or cream. Serve hot with extra Parmesan and basil on top.

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