Creamy Tomato Basil Tortellini Quick and Flavorful Meal

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- 12 oz cheese tortellini (fresh or frozen) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes (fire-roasted preferable) - 1 cup heavy cream - 1 cup fresh basil leaves, chopped - 1 teaspoon Italian seasoning - Salt and pepper to taste - Grated Parmesan cheese for serving For this creamy tomato basil tortellini, the main stars are the cheese tortellini and ripe tomatoes. The tortellini can be fresh or frozen. I like using fire-roasted tomatoes for extra flavor. The heavy cream adds richness and smoothness. Fresh basil gives the dish its bright taste. - Crusty bread for serving - Extra basil for garnish - Red pepper flakes for heat These optional ingredients add more flavor. Crusty bread is perfect for soaking up the creamy sauce. Adding red pepper flakes gives a nice kick if you enjoy spice. - Large pot for boiling water - Large skillet for cooking - Wooden spoon or spatula for stirring - Colander for draining tortellini - Measuring cups and spoons Using the right tools makes cooking easier. A large pot helps boil the tortellini quickly. A skillet is great for mixing all the ingredients. Make sure to have a colander to drain the pasta well. {{ingredient_image_1}} Start by boiling a large pot of salted water. Add 12 oz of cheese tortellini. Cook it according to the package instructions, which usually takes about 3-5 minutes. You want it to be al dente. Once cooked, drain the tortellini, but save about 1/2 cup of the pasta water. This water will help adjust the sauce later if needed. Set the tortellini aside. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add 3 minced garlic cloves. Sauté the garlic for about one minute. You want it to smell amazing, but be careful not to burn it. Burnt garlic can ruin the flavor. Now, it’s time to add flavor. Stir in a can of 14 oz diced tomatoes, preferably fire-roasted, along with their juices. Let this mixture cook for about 5 minutes. This will help the flavors blend together. After that, lower the heat to medium-low. Pour in 1 cup of heavy cream and stir until fully mixed. Let it simmer for another 3-4 minutes, allowing the sauce to thicken a bit. Finally, add the cooked tortellini to the skillet. Gently stir to coat the pasta in the creamy sauce. If you find the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency. Next, stir in 1 cup of chopped fresh basil and 1 teaspoon of Italian seasoning. Season with salt and pepper to taste. Let everything heat through for another 1-2 minutes. Serve hot, topped with grated Parmesan cheese and a sprinkle of extra basil for a fresh touch. To cook tortellini just right, use a big pot. Fill it with water and add salt. Bring the water to a boil before adding the tortellini. Follow the time on the package for cooking. I recommend cooking it until it is al dente. This keeps it firm and not mushy. After cooking, drain it but save half a cup of the pasta water. This water helps if your sauce gets too thick. For a creamier sauce, use heavy cream. It gives the sauce a rich, smooth texture. Stir the cream into the tomato mix slowly. Let it simmer on low heat for a few minutes. If it gets too thick, add a splash of the reserved pasta water. This makes the sauce silky and keeps it light. For a lovely presentation, serve the tortellini in bowls or on plates. Drizzle some olive oil on top for shine. A sprinkle of fresh basil adds color and flavor. You can also use grated Parmesan cheese for a tasty finish. Serve with a slice of crusty bread to soak up the sauce. This makes the meal look inviting and delicious! Pro Tips Fresh Basil for Flavor: Always use fresh basil instead of dried to enhance the flavor profile of the dish. Add it at the end of cooking to maintain its vibrant taste and aroma. Perfect Pasta Texture: Make sure to cook tortellini until al dente for the best texture. This helps the pasta hold its shape and prevents it from becoming mushy in the sauce. Customize the Creaminess: Adjust the amount of heavy cream based on your preference for creaminess. If you want a lighter dish, you can substitute half of the cream with vegetable broth. Garnish for Presentation: Use freshly grated Parmesan and a sprinkle of extra basil for garnish. This not only adds flavor but also makes the dish visually appealing when served. {{image_2}} For a vegetarian twist, keep the dish simple. You can use just the cheese tortellini and add more veggies. Consider spinach, mushrooms, or zucchini. These add color and texture. You can sauté them with garlic for added flavor. If you want more protein, chicken or shrimp works well. Cook bite-sized pieces in the skillet before adding the garlic. For a heartier dish, try adding cooked Italian sausage. Cook it until browned and mix it in with the tortellini. Not a fan of tortellini? You can switch to gnocchi or penne. Both pair nicely with the creamy sauce. Whole wheat or gluten-free pasta are great options too. Feel free to choose what fits your taste and diet best. Store leftover creamy tomato basil tortellini in an airtight container. It will stay fresh for up to three days in the fridge. Make sure to let the dish cool down before sealing it. If you want to keep it longer, consider freezing it instead. To freeze, place the tortellini in a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. For best results, freeze it without the cheese. When ready to eat, thaw overnight in the fridge. To reheat, place the tortellini in a skillet over medium heat. Add a splash of water or cream to prevent it from drying out. Stir gently until heated through. You can also use a microwave; just cover it to keep moisture. Heat in short bursts, stirring in between. Enjoy your creamy dish again! Yes, you can use store-bought tortellini. Fresh or frozen options work well. Just follow the cooking instructions on the package. They will taste great in this creamy sauce. To make this dish dairy-free, swap heavy cream for coconut cream or cashew cream. You can also use a dairy-free cheese tortellini. This keeps the flavor while making it suitable for dairy-free diets. You can use half-and-half, almond milk, or oat milk as a substitute for heavy cream. These options give a similar texture. For a thicker sauce, add a bit of cornstarch or flour to your milk. The dish lasts 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it gently on the stove or in the microwave, adding a splash of water if needed. This blog post covered the key ingredients and tools for making tortellini. I walked through step-by-step cooking instructions. Everyone can learn useful tips for great taste and texture. You saw variations to suit different diets. Finally, we discussed how to store and reheat your dish. Embrace creativity as you make this recipe your own! Enjoy cooking and sharing this delicious meal with friends and family.

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Are you ready for a delicious and quick meal? My Creamy Tomato Basil Tortellini is perfect for busy nights. This dish combines rich flavors and fresh ingredients in no time. Whether you’re a busy parent or just craving comfort food, you’ll love how easy this recipe is. Let’s dive in and make a meal that will impress everyone at your table!

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Why I Love This Recipe

  1. Quick and Easy: This creamy tomato basil tortellini recipe comes together in just 25 minutes, making it perfect for a weeknight dinner.
  2. Comfort Food: The combination of cheesy tortellini and rich creamy sauce is the ultimate comfort food that warms the soul.
  3. Fresh Ingredients: Using fresh basil and fire-roasted tomatoes elevates the flavors and adds a burst of freshness to every bite.
  4. Customizable: This recipe can easily be adapted with different vegetables or proteins, allowing for endless variations to suit your taste.

Ingredients

Main Ingredients

– 12 oz cheese tortellini (fresh or frozen)

– 2 tablespoons olive oil

– 3 cloves garlic, minced

– 1 can (14 oz) diced tomatoes (fire-roasted preferable)

– 1 cup heavy cream

– 1 cup fresh basil leaves, chopped

– 1 teaspoon Italian seasoning

– Salt and pepper to taste

– Grated Parmesan cheese for serving

For this creamy tomato basil tortellini, the main stars are the cheese tortellini and ripe tomatoes. The tortellini can be fresh or frozen. I like using fire-roasted tomatoes for extra flavor. The heavy cream adds richness and smoothness. Fresh basil gives the dish its bright taste.

Optional Ingredients

– Crusty bread for serving

– Extra basil for garnish

– Red pepper flakes for heat

These optional ingredients add more flavor. Crusty bread is perfect for soaking up the creamy sauce. Adding red pepper flakes gives a nice kick if you enjoy spice.

Tools Needed

– Large pot for boiling water

– Large skillet for cooking

– Wooden spoon or spatula for stirring

– Colander for draining tortellini

– Measuring cups and spoons

Using the right tools makes cooking easier. A large pot helps boil the tortellini quickly. A skillet is great for mixing all the ingredients. Make sure to have a colander to drain the pasta well.

Step-by-Step Instructions

Cooking the Tortellini

Start by boiling a large pot of salted water. Add 12 oz of cheese tortellini. Cook it according to the package instructions, which usually takes about 3-5 minutes. You want it to be al dente. Once cooked, drain the tortellini, but save about 1/2 cup of the pasta water. This water will help adjust the sauce later if needed. Set the tortellini aside.

Sautéing the Garlic

Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add 3 minced garlic cloves. Sauté the garlic for about one minute. You want it to smell amazing, but be careful not to burn it. Burnt garlic can ruin the flavor.

Adding Tomatoes and Cream

Now, it’s time to add flavor. Stir in a can of 14 oz diced tomatoes, preferably fire-roasted, along with their juices. Let this mixture cook for about 5 minutes. This will help the flavors blend together. After that, lower the heat to medium-low. Pour in 1 cup of heavy cream and stir until fully mixed. Let it simmer for another 3-4 minutes, allowing the sauce to thicken a bit.

Combining and Seasoning

Finally, add the cooked tortellini to the skillet. Gently stir to coat the pasta in the creamy sauce. If you find the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency. Next, stir in 1 cup of chopped fresh basil and 1 teaspoon of Italian seasoning. Season with salt and pepper to taste. Let everything heat through for another 1-2 minutes. Serve hot, topped with grated Parmesan cheese and a sprinkle of extra basil for a fresh touch.

Tips & Tricks

Cooking Tips for Perfect Tortellini

To cook tortellini just right, use a big pot. Fill it with water and add salt. Bring the water to a boil before adding the tortellini. Follow the time on the package for cooking. I recommend cooking it until it is al dente. This keeps it firm and not mushy. After cooking, drain it but save half a cup of the pasta water. This water helps if your sauce gets too thick.

How to Make the Sauce Creamier

For a creamier sauce, use heavy cream. It gives the sauce a rich, smooth texture. Stir the cream into the tomato mix slowly. Let it simmer on low heat for a few minutes. If it gets too thick, add a splash of the reserved pasta water. This makes the sauce silky and keeps it light.

Presentation Tips for Serving

For a lovely presentation, serve the tortellini in bowls or on plates. Drizzle some olive oil on top for shine. A sprinkle of fresh basil adds color and flavor. You can also use grated Parmesan cheese for a tasty finish. Serve with a slice of crusty bread to soak up the sauce. This makes the meal look inviting and delicious!

Pro Tips

  1. Fresh Basil for Flavor: Always use fresh basil instead of dried to enhance the flavor profile of the dish. Add it at the end of cooking to maintain its vibrant taste and aroma.
  2. Perfect Pasta Texture: Make sure to cook tortellini until al dente for the best texture. This helps the pasta hold its shape and prevents it from becoming mushy in the sauce.
  3. Customize the Creaminess: Adjust the amount of heavy cream based on your preference for creaminess. If you want a lighter dish, you can substitute half of the cream with vegetable broth.
  4. Garnish for Presentation: Use freshly grated Parmesan and a sprinkle of extra basil for garnish. This not only adds flavor but also makes the dish visually appealing when served.

Variations

Vegetarian Options

For a vegetarian twist, keep the dish simple. You can use just the cheese tortellini and add more veggies. Consider spinach, mushrooms, or zucchini. These add color and texture. You can sauté them with garlic for added flavor.

Protein Additions

If you want more protein, chicken or shrimp works well. Cook bite-sized pieces in the skillet before adding the garlic. For a heartier dish, try adding cooked Italian sausage. Cook it until browned and mix it in with the tortellini.

Alternative Pasta Choices

Not a fan of tortellini? You can switch to gnocchi or penne. Both pair nicely with the creamy sauce. Whole wheat or gluten-free pasta are great options too. Feel free to choose what fits your taste and diet best.

Storage Info

Refrigeration Tips

Store leftover creamy tomato basil tortellini in an airtight container. It will stay fresh for up to three days in the fridge. Make sure to let the dish cool down before sealing it. If you want to keep it longer, consider freezing it instead.

Freezing Instructions

To freeze, place the tortellini in a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. For best results, freeze it without the cheese. When ready to eat, thaw overnight in the fridge.

Reheating Guidelines

To reheat, place the tortellini in a skillet over medium heat. Add a splash of water or cream to prevent it from drying out. Stir gently until heated through. You can also use a microwave; just cover it to keep moisture. Heat in short bursts, stirring in between. Enjoy your creamy dish again!

FAQs

Can I use store-bought tortellini?

Yes, you can use store-bought tortellini. Fresh or frozen options work well. Just follow the cooking instructions on the package. They will taste great in this creamy sauce.

How can I make this dish dairy-free?

To make this dish dairy-free, swap heavy cream for coconut cream or cashew cream. You can also use a dairy-free cheese tortellini. This keeps the flavor while making it suitable for dairy-free diets.

What can I substitute for heavy cream?

You can use half-and-half, almond milk, or oat milk as a substitute for heavy cream. These options give a similar texture. For a thicker sauce, add a bit of cornstarch or flour to your milk.

How long does the dish last in the fridge?

The dish lasts 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it gently on the stove or in the microwave, adding a splash of water if needed.

This blog post covered the key ingredients and tools for making tortellini. I walked through step-by-step cooking instructions. Everyone can learn useful tips for great taste and texture. You saw variations to suit different diets. Finally, we discussed how to store and reheat your dish.

Embrace creativity as you make this recipe your own! Enjoy cooking and sharing this delicious meal with friends and famil

- 12 oz cheese tortellini (fresh or frozen) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes (fire-roasted preferable) - 1 cup heavy cream - 1 cup fresh basil leaves, chopped - 1 teaspoon Italian seasoning - Salt and pepper to taste - Grated Parmesan cheese for serving For this creamy tomato basil tortellini, the main stars are the cheese tortellini and ripe tomatoes. The tortellini can be fresh or frozen. I like using fire-roasted tomatoes for extra flavor. The heavy cream adds richness and smoothness. Fresh basil gives the dish its bright taste. - Crusty bread for serving - Extra basil for garnish - Red pepper flakes for heat These optional ingredients add more flavor. Crusty bread is perfect for soaking up the creamy sauce. Adding red pepper flakes gives a nice kick if you enjoy spice. - Large pot for boiling water - Large skillet for cooking - Wooden spoon or spatula for stirring - Colander for draining tortellini - Measuring cups and spoons Using the right tools makes cooking easier. A large pot helps boil the tortellini quickly. A skillet is great for mixing all the ingredients. Make sure to have a colander to drain the pasta well. {{ingredient_image_1}} Start by boiling a large pot of salted water. Add 12 oz of cheese tortellini. Cook it according to the package instructions, which usually takes about 3-5 minutes. You want it to be al dente. Once cooked, drain the tortellini, but save about 1/2 cup of the pasta water. This water will help adjust the sauce later if needed. Set the tortellini aside. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add 3 minced garlic cloves. Sauté the garlic for about one minute. You want it to smell amazing, but be careful not to burn it. Burnt garlic can ruin the flavor. Now, it’s time to add flavor. Stir in a can of 14 oz diced tomatoes, preferably fire-roasted, along with their juices. Let this mixture cook for about 5 minutes. This will help the flavors blend together. After that, lower the heat to medium-low. Pour in 1 cup of heavy cream and stir until fully mixed. Let it simmer for another 3-4 minutes, allowing the sauce to thicken a bit. Finally, add the cooked tortellini to the skillet. Gently stir to coat the pasta in the creamy sauce. If you find the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency. Next, stir in 1 cup of chopped fresh basil and 1 teaspoon of Italian seasoning. Season with salt and pepper to taste. Let everything heat through for another 1-2 minutes. Serve hot, topped with grated Parmesan cheese and a sprinkle of extra basil for a fresh touch. To cook tortellini just right, use a big pot. Fill it with water and add salt. Bring the water to a boil before adding the tortellini. Follow the time on the package for cooking. I recommend cooking it until it is al dente. This keeps it firm and not mushy. After cooking, drain it but save half a cup of the pasta water. This water helps if your sauce gets too thick. For a creamier sauce, use heavy cream. It gives the sauce a rich, smooth texture. Stir the cream into the tomato mix slowly. Let it simmer on low heat for a few minutes. If it gets too thick, add a splash of the reserved pasta water. This makes the sauce silky and keeps it light. For a lovely presentation, serve the tortellini in bowls or on plates. Drizzle some olive oil on top for shine. A sprinkle of fresh basil adds color and flavor. You can also use grated Parmesan cheese for a tasty finish. Serve with a slice of crusty bread to soak up the sauce. This makes the meal look inviting and delicious! Pro Tips Fresh Basil for Flavor: Always use fresh basil instead of dried to enhance the flavor profile of the dish. Add it at the end of cooking to maintain its vibrant taste and aroma. Perfect Pasta Texture: Make sure to cook tortellini until al dente for the best texture. This helps the pasta hold its shape and prevents it from becoming mushy in the sauce. Customize the Creaminess: Adjust the amount of heavy cream based on your preference for creaminess. If you want a lighter dish, you can substitute half of the cream with vegetable broth. Garnish for Presentation: Use freshly grated Parmesan and a sprinkle of extra basil for garnish. This not only adds flavor but also makes the dish visually appealing when served. {{image_2}} For a vegetarian twist, keep the dish simple. You can use just the cheese tortellini and add more veggies. Consider spinach, mushrooms, or zucchini. These add color and texture. You can sauté them with garlic for added flavor. If you want more protein, chicken or shrimp works well. Cook bite-sized pieces in the skillet before adding the garlic. For a heartier dish, try adding cooked Italian sausage. Cook it until browned and mix it in with the tortellini. Not a fan of tortellini? You can switch to gnocchi or penne. Both pair nicely with the creamy sauce. Whole wheat or gluten-free pasta are great options too. Feel free to choose what fits your taste and diet best. Store leftover creamy tomato basil tortellini in an airtight container. It will stay fresh for up to three days in the fridge. Make sure to let the dish cool down before sealing it. If you want to keep it longer, consider freezing it instead. To freeze, place the tortellini in a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. For best results, freeze it without the cheese. When ready to eat, thaw overnight in the fridge. To reheat, place the tortellini in a skillet over medium heat. Add a splash of water or cream to prevent it from drying out. Stir gently until heated through. You can also use a microwave; just cover it to keep moisture. Heat in short bursts, stirring in between. Enjoy your creamy dish again! Yes, you can use store-bought tortellini. Fresh or frozen options work well. Just follow the cooking instructions on the package. They will taste great in this creamy sauce. To make this dish dairy-free, swap heavy cream for coconut cream or cashew cream. You can also use a dairy-free cheese tortellini. This keeps the flavor while making it suitable for dairy-free diets. You can use half-and-half, almond milk, or oat milk as a substitute for heavy cream. These options give a similar texture. For a thicker sauce, add a bit of cornstarch or flour to your milk. The dish lasts 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it gently on the stove or in the microwave, adding a splash of water if needed. This blog post covered the key ingredients and tools for making tortellini. I walked through step-by-step cooking instructions. Everyone can learn useful tips for great taste and texture. You saw variations to suit different diets. Finally, we discussed how to store and reheat your dish. Embrace creativity as you make this recipe your own! Enjoy cooking and sharing this delicious meal with friends and family.

Creamy Tomato Basil Tortellini

A delicious and creamy pasta dish featuring cheese tortellini, fresh basil, and fire-roasted tomatoes.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

  • 12 oz cheese tortellini (fresh or frozen)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 14 oz can diced tomatoes (fire-roasted preferable)
  • 1 cup heavy cream
  • 1 cup fresh basil leaves, chopped
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for serving Grated Parmesan cheese

Instructions
 

  • In a large pot, boil salted water. Add the tortellini and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  • Stir in the can of diced tomatoes (with juices) and cook for about 5 minutes, allowing the mixture to simmer and reduce slightly.
  • Lower the heat to medium-low, then add the heavy cream, stirring until combined. Let it simmer for another 3-4 minutes until the sauce thickens slightly.
  • Add the cooked tortellini to the skillet, stirring gently to coat in the sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is achieved.
  • Stir in the chopped basil and Italian seasoning, then season with salt and pepper to taste. Allow to cook for an additional 1-2 minutes to heat through.
  • Serve hot, topped with freshly grated Parmesan cheese and a sprinkle of extra basil if desired.

Notes

Serve in bowls or on plates with a drizzle of olive oil and an extra sprinkle of basil for a vibrant touch. Add a slice of crusty bread on the side for sopping up the creamy sauce!
Keyword basil, creamy, easy, pasta, tortellini

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