Go Back
To make creamy tomato basil tortellini, gather these key ingredients: - 12 oz cheese tortellini - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (15 oz) crushed tomatoes - 1 teaspoon sugar - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup heavy cream - 1 cup fresh basil, chopped - 1/2 cup grated Parmesan cheese - Optional: extra basil leaves for garnish You can swap some ingredients if needed. If you want a lighter dish, use half-and-half instead of heavy cream. For a dairy-free version, try using coconut cream. If you don't have cheese tortellini, any pasta shape works well. Use canned diced tomatoes if crushed tomatoes are not available. Fresh herbs are best, but dried basil can work in a pinch. This recipe contains dairy and gluten. For gluten-free options, choose gluten-free tortellini. If you’re lactose intolerant, use dairy-free cheese and cream. Always check labels for allergens. This dish can also be made vegan by using plant-based tortellini and omitting cheese. {{ingredient_image_1}} Start by boiling salted water in a large pot. Once boiling, add 12 oz of cheese tortellini. Cook them according to the package instructions until they are al dente. This usually takes about 3 to 5 minutes. After they are cooked, drain the tortellini and set them aside. Make sure not to rinse them. This keeps the flavor intact. In the same pot, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute. Watch closely to avoid burning the garlic. Once fragrant, add 1 can of crushed tomatoes, 1 teaspoon of sugar, and 1 teaspoon of dried oregano. Stir well to mix everything. Let the sauce simmer for 5 to 7 minutes. Season it with salt and pepper to your taste. Lower the heat and pour in 1 cup of heavy cream. Stir until the sauce becomes creamy. Now, mix in 1 cup of fresh chopped basil and 1/2 cup of grated Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly. Gently fold the cooked tortellini into the sauce, ensuring they are well coated. Let it simmer for another 2 to 3 minutes to heat through. Adjust seasoning if needed. Serve hot, garnished with extra basil leaves and a sprinkle of Parmesan cheese if you like. To get the sauce just right, focus on the cream. Start with medium heat to avoid burning. Stir in the heavy cream slowly. This helps the sauce thicken smoothly. If it's too thick, add a splash of pasta water. This water has starch and will help blend the sauce better. Fresh herbs make a big difference. I love using fresh basil in this dish. It adds a bright taste. You can also add a pinch of red pepper flakes for heat or more oregano for depth. Don't forget to taste as you go. Adjust the salt and pepper for the best flavor. Cook the tortellini in boiling salted water. This adds flavor to the pasta. Follow package instructions for timing. Drain the tortellini but save some cooking water. This water helps the sauce stick to the pasta. Mix the tortellini gently into the sauce for even coating. Enjoy every bite! Pro Tips Use Fresh Ingredients: Opt for fresh basil instead of dried for a more vibrant flavor in your creamy sauce. Adjust the Thickness: If the sauce is too thick, add a splash of pasta water to reach your desired consistency. Enhance the Flavor: Add a pinch of red pepper flakes for a spicy kick that complements the creaminess. Perfect Cheese Combination: Mix different types of cheese like mozzarella or Gruyère with Parmesan for a deeper flavor profile. {{image_2}} You can make creamy tomato basil tortellini vegetarian by skipping the meat. This dish shines with its creamy tomato sauce and fresh basil. You can add extra veggies for texture and flavor. Consider adding spinach, zucchini, or bell peppers. These choices boost nutrition and add color. They blend well with the sauce and tortellini. If you want to add protein, chicken or shrimp works great. For chicken, use cooked, shredded meat. Stir it into the sauce just before adding the tortellini. If you like shrimp, sauté them in olive oil until pink. Then, add them to the sauce. The protein makes the dish heartier and more filling. To make this dish gluten-free, you can swap regular tortellini for gluten-free pasta. Many brands offer tasty gluten-free options. Just follow cooking instructions on the package. Ensure all other ingredients, like sauces and seasonings, are gluten-free too. This way, you can enjoy creamy tomato basil tortellini without worry. To keep your creamy tomato basil tortellini fresh, store it in an airtight container. Make sure it cools down before sealing. Place it in the fridge if you plan to eat it within three days. The cream sauce can thicken, but it will still taste great. When you want to enjoy the leftovers, reheat them gently. Use a pot on low heat. Add a splash of water or more cream to loosen the sauce. Stir often until it’s hot. You can also use the microwave. Heat in short bursts, stirring in between to prevent hot spots. You can freeze this dish if you want to save some for later. First, let it cool completely. Then, place it in a freezer-safe container. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as described earlier for the best taste. Yes, you can use fresh tortellini. Fresh tortellini cooks faster than frozen. Check the package for cooking time. Generally, fresh tortellini takes about 3-5 minutes to cook. Just keep an eye on it to avoid overcooking. Toss it gently with the creamy sauce when ready. Absolutely! You can use half-and-half or whole milk. Both will create a lighter sauce. Keep in mind the sauce may not be as thick or rich. You can also add a bit of cream cheese for creaminess. This way, you maintain that lovely texture without too many calories. To spice it up, try adding red pepper flakes. Start with a pinch and taste. Adjust it to your heat preference. You can also use a spicy tomato sauce. Another option is to add diced jalapeños during cooking for a fresh kick. These tweaks will add flavor and heat to your dish. This article covered how to make a delicious tortellini dish. We explored key ingredients and great substitutions for diets. I shared step-by-step instructions for cooking and blending flavors. You learned tips to perfect the sauce and enhance taste. I also gave you variations for different diets and protein options. Lastly, I discussed the best ways to store and reheat. Remember, cooking is fun and can be adjusted for your taste. Enjoy your culinary journey with tortellini!

Creamy Tomato Basil Tortellini

A delicious and creamy pasta dish featuring cheese tortellini, crushed tomatoes, and fresh basil.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 12 oz cheese tortellini
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 15 oz crushed tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup heavy cream
  • 1 cup fresh basil, chopped
  • 0.5 cup grated Parmesan cheese
  • optional extra basil leaves for garnish

Instructions
 

  • In a large pot, bring salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
  • In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  • Add the crushed tomatoes, sugar, and dried oregano to the pot. Stir well to combine and let simmer for 5-7 minutes. Season with salt and pepper to taste.
  • Lower the heat and pour in the heavy cream, stirring until fully incorporated and the sauce is creamy.
  • Mix in the chopped basil and grated Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly.
  • Gently fold the cooked tortellini into the creamy sauce, ensuring they are well coated.
  • Allow to simmer for another 2-3 minutes to heat through, then adjust seasoning, if necessary.
  • Serve hot, garnished with additional basil leaves and a sprinkle of Parmesan cheese if desired.

Notes

Garnish with extra basil leaves and Parmesan cheese for added flavor.
Keyword basil, creamy, tomato, tortellini