Ingredients
20 oz cheese tortellini (refrigerated or frozen)
2 tablespoons olive oil
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes (or tomato sauce)
1 cup heavy cream
1 teaspoon Italian seasoning
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/2 cup fresh basil leaves, chopped or torn
Optional Add-Ins (measured)
2 cups fresh spinach
1 cup cooked chicken or Italian sausage, sliced
8 oz shrimp, peeled and deveined
1 tablespoon butter (for extra richness)
Garnish (optional)
Extra Parmesan cheese
Fresh basil leaves
Cracked black pepper
Instructions
Cook tortellini according to package directions; drain and set aside.
Sauté garlic in olive oil until fragrant.
Stir in tomatoes, seasoning, salt, and pepper; simmer 8–10 minutes.
Reduce heat and stir in cream until smooth and slightly thickened.
Add cooked tortellini and toss to coat.
Finish with fresh basil and Parmesan before serving.
Notes
Cooking Tips
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Don’t boil the sauce after adding cream—keep it at a gentle simmer to prevent separation.
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Fresh basil matters: tear it by hand and add at the end for the brightest flavor.
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Thicker sauce: let it simmer uncovered for a few extra minutes before adding tortellini.
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Extra richness: stir in a tablespoon of butter or mascarpone at the end.
Variations
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Protein boost: add grilled chicken, Italian sausage, or shrimp.
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Spinach tomato basil tortellini: stir in fresh spinach until just wilted.
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Spicy version: increase red pepper flakes or add a spoon of Calabrian chili paste.
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Lighter option: substitute half-and-half for heavy cream.
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Vegan: use dairy-free tortellini and coconut cream or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 17g