This Creamy Tomato Basil Tortellini Skillet is a quick, one-pan meal bursting with vibrant flavors and wholesome ingredients.
Rich in plant-based protein from cheese tortellini and packed with fiber from fresh spinach and tomatoes, it delivers nourishing goodness with every bite.
Low in saturated fat and easy to prepare, it’s perfect for weeknight dinners or effortless meal prep.
Creamy Tomato Basil Tortellini
Equipment
- 1 Medium Skillet
- 1 Food processor
- 1 Wooden Spoon or Spatula
- Measuring Cups and Spoons
Ingredients
- 14 oz diced tomatoes pureed
- 6 oz diced tomatoes with juice, for later use
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese plus extra for serving
- 1/2 teaspoon dried oregano
- 9 oz refrigerated cheese tortellini
- 1/2 cup vegetable broth plus extra if needed
Instructions
- Prepare the Tomatoes for the Sauce: Start by taking 14 ounces of diced tomatoes and placing them in a food processor. Blend until completely smooth, creating a rich, velvety tomato puree. This puree will form the base of your creamy sauce, giving it a luscious texture and deep tomato flavor. Set this aside while you gather the remaining ingredients.
- Sauté Garlic and Build the Creamy Base: Heat a medium skillet over medium heat. Once warm, add the minced garlic. Stir gently for about 30 seconds until fragrant, being careful not to burn it. Immediately add the pureed tomatoes and heavy cream, stirring constantly to combine. Increase the heat slightly until the mixture begins to bubble, then reduce it to a low simmer. Continue stirring occasionally until the sauce thickens slightly and takes on a creamy consistency.
- Incorporate Fresh Greens and Herbs: Raise the heat to medium again and add the fresh baby spinach and fresh basil leaves to the skillet. Stir them into the creamy tomato mixture until the spinach starts to wilt and the basil releases its aromatic fragrance. This step not only adds vibrant color but also infuses the sauce with fresh, herby flavor.
- Add Cheese and Seasonings: Sprinkle in the grated Parmesan cheese and dried oregano, stirring constantly to ensure the cheese melts smoothly into the sauce. The cheese will thicken the sauce further and add a savory depth. Taste the sauce and adjust seasoning if necessary—add a pinch of salt or pepper if desired.
- Cook the Tortellini in the Skillet: Gently add the refrigerated cheese tortellini to the skillet, along with the remaining 6 ounces of diced tomatoes and their juice. Stir carefully to ensure the tortellini are fully submerged in the creamy tomato mixture. Pour in the vegetable broth and press the tortellini gently below the liquid, allowing them to absorb the flavors.If needed, add a splash more cream or broth to keep the sauce smooth and rich.
- Simmer Until Tortellini is Heated Through: Reduce the heat slightly and cover the skillet if desired. Let the tortellini cook in the creamy sauce for 5 to 8 minutes, stirring occasionally. Make sure each piece is evenly coated and warmed through. The sauce should thicken further and cling to the pasta, creating a luxurious, velvety coating.
- Final Touches and Serving: Once the tortellini are fully heated and the sauce has reached your desired consistency, sprinkle additional Parmesan cheese over the top. This adds a final layer of flavor and an inviting cheesy aroma.Serve immediately while warm, garnishing with extra fresh basil if desired. Pair with a simple side salad or crusty bread for a complete, satisfying meal.
- Storage and Meal Prep Tips: If you have leftovers, allow the skillet to cool slightly, then transfer to an airtight container. Refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. To reheat, thaw if frozen and warm gently on the stove, adding a splash of cream or broth to restore the creamy texture.
Notes
- Adjusting Sauce Consistency: If the sauce seems too thick while cooking, add a little extra vegetable broth or heavy cream, one tablespoon at a time, until it reaches a smooth, pourable consistency.
- Cheese Variations: Parmesan is traditional, but Pecorino Romano or Asiago cheese can also be used for a sharper, tangier flavor.
- Tortellini Choices: Cheese tortellini is recommended, but meat-filled or spinach tortellini can be used to vary flavor and protein content.
- Herb Flexibility: Fresh basil provides the best flavor, but if unavailable, dried basil can be substituted—use about one-third the amount of fresh.
Chef’s Secrets For Creamy Perfection
To achieve a silky, creamy sauce that clings beautifully to each tortellini, it’s essential to balance the heat during cooking.
Start by simmering the tomato puree gently with garlic and cream; this allows the flavors to meld without curdling the cream.
Incorporating the spinach and basil toward the end preserves their vibrant color and delicate aroma.
Finally, adding Parmesan gradually while stirring ensures a smooth, lump-free sauce.
For extra richness, a small knob of butter can be whisked in at the very end.
Serving Suggestions For Maximum Enjoyment
This creamy tortellini pairs wonderfully with light, refreshing sides.
A crisp mixed greens salad with a simple lemon vinaigrette provides contrast to the rich sauce.
Garlic bread or focaccia makes an excellent companion, perfect for soaking up every last drop of the creamy tomato sauce.
For a complete meal, consider topping the dish with grilled chicken, shrimp, or roasted vegetables to boost protein and texture, making it a hearty, satisfying dinner option for the entire family.
Storage Tips To Keep Fresh
Leftovers should be cooled to room temperature before storing in an airtight container.
Refrigerated, the dish remains fresh for up to 3 days; reheat gently over low heat on the stove, adding a splash of cream or broth to restore its original creaminess.
For longer storage, freeze the cooled tortellini in a freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator before reheating, and avoid microwaving at high heat, which can make the pasta chewy and the sauce separate.
Frequently Asked Questions
1. Can I make this dish vegan?
Yes! Replace the cheese tortellini with a vegan variety, use coconut cream or cashew cream instead of heavy cream, and substitute nutritional yeast or vegan Parmesan for the cheese.
The flavor will remain rich and satisfying while keeping it plant-based.
2. Can I use dried tortellini instead of fresh?
Absolutely. If using dried tortellini, cook it separately according to package instructions, then stir it into the sauce.
This ensures even cooking and prevents the pasta from absorbing too much sauce during simmering.
3. How can I make this recipe lighter?
Swap heavy cream for half-and-half or a mixture of milk and Greek yogurt for a lower-fat version.
Reduce the cheese slightly and increase the amount of spinach to boost fiber and volume while keeping it creamy and flavorful.
4. Can I prepare this in advance for meal prep?
Yes, the sauce can be made a day in advance. Store it in the fridge without adding the tortellini.
When ready to eat, reheat the sauce gently and add freshly cooked tortellini, combining everything for a fresh-tasting meal.
5. What herbs and spices work well for variation?
Beyond basil and oregano, fresh thyme or a pinch of red pepper flakes can add depth and subtle heat.
Rosemary or Italian seasoning can be used for a slightly different aromatic profile, allowing you to customize flavor to your liking.
