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Creamy Tomato Basil Tortellini

Kathleen R. Coffey
A quick and creamy one-pan tortellini skillet loaded with fresh spinach, ripe tomatoes, and aromatic basil.
Ready in under 30 minutes, this cheesy, protein-packed meal is perfect for weeknight dinners or simple meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Italian-American
Servings 5

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.