Go Back
To make this creamy delight, gather these main ingredients: - 12 oz cheese tortellini (fresh or frozen) - 2 tablespoons extra virgin olive oil - 3 cloves garlic, minced - 1 can (14 oz) fire-roasted diced tomatoes, undrained - 1 cup heavy cream - 1 cup fresh basil leaves, roughly chopped - 1 teaspoon Italian seasoning blend - Salt and freshly cracked pepper to taste - Grated Parmesan cheese, for garnish These ingredients create a rich and tasty dish. The cheese tortellini adds a soft, chewy texture. Fire-roasted tomatoes bring a sweet and smoky flavor. Fresh basil gives a bright taste while heavy cream makes it all creamy and smooth. To elevate your dish, consider these optional garnishes: - Extra fresh basil leaves - A drizzle of extra virgin olive oil - A sprinkle of red pepper flakes for heat These garnishes not only add flavor but also make the dish look beautiful. They provide a lovely touch to impress your guests. For a smooth cooking experience, prepare these tools: - Large pot for boiling pasta - Colander for draining tortellini - Large skillet for cooking sauce - Wooden spoon for stirring - Measuring cups and spoons for accuracy Having the right tools makes cooking easier. It helps you focus on creating a delicious meal. Enjoy the process and let your kitchen shine! {{ingredient_image_2}} Start by boiling a large pot of salted water. When the water boils, add the tortellini. Cook them as per the package guide until they are al dente. After cooking, drain the tortellini but keep about ½ cup of the pasta water. Set both the tortellini and water aside for later. In a large skillet, pour in the olive oil and heat it over medium heat. Once it’s hot, add the minced garlic. Sauté the garlic for about one minute. You want it to be fragrant and golden. Be careful not to let it burn. After that, add the fire-roasted diced tomatoes, juices included. Stir well and let this cook for about five minutes. This step helps the flavors blend nicely. Next, reduce the heat to medium-low. Pour in the heavy cream and stir until it mixes well with the tomatoes. Let the sauce simmer for about three to four minutes. This allows it to thicken a bit. Keep stirring occasionally to keep it smooth and creamy. Now, gently fold the cooked tortellini into the creamy sauce. Make sure each piece is well-coated. If the sauce looks too thick, slowly add the reserved pasta water. Stir until you reach the creaminess you like. Then, add the chopped basil and Italian seasoning. Season with salt and cracked pepper to taste. Cook everything for one to two minutes more to heat through. Transfer your beautiful tortellini to serving bowls. Generously sprinkle grated Parmesan cheese on top. If you like, add a bit more basil for color. For a lovely presentation, drizzle a little extra virgin olive oil over the dish. Pair it with a slice of crusty bread to soak up the creamy sauce. Enjoy your delicious meal! When making creamy tomato basil tortellini, it’s easy to slip up. Here are some tips to help you avoid common mistakes: - Overcooking Tortellini: Always follow the time on the package. Overcooked tortellini can become mushy. - Burning Garlic: Garlic cooks quickly. Stir it constantly to prevent burning. - Not Using Enough Salt: Salt enhances flavor. Don’t forget to season your water before boiling the tortellini. Want to boost the taste of your dish? Try these simple ideas: - Add Fresh Herbs: Toss in extra fresh basil or some parsley for a fresh kick. - Use Quality Tomatoes: Fire-roasted tomatoes add depth. Look for high-quality brands. - Incorporate Red Pepper Flakes: For some heat, sprinkle in red pepper flakes as you cook. Cooking tortellini can be easy with these best practices: - Use Plenty of Water: A large pot helps prevent sticking. Salt your water well. - Reserve Pasta Water: Save some water before draining. It helps adjust sauce thickness later. - Don’t Rush the Sauce: Let the sauce simmer for better flavor. Take your time and enjoy the process. Pro Tips Perfect Tortellini: Make sure to cook the tortellini just until al dente; they will continue to cook slightly in the sauce. Use Fresh Ingredients: For the best flavor, opt for fresh basil and high-quality canned tomatoes. It makes a noticeable difference! Adjust Creaminess: If your sauce is too thick, gradually add more reserved pasta water until you reach your desired consistency. Cheese Variations: Feel free to mix different cheeses, like mozzarella or ricotta, with the Parmesan for added richness and flavor. {{image_4}} You can easily make this dish vegetarian. Simply use vegetable broth instead of butter when cooking. This keeps the flavors rich without any meat. You can also add more veggies like spinach, zucchini, or bell peppers. These will add color and nutrients. Just sauté them before adding the tomatoes. For a protein boost, try adding cooked chicken or shrimp. Grilled chicken adds a nice smoky flavor. For shrimp, just toss them in the skillet after the garlic. Cook until they turn pink. You can even use canned chickpeas for a plant-based option. They add protein and texture to your meal. Get creative with swaps to match your taste. Use sun-dried tomatoes for a richer flavor. Swap heavy cream for coconut milk to create a dairy-free dish. If you love spice, add crushed red pepper flakes. You can also try different herbs like thyme or oregano to change the taste. Each swap can give your creamy tomato basil tortellini a new twist! After enjoying your creamy tomato basil tortellini, store leftovers in an airtight container. Make sure they cool down to room temperature before sealing. This helps keep the dish fresh. You can keep it in the fridge for up to three days. To enjoy later, just remember to reheat it gently. If you want to freeze your tortellini, it’s best to do this before adding the cream. Cook the tortellini and let it cool completely. Then, place it in a freezer-safe bag. Squeeze out as much air as possible before sealing. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge. To reheat your tortellini, use a skillet over low heat. Add a splash of water or extra cream to help loosen the sauce. Stir gently until heated through. You can also use the microwave if you’re in a rush. Just cover it with a damp paper towel to keep it moist. Heat in short intervals, stirring in between for even warmth. Enjoy your creamy dish again! Yes, you can use frozen tortellini. Just cook it according to the package instructions. Frozen tortellini cooks well in boiling water. It will still taste great in the creamy sauce. To make this dish dairy-free, swap heavy cream with coconut cream or cashew cream. You can also use dairy-free cheese for a cheesy flavor. Ensure the tortellini you choose is dairy-free as well. You can serve creamy tomato basil tortellini with garlic bread or a fresh salad. Pairing it with a simple green salad adds crunch and balance. A glass of white wine also complements the flavors beautifully. We’ve explored all the key parts of making creamy tomato basil tortellini. You learned about the main ingredients, tools, and step-by-step cooking methods. I shared tips to avoid common mistakes and ways to enhance flavor. Plus, I offered variations and storage tips for your leftovers. This dish is simple and rich in taste. With a few tweaks, you can make it your own. Enjoy cooking and enjoy sharing this delicious meal with others.

Creamy Tomato Basil Tortellini

A delicious and creamy pasta dish featuring cheese tortellini, fire-roasted tomatoes, and fresh basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

  • 12 oz cheese tortellini (fresh or frozen)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 14 oz fire-roasted diced tomatoes, undrained
  • 1 cup heavy cream
  • 1 cup fresh basil leaves, roughly chopped
  • 1 teaspoon Italian seasoning blend
  • to taste salt and freshly cracked pepper
  • for garnish grated Parmesan cheese

Instructions
 

  • Cook the Tortellini: Begin by bringing a large pot of salted water to a rolling boil. Carefully add the tortellini and cook them according to the package instructions until they reach an al dente texture. Once cooked, drain the tortellini while reserving about ½ cup of the pasta water, and set both aside.
  • Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute, stirring continuously until it becomes fragrant and golden, ensuring it doesn’t burn.
  • Incorporate the Tomatoes: Pour the can of fire-roasted diced tomatoes (with all juices) into the skillet. Stir well and allow the mixture to cook for approximately 5 minutes, letting it simmer gently to reduce slightly and develop flavor.
  • Create a Creamy Sauce: Reduce the heat to medium-low and pour in the heavy cream, stirring continuously until everything is well combined. Allow the sauce to simmer for an additional 3-4 minutes, letting it thicken a bit while stirring occasionally.
  • Combine Components: Gently fold the cooked tortellini into the creamy tomato sauce, ensuring each piece is coated. If the sauce appears too thick, gradually add the reserved pasta water, stirring until the desired creaminess is achieved.
  • Season & Heat Through: Add the chopped basil and Italian seasoning to the skillet, and season with salt and freshly cracked pepper to taste. Cook for an extra 1-2 minutes, just until everything is heated through and aromatic.
  • Garnish and Serve: Transfer your lovely tortellini dish to serving bowls. Generously sprinkle freshly grated Parmesan cheese on top and a little extra basil, if desired, for a pop of color.

Notes

For an appealing presentation, serve in deep bowls with a drizzle of olive oil and a slice of crusty bread.
Keyword basil, creamy sauce, tomato, tortellini