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Quick & Easy One Pan Tomato Basil Tortellini – Creamy, Comforting, and Ready in 20 Minutes

Name: Quick & Easy One Pan Tomato Basil Tortellini
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 3 cloves garlic, minced; 1 (14 oz) can crushed tomatoes; 1 cup heavy cream; ½ tsp salt; ¼ tsp pepper; ½ tsp Italian seasoning; ¼ tsp red pepper flakes (optional); 1 (9 oz) package cheese tortellini; ¼ cup Parmesan cheese, grated, plus extra for garnish; ¼ cup fresh basil, chopped, plus extra for garnish; ¼ cup sun-dried tomatoes (optional, chopped)

This cozy one-pan tortellini comes together in about 20 minutes for a weeknight dinner that tastes like a hug in a bowl. Bright tomato and fresh basil meet silky cream and cheese-stuffed tortellini for a simple, satisfying meal that feels special without fuss. If you like quick bowls of comfort, you’ll also appreciate this similar 20-minute creamy tomato basil pesto pasta that uses many of the same flavor ideas.

Why make this recipe
If you’re tired of late-night takeout or complicated dinners that demand a dozen pans and an hour of prep, this one-pan tomato basil tortellini is the fix: it’s fast, comforting, and low-cleanup. The recipe balances bright tomato acidity with rich cream and Parmesan so every bite feels indulgent without being heavy. Best of all, it’s versatile — skip, swap, or add as your pantry and mood dictate.

Step-by-Step Guide to Making Quick & Easy One Pan Tomato Basil Tortellini – Creamy, Comforting, and Ready in 20 Minutes

What you’ll need (Ingredients)

1 tbsp olive oil
3 cloves garlic, minced
1 (14 oz) can crushed tomatoes
1 cup heavy cream
½ tsp salt
¼ tsp pepper
½ tsp Italian seasoning
¼ tsp red pepper flakes (optional)
1 (9 oz) package cheese tortellini (fresh or refrigerated work best)
¼ cup Parmesan cheese, grated, plus extra for garnish
¼ cup fresh basil, chopped, plus extra for garnish
¼ cup sun-dried tomatoes (optional; chopped)

Directions

Heat olive oil in a skillet and sauté garlic for 30 seconds.
Add crushed tomatoes, salt, pepper, Italian seasoning, and red pepper flakes. Simmer for 2 minutes.
Add tortellini and cover. Cook for 5–7 minutes until tender.
Stir in cream, Parmesan, and basil. Simmer 2–3 minutes until creamy.
Garnish with more Parmesan and basil. Serve warm.

Detailed walkthrough and tips while you cook

Heat and aromatics: Use a wide, deep skillet (10–12 inches) with a tight-fitting lid if you have one. Medium heat is ideal: hot enough to bloom the garlic but not so hot it burns it. Sauté the minced garlic in the olive oil for roughly 30 seconds — you want it fragrant and just turning golden.
Tomato base: Pour in the crushed tomatoes and stir in the salt, pepper, Italian seasoning, and optional red pepper flakes. Let the sauce come to a gentle simmer for two minutes to reduce any raw tomato edge and let the spices mingle.
Cooking the tortellini: Add the cheese tortellini right into the tomato base. If you’re using refrigerated tortellini, they’ll cook through quickly; frozen tortellini may require an extra minute or two. Add just enough water to barely cover the pasta if the tomatoes seem too thick — usually the canned tomatoes provide enough liquid.
Finishing creamy and cheesy: Once the tortellini are tender (5–7 minutes total, depending on type), stir in the heavy cream, grated Parmesan, and chopped fresh basil. Simmer briefly, 2–3 minutes, until the sauce is glossy and coats the pasta. Taste and adjust for salt and pepper, remembering Parmesan adds saltiness.
Garnish and serve: Finish with an extra sprinkling of Parmesan and a handful of basil leaves. Serve straight from the skillet for the coziest presentation.

Why this method works
Cooking the tortellini directly in the tomato sauce concentrates flavor and saves time washing up. The brief simmer after adding cream prevents the dairy from breaking and keeps the sauce smooth. Fresh basil folded in at the end preserves its bright color and aroma, elevating the final dish.

Ingredient notes and smart swaps

Tortellini: Fresh or refrigerated cheese tortellini are ideal for best texture; frozen works but add a minute or two to the cooking time. For a lighter option, use spinach tortellini or whole-wheat varieties.
Cream: Heavy cream gives the silkiest texture. For a lighter version, try half-and-half but expect a slightly thinner sauce. For a dairy-free option, use canned coconut cream (it will shift the flavor).
Tomatoes: Crushed tomatoes are preferred for their texture; you can swap for a jar of passata or blend diced tomatoes briefly. If using whole canned tomatoes, crush them with a spoon in the pan.
Sun-dried tomatoes: Adds chewy texture and concentrated sweetness — optional but lovely. Use oil-packed and reserve a bit of the oil to sauté the garlic for extra flavor.

Storage Tips for Quick & Easy One Pan Tomato Basil Tortellini – Creamy, Comforting, and Ready in 20 Minutes

Refrigerator: Store leftovers in an airtight container for 3–4 days at 40°F (4°C).
Freezer: Freeze in a freezer-safe container for up to 2 months at 0°F (−18°C); thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce; microwave in 30-second bursts, stirring between intervals until heated through.

How to Present and Serve
Serving Suggestions for Quick & Easy One Pan Tomato Basil Tortellini – Creamy, Comforting, and Ready in 20 Minutes

Serve it straight from the pan for a rustic family-style feel. A big sprinkle of extra Parmesan and a drizzle of good olive oil at the table makes it feel restaurant-worthy.
Pair with a crisp green salad dressed in lemon vinaigrette to cut through the creaminess.
Offer crusty bread or garlic bread on the side for mopping up sauce, or toast some panko with garlic and herbs and sprinkle it on top for crunch.
For a more substantial meal, add a simple protein like sliced grilled chicken, cooked Italian sausage, or crispy pan-seared shrimp.

Tips to make Quick & Easy One Pan Tomato Basil Tortellini – Creamy, Comforting, and Ready in 20 Minutes

Keep an eye on salt: Parmesan contributes salt, so taste before adding extra.
Use fresh basil at the end: Add it right before serving to keep flavor and color fresh.
Don’t overcook the tortellini: Check at the minimum time listed on the package; fresh tortellini can be done in under 6 minutes.
If the sauce becomes too thick after resting, stir in a splash of pasta water, cream, or milk to loosen it.

Variations (1–2 ideas)

Vegetarian deluxe: Stir in a cup of baby spinach or chopped mushrooms with the tomato step and let them wilt before adding tortellini.
Protein boost: Add cooked Italian sausage, rotisserie chicken, or crispy tofu to the finished dish. For sausage, slice and brown it first, set aside, and stir back in when adding cream.

Frequently Asked Questions (FAQs)
Q: Can I use dry tortellini?
A: Dry tortellini will work but usually need more liquid and a slightly longer cook time. Add a splash of water and test for doneness a minute or two past the suggested time.

Q: How can I make this lighter?
A: Swap heavy cream for half-and-half, or use a smaller amount of cream and stir in a tablespoon of Greek yogurt off the heat for creaminess (don’t boil after adding yogurt).

Q: What if my sauce separates when I add cream?
A: That can happen if the pan is too hot. Reduce the heat to low and stir continuously; adding a splash of warm pasta water and the cheese helps bring it back together.

Q: Can I make this gluten-free?
A: Yes — use gluten-free tortellini (several brands offer chickpea or rice-based versions). Cook time may vary slightly.

Q: Can I prepare this ahead?
A: You can make the sauce up to two days ahead and reheat, then add fresh tortellini and finish cooking to keep the pasta texture optimal.

Final presentation tips

Finish with a contrasting texture: chopped toasted pine nuts, breadcrumbs, or crispy pancetta add a delightful crunch.
Brighten the plate: squeeze a wedge of lemon over the top just before serving for an unexpected lift.

Conclusion

This one-pan tomato basil tortellini is a fast, comforting weeknight winner that combines bright tomato, fresh basil, and creamy cheese in minutes. If you want to explore similar one-pot creamy tortellini ideas, check out this delicious One Pot Creamy Tomato Tortellini Recipe | Simple Home Edit and this spring-forward option, One-Pan Creamy Tortellini Primavera Recipe (Ready in 20!) | The …, for more inspiration.