One Pot Creamy Tortellini

I was standing at the stove on a Tuesday night, too tired to think, when I dumped everything into one pot and hoped for the best. The tortellini bobbed up through the tomato broth like little pillows, and by the time I stirred in the cream, I knew I'd stumbled onto something I'd make again and again. It tasted like comfort with almost no effort.

The first time I made this for friends, someone asked if I'd been cooking all day. I laughed and told them it took less than half an hour. They didn't believe me until I walked them through it step by step, showing them how the broth does all the work while you just stir and wait.

Ingredients

• Refrigerated cheese tortellini: The soft, pillowy kind you find in the refrigerated section works best here because it cooks quickly and holds its shape in the simmering sauce.
• Olive oil: Just enough to soften the onion and garlic without any heaviness, letting the tomato flavor stay front and center.
• Yellow onion: Finely chopped so it melts into the sauce, adding a quiet sweetness that balances the acidity of the tomatoes.
• Garlic cloves: Minced and cooked just until fragrant, never browned, or it turns bitter and takes over the whole dish.
• Canned crushed tomatoes: The backbone of the sauce, thick and rich, with no need for peeling or chopping fresh ones.
• Tomato paste: Two tablespoons deepen the tomato flavor and give the sauce a velvety thickness you can't get from tomatoes alone.
• Vegetable broth: This is what the tortellini cooks in, so use a good one because it flavors the pasta from the inside out.
• Heavy cream: Stirred in at the end, it turns the sauce silky and ties everything together without making it feel too heavy.
• Dried oregano and basil: Classic Italian herbs that bloom in the simmering sauce and make the whole kitchen smell like a trattoria.
• Chili flakes: Optional, but a pinch adds a gentle warmth that sneaks up on you in the best way.
• Parmesan cheese: Grated and stirred in while the pot is still hot, it melts into the sauce and adds a nutty, salty finish.
• Fresh basil leaves: Torn over the top just before serving, they add a pop of color and a burst of freshness that cuts through the richness.

Instructions

Soften the onion:

Heat the olive oil in a large pot over medium heat and add the chopped onion, stirring occasionally until it turns translucent and soft, about 3 to 4 minutes. The kitchen will start to smell sweet and welcoming.

Wake up the garlic:

Stir in the minced garlic and let it cook for just one minute, stirring constantly so it doesn't brown. You'll know it's ready when the smell hits you.

Build the sauce:

Add the crushed tomatoes, tomato paste, vegetable broth, oregano, basil, chili flakes, salt, and pepper, stirring everything together until it's smooth and bubbling gently. Bring it to a simmer and let the flavors start to blend.

Cook the tortellini:

Drop the tortellini into the pot, stirring gently to make sure they're all submerged, then cover and let them simmer for 8 to 10 minutes, stirring now and then. They'll puff up and turn tender, soaking in all that tomatoey goodness.

Make it creamy:

Turn the heat down low and pour in the heavy cream and grated Parmesan, stirring until the sauce turns glossy and the cheese melts completely. This is when it transforms from good to unforgettable.

Taste and adjust:

Give it a quick taste and add more salt, pepper, or chili flakes if it needs it. Trust your instincts here.

Serve it up:

Ladle the tortellini into bowls while it's still steaming, then scatter extra Parmesan and fresh basil on top if you have it. Serve immediately and watch people go quiet while they eat.

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One night my neighbor knocked on the door just as I was finishing a batch, and I handed her a bowl through the doorway. She came back the next week asking for the recipe, saying her kids had been begging for it. That's when I realized this wasn't just easy, it was the kind of easy that people remember.

How to Make It Even Richer

If you want something a little more indulgent, swap the heavy cream for a few spoonfuls of mascarpone or cream cheese. Stir it in at the end and let it melt into the sauce, turning it thick and impossibly creamy. It clings to the tortellini in a way that feels almost luxurious, and you'll wonder why you ever used regular cream at all.

Adding Greens Without Thinking Twice

I started tossing in a handful of spinach or baby kale during the last two minutes of cooking, just to ease my conscience a little. It wilts right into the sauce without changing the flavor, and suddenly you've got a meal that feels a little more balanced. No one ever complains about the greens, they just quietly disappear into the tomato and cream.

What to Serve Alongside

This is rich enough to stand on its own, but I love it with a simple green salad dressed in lemon and olive oil, something crisp and bright to cut through all that cream. Garlic bread is the obvious choice if you want to soak up every last bit of sauce, and honestly, I've never regretted making extra.

• A crisp Caesar salad with shaved Parmesan and a squeeze of lemon.
• Warm, crusty garlic bread or focaccia for dipping.
• A light arugula salad with balsamic and olive oil to balance the richness.

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This is the kind of recipe I come back to when I need something warm and easy, something that feels like a hug in a bowl. I hope it becomes one of those dishes you make without thinking, the one that saves you on busy nights and makes people feel cared for.

Recipe FAQs

→ What type of pasta is used?

Cheese-filled tortellini is used, providing a rich, creamy interior that complements the tomato sauce well.

→ Can I add vegetables to the dish?

Yes, spinach or baby kale can be stirred in during the last minutes of cooking for added freshness and nutrients.

→ How is the sauce made creamy?

The sauce is enriched with heavy cream and Parmesan cheese, creating a smooth, velvety texture that blends beautifully with the tomato base.

→ Is this dish suitable for vegetarians?

Yes, it features no meat and uses vegetable broth, making it suitable for vegetarian diets.

→ What kitchen tools are needed?

A large pot or Dutch oven, wooden spoon, chef’s knife, cutting board, and measuring tools are required for preparation.