One Pot Creamy Tortellini (Print Version)

A creamy tomato sauce with cheese tortellini cooked all in one pot for rich flavor and simplicity.

# What You Need:

→ Pasta

01 - 18 oz refrigerated cheese tortellini

→ Vegetables & Aromatics

02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced

→ Sauce

05 - 14 oz canned crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 2 cups vegetable broth
08 - ½ cup heavy cream
09 - ½ teaspoon dried oregano
10 - ½ teaspoon dried basil
11 - ¼ teaspoon chili flakes (optional)
12 - Salt and black pepper, to taste

→ Cheese & Finish

13 - ½ cup grated Parmesan cheese, plus more for serving
14 - Fresh basil leaves, for garnish (optional)

# Preparation Steps:

01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, chili flakes, salt, and black pepper. Stir thoroughly and bring to a gentle simmer.
04 - Add cheese tortellini to the pot, stir to submerge, cover, and simmer for 8–10 minutes, stirring occasionally, until the tortellini is tender and cooked through.
05 - Reduce heat. Stir in heavy cream and Parmesan cheese until the sauce is creamy and the cheese has melted completely.
06 - Taste the sauce and adjust seasoning with additional salt and pepper if needed.
07 - Dish out the pasta while hot. Garnish with extra Parmesan and fresh basil leaves if desired.

# Expert Advice:

01 -
  • One pot means you can walk away without a sink full of dishes waiting for you later.
  • The tortellini cooks right in the sauce, soaking up all that creamy tomato flavor from the inside out.
  • It feels like a restaurant meal but comes together faster than ordering delivery.
  • You can toss in spinach, swap the cream for mascarpone, or leave out the chili flakes and it still works beautifully.
02 -
  • Don't skip stirring the tortellini while they cook or they'll stick to the bottom and tear when you try to scrape them up.
  • Add the cream after you turn the heat down, not while it's still boiling, or it might curdle and break the sauce.
  • If the sauce looks too thick after the tortellini absorbs some liquid, splash in a little more broth or pasta water to loosen it back up.
03 -
  • Use a pot that's big enough to let the tortellini move around freely, or they'll clump together and cook unevenly.
  • Save a little of the cooking liquid before you stir in the cream, it's perfect for thinning the sauce if it gets too thick as it sits.
  • Taste the sauce before adding the Parmesan, some broths are saltier than others and you don't want to overdo it.

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