Creamy Tomato Basil Tortellini – Comforting Pasta in Minutes

This is the kind of weeknight dinner that tastes like a special occasion. Plump cheese tortellini gets tossed in a silky tomato cream sauce with fresh basil, garlic, and a touch of Parmesan. It’s rich without being heavy, and it comes together fast with simple pantry staples.

If you love the idea of a cozy pasta that doesn’t require hours at the stove, this one is for you. Serve it with a green salad and crusty bread, and you’ve got a complete meal with almost no fuss.

Why This Recipe Works

This recipe layers flavor in a smart, simple way. Tomato paste and crushed tomatoes bring depth and brightness, while a splash of cream softens the acidity and creates a velvety finish.

Garlic, onion, and fresh basil round out the sauce, making it smell as good as it tastes. Using store-bought cheese tortellini keeps things quick, but the sauce feels homemade and special.

It’s also very forgiving. You can make it on a busy weeknight, or scale it up for a casual dinner with friends.

The sauce clings to every fold of the tortellini, so you get a perfect bite every time.

What You’ll Need

• Cheese tortellini (fresh or refrigerated, 18–20 ounces)
• Olive oil (2 tablespoons)
• Unsalted butter (1 tablespoon)
• Yellow onion (1 small, finely diced)
• Garlic (3–4 cloves, minced)
• Tomato paste (1 tablespoon)
• Crushed tomatoes (1 can, 14–15 ounces)
• Heavy cream (3/4 cup; half-and-half works in a pinch)
• Low-sodium chicken or vegetable broth (1/2 cup)
• Fresh basil (1/2 cup loosely packed, sliced into ribbons)
• Parmesan cheese (1/2 cup finely grated, plus more for serving)
• Red pepper flakes (a pinch, optional)
• Salt and black pepper (to taste)
• Sugar (1/2 teaspoon, optional, to balance acidity)
• Lemon zest or a squeeze of lemon (optional, for brightness)

Step-by-Step Instructions

1. Boil the tortellini. Bring a large pot of salted water to a boil. Cook tortellini according to package directions until just tender. Reserve 1/2 cup pasta water, then drain and set aside.
2. Sauté the aromatics. In a large skillet, heat olive oil and butter over medium heat.

   Add the onion with a pinch of salt and cook 4–5 minutes until soft and translucent. Stir in the garlic and cook another 30 seconds until fragrant.

3. Build the tomato base. Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add crushed tomatoes and broth, stirring to combine.

   Let the sauce simmer gently for 5–7 minutes to thicken and develop flavor.

4. Make it creamy. Lower the heat and pour in the heavy cream. Stir until the sauce turns a warm, rosy color. If the sauce tastes sharp, add the optional sugar.

   Season with salt, black pepper, and red pepper flakes if using.

5. Add cheese and basil. Stir in the Parmesan until melted and smooth. Fold in most of the basil, saving some for garnish. If the sauce is too thick, loosen with a splash of pasta water.
6. Toss the tortellini. Add the cooked tortellini to the skillet and gently stir to coat.

   Let it sit on low heat for 1–2 minutes so the pasta absorbs the sauce. Adjust seasoning and add a hint of lemon zest or a squeeze of lemon if you want extra brightness.

7. Serve. Top with more Parmesan and the remaining basil. Add a drizzle of olive oil if you like, and serve hot.

Keeping It Fresh

This dish tastes best right after it’s made, but it reheats well if you plan ahead.

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it cools, so add a splash of water, broth, or cream when reheating to bring it back to a silky texture.

Reheat gently over low heat on the stove, stirring often. Avoid high heat, which can cause the cream to separate.

If you’re cooking for a small household, you can cook half the tortellini and freeze the rest of the package, then make the sauce fresh next time.

Why This is Good for You

• Balanced comfort. You get protein and calcium from the cheese-filled pasta, plus lycopene from tomatoes, which is linked to heart health.
• Fresh herbs. Basil brings antioxidants and a clean, herbaceous note that helps balance the richness.
• Customizable richness. You can lighten the sauce by using half-and-half or adding extra broth instead of more cream, keeping the flavors satisfying without feeling heavy.

It’s not health food, but it’s a wholesome, well-rounded meal when paired with a simple salad or steamed veggies. Portion control helps keep it in the “feel-good” zone.

Pitfalls to Watch Out For

• Overcooking tortellini. Soft, mushy pasta loses its pleasant bite. Cook just to al dente and finish in the sauce.
• Boiling after adding cream. High heat can cause the sauce to split.

  Keep it at a gentle simmer.

• Skipping salt. The sauce needs enough salt to lift the tomato and cream. Taste and adjust at the end.
• Too thick or too thin. Use reserved pasta water to loosen, or simmer a few extra minutes to thicken. Parmesan will also naturally thicken the sauce.
• Flat flavor. A pinch of sugar, squeeze of lemon, or extra basil can bring balance and brightness.

Variations You Can Try

• Spinach boost. Stir in 2 cups baby spinach in the last minute until wilted.
• Sun-dried tomato twist. Add chopped sun-dried tomatoes for a sweet-tangy kick.
• Protein add-ins. Brown Italian sausage, shredded rotisserie chicken, or sautéed shrimp all work well.
• Mushroom medley. Sauté sliced cremini or shiitake mushrooms with the onion for an earthy flavor.
• Vodka cream vibe. Deglaze the pan with 1–2 tablespoons vodka after the tomato paste step; simmer to cook off the alcohol.
• Herb swap. Replace basil with fresh oregano or a little thyme for a different aromatic profile.
• Lighter dairy. Use half-and-half and add an extra tablespoon of butter for richness without full cream.
• Spicy arrabbiata. Increase red pepper flakes and add a pinch of smoked paprika.

FAQ

Can I use frozen tortellini?

Yes.

Cook it straight from frozen according to package directions, then follow the recipe. Frozen tortellini may release a bit more starch, which actually helps the sauce cling.

What if I don’t have heavy cream?

Half-and-half works, though the sauce will be slightly thinner. You can also combine whole milk with a tablespoon of butter.

Avoid low-fat milk alone, which can curdle and taste flat.

How do I make it vegetarian?

Use vegetable broth and check the cheese in your tortellini and Parmesan if you’re strict about rennet. The recipe is otherwise vegetarian-friendly.

Can I make the sauce ahead?

Yes. Make the sauce through the cream and Parmesan step, cool, and refrigerate up to 3 days.

Reheat gently, then add freshly cooked tortellini and basil right before serving.

How can I thicken a thin sauce?

Simmer a few extra minutes to reduce. Stir in a little more Parmesan, or add a splash of reserved pasta water and simmer; the starch helps it emulsify and thicken.

What can I serve with it?

A crisp green salad with a lemony vinaigrette, roasted broccoli, or garlic bread are great pairings. Keep sides simple to let the pasta shine.

Can I use fresh tomatoes?

Yes, but you’ll need to cook them longer.

Use ripe plum tomatoes, peel and crush them, and simmer until they break down and concentrate before adding cream.

Is there a dairy-free option?

Use a dairy-free tortellini if available and swap the cream for a rich, unsweetened oat or cashew cream. Nutritional yeast can stand in for Parmesan, though the flavor will differ.

Wrapping Up

Creamy Tomato Basil Tortellini is the kind of meal that makes any evening feel a little warmer. It’s quick, comforting, and built from ingredients you probably already have.

With a few smart techniques and a handful of fresh basil, you get a restaurant-worthy bowl in under 30 minutes. Keep this recipe in your back pocket, and you’ll always have a reliable, crowd-pleasing dinner ready to go.