Description
A quick and easy one-pot meal featuring creamy tomato basil tortellini. Perfect for a weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 (9 ounce) package refrigerated cheese tortellini
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, vegetable broth, dried basil, dried oregano, and red pepper flakes (if using). Bring to a simmer.
- Add the tortellini to the pot. Cook according to package directions, usually 8-10 minutes, until tender.
- Stir in heavy cream and Parmesan cheese. Cook for 2-3 minutes until the sauce is heated through and slightly thickened. Do not boil.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh basil leaves.
Notes
- For a thicker sauce, you can simmer uncovered for a few extra minutes before adding the cream.
- Feel free to add spinach or other vegetables like zucchini or bell peppers along with the tortellini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 kcal
- Sugar: Approximately 10g
- Sodium: Approximately 800mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 15g
- Unsaturated Fat: Approximately 10g
- Trans Fat: Approximately 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 3g
- Protein: Approximately 15g
- Cholesterol: Approximately 70mg