Creamy Tomato Basil Tortellini

$- 1 package (9 oz) cheese tortellini - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 1 teaspoon dried Italian herbs - 1/2 teaspoon red pepper flakes (optional) - 1 cup fresh basil leaves, chopped - Salt and pepper to taste - Grated Parmesan cheese for serving Each of these ingredients plays a key role in making creamy tomato basil tortellini a delight. The cheese tortellini serves as a soft and cheesy base that fills you up. I love to use olive oil for sautéing garlic, which adds a rich flavor. Garlic adds a warm aroma. I always choose fresh garlic to boost taste. Crushed tomatoes provide a nice, tart flavor. They make the sauce bright and vibrant, making it perfect for pasta. Heavy cream is what gives this dish its creamy texture. It adds richness and makes every bite smooth. Dried Italian herbs bring a mix of flavors. They remind me of warm Italian kitchens. If you like a little heat, red pepper flakes are great. I often skip them for kids. Fresh basil leaves add freshness and color. They brighten up the dish and make it look pretty. Finally, salt and pepper are key to enhancing flavor. Grated Parmesan cheese is the finishing touch. It adds a salty, nutty taste that completes the meal. All these ingredients together create a comforting dish you will love. {{ingredient_image_1}} First, grab your package of cheese tortellini. Bring a pot of salted water to a boil. Add the tortellini and cook it according to the package instructions. You want it to be al dente, so check it a minute early. Once it’s done, drain the tortellini and set it aside. This helps keep it from becoming mushy later. Next, let’s make the sauce. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute. You want it to smell amazing but not burn. Then, pour in a can of crushed tomatoes. Add 1 teaspoon of dried Italian herbs and red pepper flakes if you like some heat. Let this mix simmer for about 5 minutes. This step lets all the flavors blend nicely. Now, lower the heat and add 1 cup of heavy cream. Stir it well until it’s hot and creamy. Time to bring it all together! Add the cooked tortellini to the skillet. Gently toss it in the sauce to coat each piece. Then, stir in 1 cup of fresh chopped basil. Season with salt and pepper to taste. Let it cook for another 2-3 minutes. This lets the flavors meld even more. Serve your creamy tomato basil tortellini right away. Top it with grated Parmesan cheese and some extra basil leaves if you want. Enjoy your delicious meal! To make the best creamy tomato sauce, use quality ingredients. Fresh basil adds bright flavor. I love using crushed tomatoes for a rich taste. Simmer the sauce for at least five minutes. This helps all the flavors blend. Adding cream at low heat makes it luxurious. Stir well to mix everything together. Taste your sauce before serving. Adjust with salt and pepper as needed. Sautéing garlic is simple but needs care. Start with medium heat. Add olive oil and let it warm. Then, add minced garlic. Stir it often for about a minute. You want the garlic to smell great, not brown. If it burns, it will taste bitter. If you feel it’s cooking too fast, lower the heat. This will keep the garlic sweet and tasty. Creamy tomato basil tortellini pairs well with many sides. A crisp salad adds freshness. Garlic bread is a delightful choice, too. For a special touch, sprinkle extra Parmesan on top. You can also add a few basil leaves for color. Enjoy this dish with a glass of white wine. Each bite brings comfort and joy. Pro Tips Use Fresh Basil: For the best flavor, always use fresh basil instead of dried. It adds a vibrant taste to your sauce. Customize the Heat: Adjust the amount of red pepper flakes to suit your spice preference. Start with a pinch and add more if desired. Parmesan Substitute: If you’re out of Parmesan cheese, try Pecorino Romano or nutritional yeast for a dairy-free option. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the tortellini. {{image_2}} You can boost your creamy tomato basil tortellini with protein. Chicken or shrimp works well. Cook chicken breast in the skillet until golden. For shrimp, add them right before the cream. Both options make this dish heartier and more filling. Adding veggies brings color and nutrition to the dish. Spinach or kale can be great choices. Sauté them with garlic for extra flavor. Bell peppers or mushrooms also add a nice texture. Feel free to mix your favorite vegetables to create a unique taste. You can make this dish gluten-free by using rice or gluten-free tortellini. For a dairy-free version, swap heavy cream with coconut milk or cashew cream. These options still give you that rich, creamy texture while catering to dietary needs. Enjoy the same great flavors without worry! After enjoying your creamy tomato basil tortellini, store any leftovers in an airtight container. This helps keep the flavors fresh. Place the container in the fridge within two hours of cooking. The dish will stay good for about 3 to 4 days. Before serving, check for any off smells or changes in texture. You can freeze this dish for later use. Let the tortellini cool completely before packing it in a freezer-safe container. Make sure to leave some space for expansion. Label the container with the date. It can last up to 3 months in the freezer. When you're ready to enjoy it, thaw it in the fridge overnight. To reheat, you can use a microwave or a skillet. If using a microwave, heat in short intervals. Stir after each interval to ensure even heating. If using a skillet, add a splash of water or cream to keep it moist. Heat over medium-low heat, stirring often until warm. Enjoy your creamy tomato basil tortellini just like it was fresh! Yes, you can use store-bought tortellini. It saves time and tastes great. Look for cheese tortellini in the pasta aisle. Fresh or frozen options work well too. Just follow the cooking instructions on the package. In just minutes, you’ll have a delicious meal ready to enjoy. To make this dish vegetarian, simply focus on the ingredients. Use cheese tortellini, as it’s usually vegetarian. Ensure your crushed tomatoes have no meat added. Avoid any meat-based broths or sauces. You can add veggies like spinach or mushrooms for extra flavor. This way, your meal stays hearty and meat-free. For leftovers, store your creamy tomato basil tortellini in an airtight container. Keep it in the fridge for up to three days. When you're ready to eat, reheat it on the stove over low heat. Add a splash of cream or water to keep it creamy. Stir gently until warm, and enjoy! You can substitute heavy cream with several options. Use half-and-half for a lighter version. Coconut cream is great for a dairy-free choice. You could also use whole milk, but it will be less creamy. Adjust cooking time if using a thinner liquid. The key is to keep that rich, tasty flavor! This blog covered key ingredients for a creamy tomato tortellini dish and how to prepare it. We explored practical steps, cooking tips, and variations to suit your taste. Storing leftovers and reheating them properly allows you to enjoy this meal again. Experiment with proteins, veggies, or dietary swaps to make it your own. This dish is easy to love for its flavors and flexibility. Dive into making it, and enjoy the process!$

Creamy Tomato Basil Tortellini

A delicious and creamy pasta dish featuring cheese tortellini, crushed tomatoes, and fresh basil.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

9 oz cheese tortellini
2 tablespoons olive oil
3 cloves garlic, minced
14 oz crushed tomatoes
1 cup heavy cream
1 teaspoon dried Italian herbs
0.5 teaspoon red pepper flakes (optional)
1 cup fresh basil leaves, chopped
to taste salt
to taste pepper
for serving grated Parmesan cheese

Instructions

Cook the tortellini according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Pour in the crushed tomatoes and stir in the dried Italian herbs and red pepper flakes, if using. Let the mixture simmer for about 5 minutes, allowing the flavors to combine.
Reduce the heat to low and add the heavy cream, stirring until it's well blended and heated through.
Add the cooked tortellini to the skillet, gently tossing to coat each piece in the creamy tomato sauce.
Stir in the chopped fresh basil and season with salt and pepper to taste. Allow the dish to cook for another 2-3 minutes to meld the flavors.
Serve immediately, garnished with grated Parmesan cheese and a few extra basil leaves if desired.

Notes

Serve with extra basil leaves and grated Parmesan cheese.

Keyword basil, creamy, pasta, tomato, tortellini