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The Best Creamy Tortellini With Tomatoes

The Best Creamy Tortellini With Tomatoes in Just 30 Minutes

A quick and delicious creamy tortellini dish with tomatoes, perfect for busy weeknights. An extraordinary meal ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tbsp Olive or Avocado Oil Used for sautéing; vegetable oil can be a lighter substitute.
  • 2 Shallots, diced Adds mild onion flavor; substitute with yellow onion if needed.
  • 2 Garlic Cloves, minced Provides aromatic depth; garlic powder can work in a pinch.
  • 2 cups Cherry or Grape Tomatoes Adds juicy freshness; substitute with canned tomatoes if out of season.
  • 1/2 cup Roasted Red Peppers Adds sweetness and color; use sautéed fresh peppers if desired.
  • 1 tbsp Tomato Paste Intensifies the tomato flavor; omit if using very sweet, ripe tomatoes.
  • 1/2 tsp Salt Enhances overall flavor; adjust to personal preference.
  • 1 tsp Dried Basil Provides an Italian flavor; fresh herbs are a great substitute.
  • 1 tsp Italian Seasoning Provides an Italian flavor; fresh herbs are a great substitute.
  • 1/8 tsp Black Pepper Adds a hint of heat; adjust according to spice preference.
  • 1 cup Heavy Cream Creates a rich, decadent sauce; use coconut cream for a dairy-free option.
  • 3/4 cup Parmesan Cheese, divided Adds umami richness; nutritional yeast can substitute for a vegan option.
For the Tortellini
  • 3 cups Cooked Cheese Tortellini The main element; gluten-free tortellini can be substituted if necessary.
  • 2 cups Chopped Spinach Boosts nutrition and color; feel free to use kale or Swiss chard instead.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Begin by heating 2 tablespoons of olive or avocado oil in a large skillet over medium heat for about 1-2 minutes, until it shimmers.
  2. Add 2 diced shallots and 2 minced garlic cloves to the pan, sautéing for approximately 3 minutes until they become fragrant and the shallots are translucent.
  3. Toss in 2 cups of cherry or grape tomatoes, gently pressing them with a spatula to help them burst. Allow the tomatoes to cook for about 10 minutes.
  4. Stir in 1 tablespoon of tomato paste, ½ cup of roasted red peppers, ½ teaspoon of salt, 1 teaspoon of dried basil, 1 teaspoon of Italian seasoning, and ⅛ teaspoon of black pepper. Cook this mixture for an additional 2 minutes.
  5. Lower the heat to medium-low and pour in 1 cup of heavy cream, stirring continuously. Simmer the sauce for 2-3 minutes, allowing it to thicken slightly.
  6. Gently fold in 3 cups of cooked cheese tortellini and 2 cups of chopped spinach into the sauce. Stir until the spinach wilts and the tortellini are evenly coated.
  7. Sprinkle the remaining ¾ cup of grated Parmesan cheese over the top and adjust salt to taste. Give it a light stir before serving.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 60gProtein: 18gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 450mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 1200IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Customize the dish by experimenting with different tortellini flavors or adding extra vegetables. Store leftovers in an airtight container for up to 3 days.

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