Name: Easy Cheese Tortellini with Tomato Cream Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 (18-20 ounce) package refrigerated or frozen cheese tortellini; Salt for boiling water; 2 tablespoons olive oil (or butter); 1/2 a small onion, finely diced (optional); 2-3 cloves garlic, minced; 1/2 cup crushed tomatoes (or your favorite marinara sauce) (Note: This is less than a typical recipe to achieve a lighter pink color.); 3/4 cup heavy cream (or half-and-half); 1/4 cup grated Parmesan cheese, plus more for garnish; 1/2 teaspoon dried basil (or 1-2 teaspoons fresh, chopped); 1/4 teaspoon red pepper flakes (optional, for a little heat); Salt and black pepper to taste; Fresh basil leaves, chopped or torn; Extra grated Parmesan cheese

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You know those nights when you get home late, everyone’s hungry, and the thought of actually cooking feels overwhelming? This is my secret weapon for those exact moments. I’m talking dinner on the table in 30 minutes, one pan to clean, and everyone asking for seconds.

I discovered this tortellini recipe during a particularly chaotic week when I had about fifteen minutes between getting home and needing to feed my family. I grabbed a package of cheese tortellini from the fridge (the kind you find in the refrigerated section), threw together a quick cream sauce, and honestly? It became one of our most-requested dinners. Sometimes the simplest things really are the best.

Easy Cheese Tortellini with Tomato Cream Sauce

The sauce is that perfect pink color—creamy and rich from the heavy cream, with just enough tomato to keep it interesting. The garlic and fresh basil make it taste way fancier than the effort involved, and the cheese tortellini? They’re already stuffed with ricotta, so you’re basically getting a complete meal in every bite. I usually top it with an obscene amount of Parmesan because, well, more cheese is always the answer.

This serves about 4 people, though I’ll be honest—if you’re really hungry or it’s just the two of you, you might polish off the whole batch. The leftovers are fantastic for lunch the next day, just heat them up with a splash of milk to bring the sauce back to life.

My Go-To Side Dishes:

Since this pasta is pretty rich, I always pair it with something fresh and light. Here’s what I actually make on repeat:

Garlic bread is non-negotiable. Seriously, you need something to mop up that creamy sauce, and garlic bread is so easy—just butter, garlic, and whatever bread you have on hand.
For something green, I’ll throw together the spring salad with whatever crisp lettuce I have, or if it’s fall, the fall apple salad is amazing. The sweet apples and tart cranberries cut through all that cream perfectly.
The broccoli salad with bacon and cranberries is another favorite—it’s crunchy, a little sweet, a little savory, and you can make it ahead. Sometimes I’ll just roast whatever vegetables I have in the fridge using my roasted veggies method, or if I’m feeling like I want something bright and tangy, those pickled carrots are incredible.

Any of these combos will give you a complete, satisfying dinner without spending your whole evening in the kitchen. Trust me on this one—it’s become a weeknight staple for a reason. Let’s make it!

Easy Cheese Tortellini with Tomato Cream Sauce

Recipe by Salvia

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Quick cheese tortellini tossed in a rich, light pink rosé cream sauce with garlic and basil—a comforting, fast weeknight meal.

Ingredients

For the Tortellini:
1 (18-20 ounce) package refrigerated or frozen cheese tortellini
Salt for boiling water
For the Creamy Tomato Sauce:
2 tablespoons olive oil (or butter)
1/2 a small onion, finely diced (optional)
2-3 cloves garlic, minced
1/2 cup crushed tomatoes (or your favorite marinara sauce) (Note: This is less than a typical recipe to achieve a lighter pink color.)
3/4 cup heavy cream (or half-and-half)
1/4 cup grated Parmesan cheese, plus more for garnish
1/2 teaspoon dried basil (or 1-2 teaspoons fresh, chopped)
1/4 teaspoon red pepper flakes (optional, for a little heat)
Salt and black pepper to taste
For Garnish:
Fresh basil leaves, chopped or torn
Extra grated Parmesan cheese

Directions

Cook the Tortellini:
Bring a large pot of generously salted water to a boil.
Add the tortellini and cook according to package directions until al dente (usually 2-5 minutes for fresh, longer for frozen). Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the tortellini and set aside.
Sauté Aromatics (Optional):
In a large skillet or pot (the one you’ll serve from) over medium heat, add the olive oil (or butter).
If using, add the diced onion and sauté until softened, about 3-5 minutes.
Add the minced garlic, dried basil, and red pepper flakes (if using), and cook for about 1 minute until fragrant.
Make the Sauce Base:
Pour in the 1/2 cup of crushed tomatoes.
Bring the mixture to a gentle simmer and cook for about 3 minutes, stirring occasionally. Season lightly with salt and pepper.
Add Cream and Cheese:
Reduce the heat to low.
Stir in the 3/4 cup of heavy cream and the 1/4 cup of grated Parmesan cheese.
Cook, stirring gently, until the cheese is melted and the sauce is smooth and creamy.
Combine:
Add the cooked and drained tortellini to the skillet with the sauce. Toss gently to coat.
If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
Serve:
Transfer the tortellini to a serving dish or individual plates.
Garnish generously with the chopped fresh basil and a sprinkle of extra grated Parmesan cheese.

If You’ve Got a Little More Time: Turn It Into Soup

Now, if you happen to have an extra 15-20 minutes and you’re craving something a bit more warming and soup-like, here’s what I do: I turn this exact same dish into a cozy Creamy Tomato Tortellini Soup.

It’s basically the same ingredients and flavors, but you add some vegetable or chicken broth to make it more soup-like, and I always throw in some fresh spinach for color and nutrients. The tortellini cook right in the broth, and you still get that creamy tomato base we love, just in a bowl you can cozy up with.

I make this version when I want something that feels more like a hug in a bowl—especially on those really cold nights when you just want to curl up on the couch with something warm. The broth makes it feel lighter but somehow more comforting at the same time.

tortellini fall soup recipe — tortellini soup

The method is almost identical: sauté your onions and garlic, add crushed tomatoes and about 4 cups of broth, let it simmer for 10-15 minutes, then add your tortellini. Once they’re cooked, stir in the cream, Parmesan, and spinach until everything’s heated through and the greens are wilted.

Bread is non-negotiable with the soup version. You’ll want crusty bread or garlic bread to dunk into that creamy broth—trust me, it’s half the experience.

Same ingredients, similar flavors, but completely different vibe. The pasta version is quick and rich, while the soup is comforting and warming. Pick whichever one matches your mood (or how much time you have) that day!