Description
This creamy tomato basil tortellini skillet is a quick and delicious meal that’s perfect for busy nights. With a velvety sauce made from heavy cream, pureed tomatoes, and Parmesan cheese, it envelops cheese-filled tortellini and is balanced with fresh spinach and basil. Ready in under 30 minutes, this one-pan meal is full of flavor and easy to make!
Ingredients
1 (20 ounce) can diced tomatoes
2 cloves garlic, minced
1/2 cup heavy cream
2 cups fresh baby spinach
1/2 cup fresh basil
1/2 cup grated Parmesan cheese, plus more for serving
1/2 teaspoon dried oregano
9 ounces refrigerated cheese tortellini
1/2 cup vegetable broth
Instructions
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Puree Tomatoes: Puree 14 ounces of the diced tomatoes in a food processor until smooth.
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Cook Sauce: In a medium skillet over medium heat, combine the pureed tomatoes, minced garlic, and heavy cream. Bring to a boil while stirring, then reduce the heat to low and simmer, stirring occasionally until the sauce thickens slightly.
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Add Tortellini & Veggies: Add the spinach, basil, Parmesan cheese, oregano, tortellini, and remaining diced tomatoes (with liquid) to the skillet. Stir until the spinach wilts and tortellini is coated.
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Simmer: Pour in the vegetable broth and press the tortellini under the liquid, adding more cream or broth if needed. Cook for 5 to 8 minutes, or until tortellini is heated through.
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Serve: Top with additional Parmesan cheese and serve!
Notes
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Storage: Store leftovers in an airtight container for up to 3 days in the fridge. For longer storage, freeze for up to 2 months.
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Variations: Add protein such as chicken, shrimp, or sausage, or spice it up with red pepper flakes for added heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian