Creamy Tomato Basil Tortellini Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 3–4 garlic cloves, minced
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 cup low-sodium chicken or vegetable broth
• 1 tsp sugar
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp dried Italian seasoning
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 (18–20 oz) package refrigerated cheese tortellini
• 1/4 cup chopped fresh basil, plus extra for garnish
• 1 cup baby spinach (optional)
• 1 cup shredded mozzarella (optional, for melty top)

Do This

• 1. Sauté onion in olive oil and butter in a large, deep skillet over medium heat until soft, 4–5 minutes.
• 2. Stir in garlic, red pepper flakes, and tomato paste; cook 1–2 minutes until fragrant and darkened.
• 3. Add crushed tomatoes, broth, sugar, salt, pepper, and Italian seasoning; simmer 5 minutes.
• 4. Stir in tortellini, cover, and simmer 7–9 minutes, stirring occasionally, until pasta is tender.
• 5. Reduce heat to low; stir in cream, Parmesan, basil, and spinach (if using). Simmer 2–3 minutes.
• 6. If desired, sprinkle with mozzarella, cover (or broil briefly) until melted, then garnish with more basil and Parmesan and serve hot.

---

Why You’ll Love This Recipe

• Creamy, cozy, and deeply flavorful, with garlic, basil, and a rich tomato cream sauce that clings to every tortellini.
• One-skillet meal: minimal cleanup, maximum comfort, ready in about 35 minutes.
• Flexible and forgiving: use chicken or vegetable broth, add spinach or sausage, or keep it strictly meatless.
• Family-friendly but still “special” enough for guests, especially with some crusty bread on the side.

Grocery List

• Produce: 1 small yellow onion, 3–4 garlic cloves, fresh basil, baby spinach (optional).
• Dairy: Unsalted butter, heavy cream, Parmesan cheese (block or pre-grated), shredded mozzarella (optional), refrigerated cheese tortellini (cheese-filled).
• Pantry: Olive oil, crushed red pepper flakes, tomato paste, 1 (28 oz) can crushed tomatoes, low-sodium chicken or vegetable broth, sugar, kosher salt, black pepper, dried Italian seasoning (or dried oregano and dried basil), crusty bread (for serving, optional).

Full Ingredients

For the Creamy Tomato Skillet

• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced (about 1 cup)
• 3–4 garlic cloves, minced
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes (fire-roasted if available)
• 1 cup low-sodium chicken broth or vegetable broth
• 1 tsp granulated sugar (balances the acidity)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp dried Italian seasoning (or 1/2 tsp dried basil + 1/2 tsp dried oregano)

For the Creamy, Cheesy Finish

• 1 (18–20 oz) package refrigerated cheese tortellini
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1/4 cup chopped fresh basil leaves, plus extra for garnish
• 1 cup lightly packed baby spinach (optional)
• 1 cup shredded low-moisture mozzarella cheese (optional, for a melty top)

To Serve (Optional but Recommended)

• Extra grated Parmesan cheese
• Extra fresh basil leaves, torn
• Crushed red pepper flakes
• Warm crusty bread or garlic bread

Step-by-Step Instructions

Step 1: Prep your ingredients and heat the skillet

Dice the onion, mince the garlic, and chop the fresh basil. If using spinach, give it a quick rough chop so it wilts evenly into the sauce. Grate the Parmesan cheese so it melts smoothly. Having everything ready before you start cooking will keep this one-skillet meal moving quickly.

Place a large, deep skillet or sauté pan (about 12 inches wide) over medium heat. Add the olive oil and butter. Once the butter is melted and foamy, you are ready to build the flavor base.

Step 2: Build a flavorful garlic and tomato base

Add the diced onion to the hot skillet with the butter and oil. Sauté, stirring occasionally, until the onion is soft, translucent, and just starting to turn golden at the edges, about 4–5 minutes. Adjust the heat slightly if it starts to brown too quickly.

Stir in the minced garlic and crushed red pepper flakes (if using). Cook for 30–60 seconds, just until fragrant. Add the tomato paste and cook, stirring constantly, for 1–2 minutes. The tomato paste should darken slightly in color and smell rich and caramelized; this step deepens the tomato flavor of the final sauce.

Step 3: Add tomatoes, broth, and seasonings

Pour in the crushed tomatoes and the broth, stirring well to dissolve any browned bits and tomato paste from the bottom of the pan. Add the sugar, kosher salt, black pepper, and dried Italian seasoning. Stir to combine.

Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat slightly and cook for 5 minutes, uncovered, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly before the tortellini go in.

Step 4: Simmer the tortellini directly in the sauce

Add the refrigerated cheese tortellini straight into the simmering tomato sauce. Stir well to ensure all of the tortellini are coated and mostly submerged. If the sauce seems very thick, you can add 2–4 tbsp of extra broth or water to help the pasta cook evenly.

Cover the skillet with a lid. Simmer over medium-low heat for 7–9 minutes, stirring gently once or twice to prevent sticking, until the tortellini are tender and cooked through. The tortellini should be plump and soft but not falling apart. Taste one to check doneness. If you are using frozen tortellini, increase the cooking time by 2–3 minutes and add a splash more broth if needed.

Step 5: Stir in cream, Parmesan, and basil

Once the tortellini are cooked, reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the sauce turns a beautiful rosy, creamy color and the cheese melts completely. If using spinach, add it now and stir until it wilts into the sauce, 1–2 minutes.

Gently fold in the chopped fresh basil. Taste the sauce and adjust the seasoning with more salt and pepper if needed. If the sauce is thicker than you like, thin it with a splash of broth or cream; if it is too thin, let it simmer on low for a couple more minutes with the lid off, stirring occasionally.

Step 6: Add optional melty mozzarella topping

For an extra cozy, casserole-style finish, sprinkle the shredded mozzarella evenly over the tortellini. Cover the skillet with a lid and keep it over low heat for 2–3 minutes, just until the cheese is melted and stretchy.

If your skillet is oven-safe and you prefer a lightly browned top, you can instead place the skillet under a preheated broiler on high for 2–4 minutes, watching carefully, until the mozzarella is melted and starting to blister and brown around the edges. Remove carefully, using oven mitts, as the handle will be very hot.

Step 7: Garnish and serve warm

Turn off the heat and let the skillet sit for 2–3 minutes; the sauce will thicken slightly as it cools. Top with extra grated Parmesan, a sprinkle of fresh basil, and a pinch of crushed red pepper flakes if you like a bit of heat.

Serve the creamy tomato tortellini straight from the skillet, family-style, with warm crusty bread or garlic bread for dipping into the extra sauce. This dish is best enjoyed hot, when the sauce is silky and the cheese is still soft and melty.

Pro Tips

• Do not overcook the tortellini. Start checking a piece a minute or two before the package directions suggest; pull the skillet from the heat once the pasta is just tender so it does not turn mushy.
• Let the tomato paste brown slightly. Those extra 1–2 minutes of cooking the tomato paste deepen the sauce flavor dramatically without any extra ingredients.
• Control the sauce thickness. For a looser, more spoonable sauce, add a splash of broth or cream at the end. For a thicker, clingy sauce, simmer briefly uncovered after adding the cream.
• Use freshly grated Parmesan. It melts more smoothly into the sauce than pre-shredded cheese and gives better flavor.
• Keep it vegetarian easily. Use vegetable broth instead of chicken broth and check that your tortellini is cheese-filled without meat.

Variations

• Sausage and tomato tortellini skillet: Brown 8 oz of Italian sausage (casings removed) in the skillet before adding the onion. Drain excess fat if needed, then proceed with the recipe as written for an extra-hearty version.
• Roasted vegetable twist: Stir in 1–2 cups of roasted vegetables (such as zucchini, bell peppers, or mushrooms) along with the cream and Parmesan for extra texture and nutrition.
• Vodka-style sauce: Add 1/4 cup vodka to the pan right after cooking the tomato paste; let it simmer for 1–2 minutes to cook off the alcohol, then proceed with the tomatoes and broth for a restaurant-style tomato cream sauce.

Storage & Make-Ahead

This dish is best right after cooking, but leftovers do keep well. Store cooled tortellini and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of milk, cream, or broth to loosen the sauce, stirring occasionally, until heated through. You can also reheat individual portions in the microwave at 50–70 percent power, stirring once or twice to prevent hot spots.

For the best texture, make the sauce ahead but cook the tortellini fresh. The tomato base (through the end of Step 3) can be prepared up to 2 days in advance and refrigerated. When ready to serve, bring the sauce back to a simmer, add the tortellini, and continue with the recipe. Freezing is not ideal once the cream and tortellini are added, as the pasta can become very soft and the sauce may separate slightly when thawed.

Nutrition (per serving)

Approximate values for 1 of 4 servings (using chicken broth, heavy cream, and mozzarella topping): about 720 calories; 32 g protein; 32 g fat; 67 g carbohydrates; 5 g fiber; 11 g saturated fat; 1,350 mg sodium. Actual nutrition will vary based on the specific brands of tortellini, cheeses, and broth you use, and whether you add optional ingredients like sausage or extra cheese.