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One Pot Creamy Tomato Tortellini

A warm, creamy pasta dish made in just one pot, perfect for quick dinners and crowd-pleasing meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 1000
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 20 oz refrigerated cheese tortellini
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 28 oz can crushed tomatoes
  • 3 cups low-sodium vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 tsp Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • 2 cups fresh baby spinach
  • to taste fresh basil, torn, for garnish

Method
 

Preparation
  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook for about 4 minutes until soft and translucent.
  2. Add the minced garlic and cook for an additional 1 minute until fragrant. Be careful not to brown the garlic.
Cooking
  1. Stir in the crushed tomatoes, vegetable broth, Italian seasoning, kosher salt, and red pepper flakes. Bring the mixture to a gentle boil.
  2. Add the cheese tortellini directly into the pot and reduce the heat to a simmer. Cook for 8 to 10 minutes, stirring occasionally, until the tortellini is tender.
  3. Stir in the heavy cream and grated Parmesan cheese. Let simmer for 2 to 3 minutes until the sauce thickens.
  4. Add the fresh baby spinach and gently fold it in until wilted.
  5. Spoon the creamy tomato tortellini into bowls and garnish with torn basil and extra Parmesan cheese before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently, adding a splash of broth to loosen the sauce if needed.