Creamy Tomato Basil Tortellini Skillet

Why You’ll Love This Recipe

• One-skillet comfort food ready in 30 minutes—no separate pot of water needed.
• Creamy, tomato-forward sauce brightened with fresh basil and a gentle chile warmth.
• Everyday ingredients with restaurant-level flavor thanks to tomato paste bloom and Parmesan finish.
• Flexible foundation: add sausage, spinach, or mushrooms without changing the method.

Grocery List

• Produce: 1 small yellow onion, 3 garlic cloves, 1 bunch fresh basil (about 1 cup loosely packed)
• Dairy: 18 oz refrigerated cheese tortellini, 3/4 cup heavy cream, Parmesan cheese, 1 tbsp unsalted butter
• Pantry: Olive oil, tomato paste, 1 (14.5 oz) can crushed tomatoes, low-sodium chicken or vegetable broth, red pepper flakes, kosher salt, black pepper, sugar (optional)

Full Ingredients

For the Creamy Tomato Skillet

• 1 tbsp olive oil
• 1 small yellow onion, finely diced (about 1 cup)
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1/4 tsp red pepper flakes (use 1/8 tsp for mild)
• 1 (14.5 oz) can crushed tomatoes
• 1 cup low-sodium chicken or vegetable broth, plus more as needed
• 1/2 tsp sugar (optional, to balance acidity)
• 3/4 to 1 tsp kosher salt, divided, to taste
• 1/4 tsp freshly ground black pepper

Tortellini and Creamy Finish

• 18 oz refrigerated cheese tortellini (frozen works; add 2–3 minutes to simmer time)
• 3/4 cup heavy cream
• 1/2 cup finely grated Parmesan cheese, plus more for serving
• 1 tbsp unsalted butter
• 1/2 cup chopped fresh basil, plus small leaves for garnish

Optional Add-Ins

• 8 oz Italian sausage, casings removed, browned first
• 8 oz cremini mushrooms, sliced and sautéed with onion
• 4 oz baby spinach, folded in at the end until wilted
• 2 tbsp vodka for a subtle vodka-sauce vibe (add before cream and simmer 2 minutes)

Step-by-Step Instructions

Step 1: Prep your ingredients

Finely dice the onion, mince the garlic, chop the basil, and finely grate the Parmesan. If your tortellini is frozen, there’s no need to thaw—just plan to extend the simmer by 2–3 minutes. Have the broth measured and ready so you can adjust the sauce consistency as it cooks.

Step 2: Sauté the aromatics

Heat 1 tbsp olive oil in a 12-inch skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and softened, 4–5 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds—don’t let it brown.

Step 3: Build the tomato base

Add 2 tbsp tomato paste and 1/4 tsp red pepper flakes. Cook, stirring, for 60–90 seconds to caramelize the paste—it should darken slightly and smell sweet. Pour in the crushed tomatoes, 1 cup broth, sugar (if using), 3/4 tsp kosher salt, and 1/4 tsp black pepper. Bring to a lively simmer.

Step 4: Simmer the tortellini in sauce

Stir in the tortellini, ensuring it’s submerged. Simmer uncovered over medium to medium-low heat, stirring every minute to prevent sticking, until the pasta is tender but not mushy, 6–8 minutes (8–10 minutes if frozen). If the sauce thickens too quickly, stir in 2–3 tbsp more broth or water to keep it saucy and gently bubbling.

Step 5: Make it creamy

Lower the heat to medium-low. Stir in 3/4 cup heavy cream and let the sauce gently simmer for 2 minutes, stirring frequently. Avoid a vigorous boil after adding cream to prevent separation. The sauce should be glossy and coat the tortellini.

Step 6: Finish with Parmesan and basil

Turn off the heat. Stir in 1/2 cup grated Parmesan and 1 tbsp butter until melted and silky. Fold in 1/2 cup chopped fresh basil. Taste and adjust seasoning with more salt and pepper if needed. If the sauce is thicker than you like, loosen with a splash of warm broth.

Step 7: Serve

Spoon into warm bowls and garnish with extra Parmesan, a few whole basil leaves, and a pinch more red pepper flakes if you enjoy heat. Serve immediately with crusty bread or a green salad.

Pro Tips

• Bloom the tomato paste: that quick caramelization step builds deep, sweet-savory flavor fast.
• Simmer, don’t boil, after the cream goes in—gentle heat keeps the sauce velvety.
• Stir often while the tortellini cooks directly in the sauce to prevent sticking and ensure even doneness.
• Adjust thickness with small splashes of broth; the sauce should be creamy and pourable, not stodgy.
• Add basil off the heat to preserve its bright aroma and vibrant color.

Variations

• Sausage upgrade: Brown 8 oz Italian sausage first, remove to a plate, build the sauce, then return sausage with the cream.
• Vodka-sauce twist: Stir in 2 tbsp vodka after the tomatoes; simmer 2 minutes to cook off alcohol, then add cream.
• Veggie boost: Sauté 8 oz sliced cremini mushrooms with the onion and fold in 4 oz baby spinach with the basil.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat with a splash of broth or cream to loosen, or microwave at 50% power in 60–90 second bursts, stirring between each. For make-ahead, cook the tomato base (through Step 3) up to 3 days in advance; reheat, then simmer the tortellini and finish with cream, Parmesan, and basil just before serving. Freezing is possible but less ideal due to the cream—freeze up to 2 months in a well-sealed container and thaw overnight; reheat gently with extra cream or broth.

Nutrition (per serving)

Approximate: 600 calories; 30 g fat (17 g saturated); 55 g carbohydrates; 4 g fiber; 8 g sugar; 21 g protein; 980 mg sodium. Nutrition will vary based on exact brands and add-ins.