Tortellini with Tomato-Cream Sauce Recipe
Tortellini with Tomato-Cream Sauce Recipe photo by Taste of Home

Tortellini with Tomato-Cream Sauce Recipe

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Put frozen food and pantry staples to mouthwatering use in this warm and satisfying meatless meal. —Barbra Stanger, West Jordan, Utah
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1 package (16 ounces) frozen cheese tortellini
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • Additional grated Parmesan cheese, optional

Nutritional Facts

1 cup: 459 calories, 33g fat (18g saturated fat), 99mg cholesterol, 835mg sodium, 29g carbohydrate (4g sugars, 4g fiber), 13g protein


  1. Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes.
  2. Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
  3. Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired. Yield: 6 servings.
Originally published as Tortellini with Tomato-Cream Sauce in Simple & Delicious February/March 2011, p54

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jun. 5, 2016

"I always use fresh ingredients when possible. this looked very good, but it was excellent when I made it with fresh spinach and basil. Did use canned tomatoes though."

Reviewed Mar. 31, 2016

"Amazing sauce! Followed recipe except i added red pepper flakes to give that little kick. My husband started licking his bowl till i told him there was more in the pan."

Reviewed Feb. 10, 2016

"We LOVED this sauce!!! It is the best I have ever made. I used 2 large cloves of garlic and 1 average size one. (It sounded like a lot, but was great.) I also used 1 teaspoon of italian seasonings instead of the basil. Skipped the spinach all together for us. I would use the cream or half n half, makes it creamier and smooth. I'm sure we'll be fighting over the small dish of leftovers for lunch. One word for this dish, "Amazing"."

Reviewed Jan. 31, 2016

"I've made this several times now, and it's always a big favorite with both children and adults. It's delicious with the cream, but you could also substitute whole milk if you are trying to minimize the calories a little."

Reviewed Nov. 17, 2015

"The sauce is especially good!"

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