Tortellini with Tomato Cream Sauce

Cheese-filled tortellini with tomato cream sauce makes for a rich and hearty main dish. It’s simple and quick enough (under 30 minutes!) for a weeknight meal, but appealing enough to serve when you’re having company.

The Parmesan cheese and heavy cream balance the tomato acidity, making this a lush and comforting dish. We have plenty of other tortellini recipes, many of them lighter, but this one is proudly full fat, and full flavor.

Ingredients for Tortellini with Tomato Cream Sauce

EMILY DAVIS for Taste of Home

• Cheese tortellini: Cheese-filled tortellini are hearty and packed with protein, making a satisfying main dish. Starting with a package of frozen tortellini is a nice shortcut here.
• Onion: The chopped onion brings a savory punch and a bit of sweetness to the sauce.
• Olive oil: Any oil works for cooking the onions and garlic, but olive oil is heart-healthy and adds a subtle flavor to the sauce.
• Garlic: The generous quantity of fresh garlic in this sauce adds a pungent, savory note that complements the tomatoes and cheese.
• Diced tomatoes: The tomatoes and their liquid provide a flavorful base for the recipe’s sauce.
• Frozen spinach: Adding a green vegetable helps make this a well-rounded meal, and frozen spinach is a no-fuss option. You’ll want to let it thaw and then squeeze it dry.
• Dried basil: The dried basil adds a signature Italian flavor to the sauce, complementing the tomatoes and cheese.
• Heavy whipping cream: The heavy cream is a transformative ingredient here, enriching the sauce and mellowing the acidity of the tomatoes.
• Parmesan: The Parmesan cheese in the sauce adds a bold cheese flavor to complement the tortellini, and also provides some thickening. You can sprinkle more over the finished dish as a garnish, if you wish.

Directions

Step 1: Cook the tortellini

EMILY DAVIS for Taste of Home

Cook the tortellini according to the package directions.

Step 2: Make the sauce

EMILY DAVIS for Taste of Home

While the pasta is cooking, in a large skillet, saute the onion in olive oil until it’s tender. Add the garlic and cook for one minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook the sauce, stirring, over medium heat until the excess liquid has evaporated, about three minutes.

Editor’s Tip: Keep your attention on the skillet during that minute when the garlic is cooking. If your pan is too hot, or if you don’t stir it enough, the garlic can scorch and take on an unpleasantly bitter flavor. If that happens, your best bet is to wipe the pan clean and start over.

Step 3: Add the cream and cheese

EMILY DAVIS for Taste of Home

Stir the heavy cream and cheese into the tomato mixture. Bring the pan to a boil, then reduce the heat to medium-low and simmer, uncovered, until the mixture thickens, 8 to 10 minutes.

Step 4: Combine the tortellini and sauce

EMILY DAVIS for Taste of Home

Drain the cooked tortellini, and toss it with the sauce. Garnish the finished dish with additional Parmesan, if desired.

EMILY DAVIS for Taste of Home

Tortellini with Tomato Cream Sauce Variations

• Change up the pasta: Cheese-filled tortellini are an excellent choice for this recipe, but definitely not your only option. Tortellini with spinach and cheese would complement the dish equally well. There’s plenty of protein in the dish as it is, but chicken- or beef-filled tortellini might appeal to diners who feel that dinner needs meat. Another option is to change your pasta shape—ravioli, agnolotti and cappelletti are all suitable choices.
• Opt for a different sauce: The tomato component of this sauce is very straightforward. Choosing a more complex or flavorful sauce is an easy way to elevate the end result. We have lots of sauce recipes here on the site, and most tomato sauces work well with the cream and Parmesan. Vodka sauce, which already calls for heavy cream, is an ideal choice. Essentially you’d be making a classic penne alla vodka, with filled tortellini in place of the penne.
• Add some meat: This recipe is perfect for a meatless-Monday meal. But there are still six other nights of the week, so you might want to change things up. Adding meat to the skillet is one way to do that. If you’re looking for added flavor, consider crisping some prosciutto, bacon or pancetta in the skillet. Set it aside to drain, then add it at the last minute or crumble it over the dish as a garnish. Italian sausage cut into coins and browned, or cut from its cases and cooked to crumbles, is another slam-dunk add-in. Sliced chicken breast works well too.

How to Store Tortellini with Tomato Cream Sauce

Any leftover tortellini should be transferred to food-safe storage containers with tight-fitting lids and refrigerated as soon as possible after the meal.

How long will creamy tomato tortellini keep?

You can expect to get three to four days of refrigerator life from a recipe like this. Unfilled pasta with a plain tomato sauce can keep longer, but the cheese and cream in this recipe make it a bit more perishable.

Can I make this recipe ahead of time?

Yes, you can. Cook the pasta until it’s just done, then drain it and immediately rinse it under cold running water to stop it from cooking any further. Misting it with oil from a spray bottle, or with a spritz of pan spray, can help keep the tortellini from sticking together during storage. Cook, cool and refrigerate the sauce separately. To serve, bring the sauce up to temperature in a deep skillet or Dutch oven, then stir in the tortellini. Serve the dish once the tortellini are warmed through.

Can I freeze cheese tortellini with tomato cream sauce?

Leftovers can be frozen in their sauce, in portion sizes, in a freezer-safe container with a tight-fitting lid. Since the recipe begins with frozen tortellini anyway, a better option is to make up just the sauce ahead of time and freeze it. You can reheat the sauce in the time it takes to cook your frozen tortellini. Using this approach shortens meal prep to the time required for cooking your preferred pasta.

Tortellini with Tomato Cream Sauce Tips

EMILY DAVIS for Taste of Home

Can I use half-and-half instead of heavy cream?

Not in this instance. Heavy cream has a high enough fat content to not curdle when it’s heated with the acidic tomatoes, but that’s not the case with half-and-half. If you’re concerned about calories, or watching your intake of saturated fats, take a smaller portion or think of this recipe as an occasional splurge.

Can I use a prepared tomato sauce?

Sure! Sauteing the garlic and onion is optional in that scenario, though if you have time it will make your store-bought sauce taste homemade. Add your tomato sauce to the skillet, bring it up to a simmer, then add the cream and proceed with the recipe.

Can I use fresh tortellini instead of frozen?

Absolutely. The only difference is that the fresh kind will cook faster than frozen, so you may want to start the sauce first while your pasta water boils. Around the time you add the heavy cream, drop your tortellini in the water and let them cook. They’ll still be done before the sauce, but that’s fine. You can cook and drain them, then go back to monitoring the sauce for those last few minutes as it thickens. Bonus points if you go for the gusto and make your own tortellini with homemade fresh pasta!