One-Skillet Creamy Tomato Basil Tortellini

Tortellini, the ring-shaped stuffed pasta rooted in Italy’s Emilia-Romagna, finds easy weeknight comfort in one skillet. Cherry and sun-dried tomatoes simmer with cream and torn basil into a silky sauce that hugs every cheese-filled bite.

Serves 4 · 10 min prep · 22 min cook

Estimate for one serving

• 612 cal
• 24g protein
• 68g carbs
• 28g fat
• 7g fiber

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Ingredients

• 20 oz cheese tortellini (fresh or refrigerated)
• 2 Tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• ½ tsp crushed red pepper flakes
• 2 cups cherry tomatoes, halved
• ⅓ cup sun-dried tomatoes in oil, drained and chopped
• 1 cup low-sodium chicken or vegetable broth
• ¾ cup heavy cream
• 4 cups fresh baby spinach
• ½ cup fresh basil, torn
• ½ cup, plus more for serving grated Parmesan cheese
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions

1. 1Heat the olive oil in a large 12-inch deep skillet over medium heat until it shimmers. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until translucent and soft.
2. 2Stir in the minced garlic and red pepper flakes; cook 45–60 seconds until fragrant but not browned.
3. 3Add the halved cherry tomatoes and chopped sun-dried tomatoes. Cook 3–4 minutes, pressing some tomatoes gently with a spoon so they release juices and begin to blister.
4. 4Pour in the broth and heavy cream, scraping up any browned bits from the bottom of the pan. Season with the salt and black pepper and bring the mixture to a gentle simmer.
5. 5Add the tortellini in an even layer, pressing them down so they are mostly submerged. Cover the skillet and simmer over medium-low heat for 7–9 minutes (or according to package directions), stirring once halfway, until the pasta is tender and plump.
6. 6Uncover and stir in the baby spinach a handful at a time until it wilts, about 1–2 minutes. The sauce should coat the back of a spoon; if it seems thin, simmer uncovered 1 more minute.
7. 7Remove the skillet from heat. Stir in the torn basil and Parmesan until the cheese melts into a silky sauce. Taste and adjust salt or pepper.
8. 8Let the skillet rest 2 minutes so the sauce thickens slightly. Divide among bowls, top with extra Parmesan and a few basil leaves, and serve immediately while hot and creamy.