Go Back

15-Minute Creamy Tomato Tortellini Skillet

Fast weeknight tortellini in a creamy tomato sauce, finished with Parmesan and basil.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Quick
Ingredients Method Notes

Ingredients
  

Sauce
  • 1 tbsp olive oil
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 15 oz
  • 1/2 cup heavy cream or half-and-half
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp Italian seasoning
Skillet
  • 1 pkg refrigerated cheese tortellini 20 oz
  • 1/3 cup grated Parmesan plus more to serve
  • 2 cups baby spinach optional
  • 2 tbsp chopped fresh basil optional
  • 1 tbsp butter optional for extra richness

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
  2. Stir in crushed tomatoes, cream, salt, pepper, and Italian seasoning. Simmer 2–3 minutes.
  3. Add tortellini and stir to coat. Cover and cook 5–7 minutes, stirring once, until tender.
  4. Stir in Parmesan (and butter if using) until melted and creamy.
  5. Fold in spinach until just wilted.
  6. Top with basil and extra Parmesan and serve right away.

Notes

Too thick? Splash in a little water or broth to loosen the sauce.
Add protein: Stir in cooked chicken, sausage, or shrimp at the end.
Leftovers: Refrigerate up to 4 days. Reheat gently with a splash of milk or water to keep it creamy.