15-Minute Tomato Cream Tortellini
This decadent 15-minute meal combines tender cheese-filled tortellini with a velvety, restaurant-quality tomato cream sauce. Using simple pantry staples, this Italian-inspired dish achieves a perfect balance of richness and acidity. It is the ultimate solution for busy weeknights when you need a comforting, reliable dinner without spending hours in the kitchen.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
8 oz refrigerated cheese tortellini
1 cup heavy cream
14 oz canned diced tomatoes
1/2 cup freshly grated parmesan cheese
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a rolling boil.
Add tortellini and cook according to package instructions until al dente.
Drain the pasta thoroughly, reserving a small amount of cooking water.
Heat a large skillet over medium heat and add the canned diced tomatoes with their juices.
Simmer the tomatoes for 5 minutes until slightly thickened.
Stir in the heavy cream and cook for 2 minutes.
Add the grated parmesan cheese and stir until melted and smooth.
Toss the cooked tortellini into the sauce, adding reserved water if needed to adjust consistency.
Season with salt and pepper to taste and serve immediately.
Notes
Use fire-roasted diced tomatoes for a deeper, smokier flavor. Ensure you use freshly grated parmesan for the best melting texture. If you need a dairy-free alternative, you can substitute coconut milk for the heavy cream.
Find it online: https://albertrecipes.com/15-minute-tomato-cream-tortellini/