Why You’ll Love This Recipe

• Quick and easy: Ready in just 20 minutes.
• Rich and satisfying: A creamy sauce loaded with flavor.
• Family-friendly: A hit with both kids and adults.
• Customizable: Easy to adapt with your favorite vegetables or proteins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 10 oz cheese tortellini (store-bought or homemade)
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 2 cups fresh spinach (or basil leaves)
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish

Directions

1. Cook the Tortellini: Boil the tortellini according to package instructions. Drain and set aside.
2. Sauté the Garlic and Tomatoes: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add cherry tomatoes and cook for 3-4 minutes until softened and bursting.
3. Make the Sauce: Pour in the heavy cream and sprinkle in Italian seasoning, salt, and black pepper. Stir and let the sauce simmer for 2-3 minutes.
4. Combine with Tortellini: Add the cooked tortellini to the skillet and toss to coat in the sauce. Stir in Parmesan cheese and fresh spinach until the spinach wilts.
5. Serve: Remove from heat, garnish with fresh basil leaves, and serve warm.

Servings and Timing

• Servings: 4
• Prep time: 5 minutes
• Cook time: 15 minutes
• Calories: Approximately 400 kcal per serving

Variations

• Add Protein: Include grilled chicken, shrimp, or Italian sausage for a heartier dish.
• Make It Spicy: Add a pinch of red pepper flakes for a kick.
• Switch the Greens: Use arugula or kale instead of spinach.
• Extra Veggies: Toss in sautéed mushrooms, zucchini, or bell peppers.
• Lighter Option: Use half-and-half instead of heavy cream for a lighter sauce.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a skillet over low heat, adding a splash of milk or cream to revive the sauce. Avoid overheating to maintain the creamy texture.
• Freezing: Not recommended, as the creamy sauce may separate upon thawing.

FAQs

1. Can I use frozen tortellini?

Yes, frozen tortellini works perfectly; just cook it according to the package instructions.

2. Can I make this dish ahead of time?

You can prepare the sauce in advance and reheat it before tossing it with freshly cooked tortellini.

3. What other cheese can I use besides Parmesan?

Pecorino Romano or Asiago cheese would be great substitutes.

4. How can I make this dish gluten-free?

Use gluten-free tortellini or substitute with gluten-free pasta.

5. Can I add meat to this recipe?

Absolutely! Grilled chicken, shrimp, or crispy pancetta are excellent additions.

6. What if I don’t have heavy cream?

You can use half-and-half or a mixture of milk and cream cheese as a substitute.

7. How do I prevent the cream sauce from curdling?

Cook on low heat and avoid boiling the cream.

8. Can I use canned tomatoes instead of fresh?

Yes, drained diced tomatoes or a small amount of canned crushed tomatoes can work as an alternative.

9. What can I serve with this dish?

Pair it with garlic bread, a side salad, or roasted vegetables for a complete meal.

10. Can I add wine to the sauce?

A splash of white wine can be added after cooking the garlic for an extra depth of flavor.

Conclusion

Deliciously creamy tortellini with tomatoes is a perfect blend of indulgence and simplicity. Whether you’re hosting a dinner party or whipping up a quick family meal, this recipe is guaranteed to impress. With endless variations and an irresistible flavor profile, it’s bound to become a go-to favorite. Enjoy every creamy, cheesy bite!