Creamy Tomato Basil Tortellini Skillet

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 8 oz cheese-filled tortellini
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• Optional: red pepper flakes for spice

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add diced tomatoes, dried basil, salt, and pepper. Simmer for 5 minutes.
5. 5 Stir in heavy cream and bring to a gentle simmer.
6. 6 Add tortellini to the skillet, ensuring it's mostly submerged. Cover and cook according to package directions until tortellini is tender.
7. 7 Remove from heat and stir in Parmesan cheese.
8. 8 Top with fresh basil before serving.
9. 9 If desired, sprinkle with red pepper flakes for a kick.

Equipment

• Large skillet with lid

Variations

• Add cooked chicken for a hearty non-vegetarian option.
• Substitute spinach for a portion of the basil for extra greens.

Substitutions

• Use canned crushed tomatoes if diced aren't available.
• Substitute half-and-half for a lighter cream.

Pairings

• Serve with garlic bread.
• A glass of Pinot Noir complements this dish beautifully.

Nutrition

Tips

• For a richer flavor, use homemade stock in place of water for the tortellini.
• Make sure to taste and adjust seasoning before serving.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of milk or cream to restore creaminess.

Serving Suggestions

• Pairs well with a side Caesar salad.
• Sprinkle with toasted pine nuts for added texture.

FAQ