15-minute Creamy Tomato Tortellini Dinner for Busy Nights

Weeknight comfort, zero stress: pillowy pasta in a velvety tomato-cream sauce, one pan, pantry staples, and dinner done in 15.

You want dinner that tastes like you tried without actually trying. This is that move: a rich, tangy tomato-cream sauce that hugs every cheesy tortellini and lands on the table before your streaming app finishes buffering. It’s bold, fast, and unapologetically comforting. No marathon shopping lists, no complicated steps, just high-leverage flavor in low time. Hungry now? Good.

Why This Recipe Works

• Speed without sacrifice: Refrigerated tortellini cooks in under 3 minutes, so you can build a sauce while water boils and finish everything together.
• Cream + tomato = balance: The acidity of tomatoes cuts through the richness of cream, giving you a silky sauce that tastes bright, not heavy.
• Pantry-friendly: Tomato paste, crushed tomatoes, and dried herbs do the heavy lifting. Add garlic and Parmesan for instant restaurant energy.
• One-pan finish: Simmer tortellini directly in the sauce for a minute to thicken and help the sauce cling. FYI, that’s where the magic happens.
• Customizable comfort: Want more protein, heat, or greens? Toss in sausage, chili flakes, or spinach without slowing down the clock.

Ingredients

• 1 pound (450 g) cheese tortellini (refrigerated or frozen; see FAQ for dried)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (optional, adjust to taste)
• 1 1/4 cups crushed tomatoes or tomato passata (about 10 oz)
• 2 tablespoons tomato paste
• 1 cup heavy cream (or 3/4 cup half-and-half + 2 tbsp cream; see FAQ)
• 1/2 cup finely grated Parmesan (plus extra for serving)
• 1 teaspoon Italian seasoning (or 1/2 tsp dried basil + 1/2 tsp dried oregano)
• 1/2 teaspoon sugar (optional, to balance acidity)
• Kosher salt and black pepper (to taste)
• 2 cups baby spinach (optional)
• Fresh basil (optional, for garnish)
• Lemon zest or 1 teaspoon balsamic vinegar (optional, for brightness)

Step-by-Step Instructions

1. Boil water fast: Bring a large pot of salted water to a rolling boil. Aim for water that tastes like the sea to season the pasta properly.
2. Start the sauce base: In a wide skillet, heat olive oil and butter over medium. Add garlic and red pepper flakes. Cook 30–45 seconds until fragrant—no browning.
3. Tomato time: Stir in tomato paste and cook 1 minute to caramelize slightly. Add crushed tomatoes, Italian seasoning, sugar (if using), a pinch of salt, and pepper. Simmer 2 minutes.
4. Get creamy: Lower heat to medium-low. Stir in heavy cream until the sauce turns a rosy color. Simmer gently 1–2 minutes to thicken slightly. Don’t boil hard—cream likes chill vibes.
5. Cook the tortellini: Add tortellini to the boiling water. Cook until they float and are tender, usually 2–3 minutes for refrigerated (check package directions).
6. Reserve the liquid gold: Scoop out 1/2 cup pasta water. Drain tortellini.
7. Marry pasta and sauce: Add tortellini to the skillet with sauce. Sprinkle in Parmesan. Toss gently over medium-low heat, adding splashes of pasta water as needed to loosen and create a glossy, clinging sauce.
8. Greens and glow-up: Fold in spinach until wilted, 30–60 seconds. Taste and adjust salt and pepper. Add lemon zest or a splash of balsamic for brightness, if you like.
9. Finish strong: Turn off heat. Sauce should be silky and coat the pasta. If it feels too thick, add a bit more pasta water; too thin, simmer 30 seconds more.
10. Serve: Plate with extra Parmesan and torn basil. Try not to inhale it immediately—optional but recommended.

Preservation Guide

Fridge

Store leftovers in an airtight container for up to 3–4 days. The sauce thickens as it rests because pasta keeps absorbing liquid. Add a splash of cream or milk when reheating to bring back the silk.

Freezer

Freeze the sauce only for up to 2 months. Cream sauces can separate slightly after thawing, but a gentle whisk and a bit of fresh cream smooth things out. Avoid freezing the pasta; tortellini turns mushy, and no one signed up for that.

Reheating

Stovetop: Rewarm over low heat with a few tablespoons of water, milk, or cream, stirring until glossy. Microwave: Heat in short bursts, stirring between rounds to keep the sauce cohesive. Don’t scorch the sauce—low and slow wins here.

Nutritional Perks

• Lycopene boost: Tomatoes bring antioxidant power that plays nice with fat for better absorption.
• Protein + calcium: Cheese-filled tortellini and Parmesan add protein and bone-friendly minerals.
• Customizable lighter swaps: Use half-and-half, reduce butter, or add extra spinach and basil for a fresher profile without losing satisfaction.
• Steady energy: Pasta gives you complex carbs for fuel, while cream and cheese keep you full longer. TBH, that’s a pretty great combo.

Approximate per serving (4 servings): 600–650 calories, 20–24 g protein, 55–65 g carbs, 28–34 g fat, 3–5 g fiber. Numbers vary with brands and swaps.

Pitfalls to Watch Out For

• Boiling the cream: High heat can cause splitting. Keep the sauce to a gentle simmer after adding cream.
• Overcooking tortellini: They only need a couple of minutes. Overcooked tortellini = doughy sadness.
• Skipping pasta water: That starchy liquid creates a glossy, clingy sauce. Don’t drain it all away.
• Adding cheese too early: Parmesan can clump if the sauce is boiling hard. Lower the heat, then stir it in.
• Underseasoning: Taste for salt and acid. A pinch of salt and a whisper of lemon zest can wake up the entire dish.

Recipe Variations

• Spicy Arrabbiata Cream: Double the red pepper flakes and add a pinch of smoked paprika for a fiery finish.
• Vodka Twist: Stir in 2 tablespoons vodka with the tomato paste, simmer 1 minute, then add cream for that classic blush vibe.
• Sausage Supreme: Brown 8 oz Italian sausage in the skillet first, then proceed with sauce. Extra protein, big flavor, zero extra time cost.
• Chicken + Greens: Toss in shredded rotisserie chicken and extra spinach or kale for a heartier bowl. IMO, basil on top is non-negotiable.
• Lighter Option: Swap heavy cream for half-and-half, reduce butter to 1 tbsp, and add mushrooms for umami without extra fat.
• Meatless and Bold: Add olives and capers for briny punch, plus roasted red peppers for sweetness and color.
• Dairy-Free Creamy: Use coconut cream or a cashew cream blend; finish with nutritional yeast instead of Parmesan.
• Gluten-Free Path: Use GF tortellini or sub with GF gnocchi. Same sauce, same weeknight win.

FAQ

Can I use dried tortellini instead of refrigerated?

Yes, but it will take longer to cook—usually 10–12 minutes. Start the pasta first, then make the sauce while it boils. Aim to finish both at the same time so the pasta goes straight into the sauce.

What can I substitute for heavy cream?

Half-and-half works well; the sauce will be slightly thinner. For extra richness, add 1–2 tablespoons cream cheese. Dairy-free? Use coconut cream or a cashew cream for a similar silky texture.

How do I keep the sauce from curdling?

Keep the heat moderate after adding the cream, and avoid boiling. Add Parmesan over low heat, and whisk in splashes of pasta water to keep the sauce smooth and emulsified.

Can I make this ahead?

You can prep the sauce up to 3 days in advance and refrigerate it. Reheat gently, thin with a splash of water or cream, and cook the tortellini fresh for best texture.

Is jarred marinara okay to use?

Absolutely. Warm 1 1/2 cups marinara, then stir in 3/4 cup cream and proceed with the recipe. Taste and adjust salt, pepper, and Parmesan to your liking.

How can I add extra protein fast?

Brown Italian sausage, stir in cooked chicken, or add a drained can of white beans. All three integrate quickly and hold up in the creamy sauce.

How do I thicken a thin sauce?

Simmer gently for 1–2 minutes to reduce, then stir in more Parmesan. A small knob of butter and a splash of pasta water whisked in can also help the sauce emulsify and cling.

What sides pair well with this?

Garlic bread, a crisp Caesar or arugula salad, and roasted broccoli or asparagus. Keep it fresh and crunchy to balance the rich, creamy pasta.

The Bottom Line

This is the kind of weeknight recipe that refuses to waste your time. It’s fast, creamy, bright, and flexible enough to match whatever’s in your fridge. Make the sauce, cook the tortellini, toss it all together, and you’re done—fewer dishes, more flavor, zero stress. One bite in and you’ll wonder why “quick” and “epic” don’t hang out more often.