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Cheese Tortellini with Tomato Cream Sauce

Cheese Tortellini with Tomato Cream Sauce for Cozy Nights

Cheese Tortellini with Tomato Cream Sauce is a creamy, flavorful dish that can be prepared in just 20 minutes, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tortellini
  • 1 package Cheese Tortellini Fresh or frozen varieties for best flavor.
For the Tomato Cream Sauce
  • 1 cup Tomato Sauce Pureed tomatoes can be used as a substitute.
  • to taste Salt Enhances the sauce's flavors.
  • to taste Pepper Freshly ground black pepper.
  • 1 teaspoon Dried Basil Italian seasoning can be used if basil is unavailable.
  • 2 cloves Minced Garlic Fresh garlic or garlic powder works.
  • 2 tablespoons All-Purpose Flour Cornstarch can be substituted for a gluten-free option.
  • 1 cup Milk Whole or plant-based milk can be used.
  • 1 cup Half and Half For a lighter sauce, substitute with low-fat milk.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast can be used as a dairy-free alternative.
For the Freshness
  • 3 cups Baby Spinach Kale can be used if desired.

Equipment

  • Pot
  • Saucepan
  • colander
  • Whisk

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Cook cheese tortellini according to package instructions, typically about 3–5 minutes. Drain in a colander.
  2. In a separate saucepan, heat a splash of olive oil over medium heat. Add minced garlic and stir for about 30 seconds until fragrant. Pour in the tomato sauce and season with salt, pepper, and dried basil. Stir until it bubbles gently.
  3. In a small bowl, whisk together all-purpose flour, milk, and half and half until smooth. Gradually stir this into the bubbling tomato sauce and let it simmer for about 2 minutes until it thickens slightly.
  4. Add the drained cheese tortellini into the thickened tomato cream sauce and gently fold to coat evenly. Simmer for an additional 1–2 minutes.
  5. Stir in fresh baby spinach and cook for about 1–2 minutes until it starts to wilt but retains its color.
  6. Transfer to serving bowls, garnish with grated Parmesan cheese and serve immediately.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 900IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Use fresh cheese tortellini for best texture. Avoid overcooking spinach for a slight crunch. Adjust salt and pepper according to taste.

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