Ingredients
Scale
- 1 package (9 oz) of fresh or frozen cheese tortellini
- 1 can (14.5 oz) diced tomatoes or fresh chopped tomatoes
- 1 cup heavy cream or coconut cream (dairy-free option)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Optional: grated Parmesan cheese for topping
Instructions
- Bring a large pot of salted water to a boil. Add cheese tortellini and cook until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion; sauté until fragrant and translucent.
- Stir in chopped or canned diced tomatoes and cook for about 5 minutes.
- Reduce heat to low, pour in heavy cream, and stir continuously. Season with salt and pepper, and simmer for 3-5 minutes to thicken slightly.
- Add the cooked tortellini to the skillet and toss gently to coat. Heat through for about a minute.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet, adding a splash of cream or broth if necessary to maintain creaminess.
- For vegan option, substitute heavy cream with coconut or cashew cream, and use vegan cheese tortellini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 480 kcal Kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 70 mg
