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- 12 oz cheese tortellini (fresh or frozen) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes, undrained - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1/4 cup fresh basil leaves, chopped - Salt and pepper to taste - 1/2 teaspoon red pepper flakes (optional) - Extra basil leaves for garnish - Toasted pine nuts for garnish (optional) To create this creamy tomato basil tortellini, you need a few key ingredients. First, grab your cheese tortellini. You can use fresh or frozen tortellini, depending on what you have. The cheese-filled pasta is the star of this dish. Next, olive oil is essential for sautéing the garlic. You want that rich flavor to kick off your sauce. Speaking of garlic, you’ll need three cloves, finely minced. This is where your dish starts to come alive. For the sauce, you will use one can of diced tomatoes. Keep the juices; they add flavor. Heavy cream makes the sauce rich and smooth. You’ll need one cup of it. Then, sprinkle in half a cup of grated Parmesan cheese. It adds depth and a savory taste. Fresh basil is a must. You’ll need a quarter cup of chopped basil leaves. They give your dish a fresh aroma and vibrant flavor. Don’t forget salt and pepper to taste. These simple seasonings balance everything. If you like a bit of heat, add half a teaspoon of red pepper flakes. For garnish, use extra basil leaves and toasted pine nuts if you want some crunch. This combination of ingredients makes a delightful and easy meal that you’ll love to share! To cook cheese tortellini properly, follow the package directions. Bring salted water to a boil. Add the tortellini gently. Cook until they float, usually 3-5 minutes. Fresh tortellini cooks faster than frozen. For frozen tortellini, it may take a few extra minutes. Drain the tortellini and set them aside. Sauté garlic for optimal flavor by heating olive oil in a skillet over medium heat. Add minced garlic and stir for 1-2 minutes. You want it fragrant but not brown. Then, add the diced tomatoes with their juices. Simmer for about 5 minutes. This helps the flavors blend well. To achieve a creamy sauce consistency, lower the heat and stir in the heavy cream. Let it simmer for 3-4 minutes. Add grated Parmesan cheese next. Stir until it melts and the sauce becomes creamy. Mix the cooked tortellini into the sauce. Toss with chopped basil, salt, and pepper. Make sure every piece is coated. Cook for 2-3 more minutes to warm everything through. To adjust seasoning, start with salt and pepper. Taste your dish as you cook. If you want more flavor, add more salt or a pinch of red pepper flakes. This allows you to make it just right for you. Cooking times vary by brand. Fresh tortellini takes about 3-5 minutes. Frozen tortellini usually needs 5-7 minutes. Always check the package for exact times to avoid overcooking. To complement creamy tomato basil tortellini, serve a simple salad. A mix of greens, cherry tomatoes, and a light vinaigrette works well. Garlic bread is another great side. It soaks up the tasty sauce. For wine pairings, try a light white wine. A Pinot Grigio or Sauvignon Blanc enhances the meal. If you prefer red, a light Chianti is a good choice. Meal prep can save time. Cook the tortellini and sauce ahead of time. Store them separately in the fridge. This way, you can heat them up when you’re ready to eat. To reheat without losing creaminess, use low heat. Add a splash of cream or water while warming. This keeps the sauce smooth and delicious. {{image_2}} You can make your creamy tomato basil tortellini heartier by adding protein. Chicken is a great choice. Cook diced chicken breast in the skillet before adding garlic. Shrimp also works well. Just toss them in during the last few minutes of cooking. If you prefer sausage, slice it and brown it before mixing in the sauce. For vegetarian options, consider chickpeas or lentils. These add great texture and protein without meat. Tofu can also be a good choice. Just sauté it until it’s golden and crispy. To make this dish plant-based, swap heavy cream for coconut cream or cashew cream. Both options will keep your sauce rich and creamy. For cheese, you can use nutritional yeast to add a cheesy flavor. Vegan cheese is another option. Look for brands that melt well for the best results. Using vegetable broth instead of chicken broth can enhance the flavor. It's a simple way to keep the dish plant-based without losing taste. To elevate the flavors, add more herbs and spices. Fresh thyme or oregano pairs well with tomato. A pinch of smoked paprika can also add depth. If you like some heat, consider adding more red pepper flakes. Roasted vegetables can bring a nice touch. Think about mixing in roasted bell peppers, zucchini, or even spinach. They add color and nutrients, making the dish even more appealing. To keep your creamy tomato basil tortellini fresh, refrigerate it right away. Use an airtight container. This helps keep the flavors intact. Aim to eat the leftovers within three days. If you want to store it longer, freezing is a great option. Just place the cooled dish in a freezer-safe container. It can last up to three months in the freezer. When it’s time to enjoy your leftovers, you have a few good options. The stovetop is my favorite. Heat a pan over low to medium heat. Add a splash of cream or water to keep it moist. Stir until warm. If you use a microwave, place it in a bowl. Cover it with a damp paper towel to avoid drying out. Heat in short bursts, stirring often. In the fridge, the creamy tomato basil tortellini lasts about three days. Check for signs of spoilage before eating. If it smells off or has a strange color, it’s best to toss it. Always trust your senses. Remember, fresh is best! Cooking tortellini is quick and easy. Fresh tortellini usually takes about 3-5 minutes. Frozen tortellini cooks for about 5-7 minutes. Always check the package for specific times. You want it tender but firm. Yes, you can prepare creamy tomato basil tortellini ahead of time. Cook the tortellini and make the sauce separately. Store them in airtight containers. Keep them in the fridge for up to two days. When ready to serve, reheat gently on the stove. Add a splash of cream to keep it creamy. Creamy tomato basil tortellini pairs well with many sides. Here are some great options: - Garlic bread for a crunchy bite - A fresh green salad for balance - Roasted vegetables for extra flavor - Grilled chicken or shrimp for protein These sides enhance the meal and provide variety. Enjoy your dinner! This blog post covered how to make creamy tomato basil tortellini. You learned about the ingredients needed and step-by-step instructions for cooking. I shared tips for perfecting the dish, serving suggestions, and how to store leftovers. In conclusion, this dish is easy to customize and delicious. Make it your own by adjusting flavors or adding proteins. Enjoy sharing this comforting meal with family and friends!

Creamy Tomato Basil Tortellini

Savor the rich flavors of creamy tomato basil tortellini with this quick and delicious recipe! Perfect for a weeknight dinner, it combines cheesy tortellini, fresh basil, and a luscious cream sauce in just 25 minutes. Whether you're entertaining guests or enjoying a cozy night in, this dish is sure to impress.
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Ingredients
  

12 oz cheese tortellini (fresh or frozen)

2 tablespoons olive oil

3 cloves garlic, minced

1 can (14 oz) diced tomatoes, undrained

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 cup fresh basil leaves, chopped

Salt and pepper to taste

1/2 teaspoon red pepper flakes (optional)

Extra basil leaves for garnish

Toasted pine nuts for garnish (optional)

Instructions
 

Cook the cheese tortellini according to the package instructions. Drain and set aside.

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.

      Pour in the diced tomatoes with their juices, and bring to a simmer. Stir occasionally for 5 minutes to allow the flavors to meld.

        Reduce heat to low and stir in the heavy cream. Allow the mixture to simmer gently for about 3-4 minutes.

          Add grated Parmesan cheese and stir until fully melted and the sauce becomes creamy.

            Toss in the cooked tortellini, chopped basil, salt, pepper, and red pepper flakes (if using). Mix until the tortellini is coated in the sauce.

              Cook for an additional 2-3 minutes over low heat to warm through and combine flavors.

                Serve immediately, garnished with extra basil leaves and toasted pine nuts if desired.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4