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For a delightful creamy tomato basil tortellini pasta, you need these simple ingredients: - 12 oz cheese tortellini (fresh or frozen) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 1 teaspoon dried Italian seasoning - 1/2 cup fresh basil leaves, chopped - Salt and pepper to taste - Grated Parmesan cheese for serving Each ingredient plays a key role. The cheese tortellini brings a soft, cheesy bite. Olive oil adds richness and helps cook the garlic. Garlic gives a warm, cozy flavor. Crushed tomatoes create the base of our sauce. Heavy cream makes it creamy and smooth. Italian seasoning adds herbs for extra taste. Fresh basil gives a bright, fresh note. Salt and pepper balance all the flavors. Finally, Parmesan cheese adds a salty finish. With these ingredients, you can create a dish that warms the heart. Enjoy cooking! First, boil water in a large pot. Add a pinch of salt to the water. Cook the cheese tortellini according to the package instructions. This will take about 3-5 minutes. You want them to be al dente, which means firm but cooked. Once done, drain the tortellini and set them aside. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Once hot, add 3 cloves of minced garlic. Sauté the garlic for about 1 minute. You want it to smell good but not turn brown. This step gives your dish a nice flavor base. Now, pour in a 14 oz can of crushed tomatoes into the skillet. Cook this for about 3-4 minutes. Let the flavors mix together well. After that, lower the heat and stir in 1 cup of heavy cream. Add 1 teaspoon of dried Italian seasoning for extra flavor. Simmer this for about 5 minutes. The sauce should thicken slightly during this time. Once your sauce is ready, add the cooked tortellini to the skillet. Toss them gently to coat every piece in that creamy tomato sauce. This is where the magic begins! Next, fold in 1/2 cup of chopped fresh basil leaves. Season your dish with salt and pepper to taste. After mixing well, let it sit off the heat for a couple of minutes. This allows all the flavors to deepen. Serve warm, and sprinkle some grated Parmesan cheese on top. You can even add a few extra basil leaves for a fun touch! To get tender tortellini, cook them in boiling water. Follow the package time for al dente. Do not overcook. Drain them well and set aside. If they stick together, toss them with a bit of olive oil. Using fresh ingredients makes a big difference. I love adding fresh basil. It adds a bright taste. Mince garlic just before cooking to keep it flavorful. You can also use fresh tomatoes for a richer sauce. One mistake is adding salt too early. This can make the tortellini tough. Another mistake is cooking the sauce on high heat. This can burn the garlic. Always stir gently and taste as you go. If the sauce is too thick, add a splash of pasta water. {{image_2}} You can make this creamy tomato basil tortellini pasta vegetarian easily. Just skip any meat and focus on fresh veggies. Add spinach, mushrooms, or zucchini to the sauce for more flavor and nutrients. These veggies add a nice crunch and color. You can also use vegetable broth instead of cream for a lighter dish. If you want to add protein, chicken or shrimp is a great choice. For chicken, use cooked, shredded pieces. Stir them in with the tortellini for a hearty meal. For shrimp, sauté them quickly in olive oil before adding the sauce. They cook fast and add a nice taste. Either option makes your dish filling and tasty. For a gluten-free meal, swap regular tortellini for gluten-free options. Many brands offer these now. Check the store for fresh or frozen varieties. You can also try using zucchini noodles as a fun twist. They have a great texture and soak up the sauce well. This way, you enjoy the same creamy tomato basil flavor without gluten. After enjoying your creamy tomato basil tortellini, store any leftovers right away. Use an airtight container to keep the dish fresh. This pasta stays good in the fridge for about three days. Before sealing the container, let the pasta cool to room temperature. This step helps prevent condensation and sogginess. If you want to save some for later, freezing works well too. First, let the pasta cool completely. Then, portion it into freezer-safe bags or containers. Make sure to remove as much air as possible to avoid freezer burn. This pasta can last in the freezer for about three months. When you’re ready to eat it, just thaw it in the fridge overnight. When it’s time to enjoy your pasta again, reheating is key. A microwave works, but it may dry out the sauce. I suggest reheating on the stove instead. Add a splash of water or cream to help revive the creamy texture. Heat gently over low flame, stirring often until warmed through. This keeps the flavors fresh and delicious. Yes, you can use either canned or fresh tomatoes. Canned crushed tomatoes save time and taste great. Fresh tomatoes add a bright flavor but need more prep. If using fresh, chop them finely. Both options work well in this creamy dish. To make this dish dairy-free, swap heavy cream with coconut cream or a nut-based cream. Use dairy-free cheese for a topping. Ensure all other ingredients, like tortellini, are dairy-free too. This keeps the creamy texture without milk. You can serve a fresh salad or garlic bread with this pasta. A simple arugula salad adds crispness. Garlic bread adds a warm, crunchy texture. Both pair well with the rich, creamy sauce. This dish takes about 25 minutes to prepare. Ten minutes for prep and 15 minutes for cooking. It’s quick, making it perfect for busy nights or last-minute dinners. You’ll have a tasty meal in no time. In this blog post, we explored making a creamy tomato basil tortellini dish using fresh ingredients. I covered key ingredients, simple steps, and helpful tips for the best results. You learned about variations and storage options to keep your dish fresh. In summary, this pasta dish is easy and delicious. Enjoy your cooking and make this meal your own! Happy eating!

Creamy Tomato Basil Tortellini Pasta

Indulge in the rich flavors of creamy tomato basil tortellini pasta with this easy recipe! Perfect for busy nights, this dish combines tender cheese tortellini with a luscious tomato cream sauce, finished with fresh basil and Parmesan. Discover how to make this delightful meal in just 25 minutes. Click through to explore the full recipe and bring a taste of Italy to your dinner table tonight!
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Ingredients
  

12 oz cheese tortellini (fresh or frozen)

2 tablespoons olive oil

3 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1 cup heavy cream

1 teaspoon dried Italian seasoning

1/2 cup fresh basil leaves, chopped

Salt and pepper to taste

Grated Parmesan cheese for serving

Instructions
 

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

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

      Pour in the crushed tomatoes and cook for about 3-4 minutes, allowing the flavors to meld.

        Reduce the heat to low, then stir in the heavy cream, and Italian seasoning. Mix well and let simmer for about 5 minutes until the sauce thickens slightly.

          Add the cooked tortellini to the skillet, tossing to coat in the creamy tomato sauce.

            Fold in the chopped basil and season with salt and pepper to taste.

              Remove from heat and let it sit for a couple of minutes to allow the flavors to deepen.

                Serve warm, garnished with grated Parmesan cheese and a few extra basil leaves if desired.

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