Dinner

The Best Tortelloni in Creamy Tomato Sauce Recipe

ByJake Silas October 24, 2025October 24, 2025

Introduction

This creamy tomato sauce tortelloni recipe is a comforting and delicious meal that comes together quickly. Tender tortelloni pasta is simmered in a rich, flavorful sauce made with garlic, tomato, and cream, then topped with fresh Parmesan and basil for a perfect finish.

A white plate holds around twenty pieces of tortellini pasta, each coated in a smooth, creamy red tomato sauce with visible soft melting cheese. Bright green fresh basil leaves gently rest on top and are mixed within the pasta, adding a pop of color. A silver fork is placed on the right side of the plate, with some sauce on its tines. Around the plate on a white marbled surface are scattered basil leaves, small bits of grated cheese, and salt. In the upper right corner, a white bowl contains a piece of golden-brown focaccia bread topped with more grated cheese. There is a glass with a light beverage on the left edge of the image and some green basil leaves at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon unsalted butter
4 cloves garlic (minced)
2 tablespoons tomato paste
¼ teaspoon red pepper flakes
15 ounce can tomato sauce
½ cup chicken broth
½ teaspoon oregano
½ cup heavy cream (or half and half)
1 teaspoon kosher salt
1 pound tortelloni pasta (refrigerated)
½ cup Parmesan cheese (fresh grated)
¼ cup basil (chopped for serving)

Instructions

Step 1: Melt the butter in a large skillet set over medium heat. Use a skillet with a lid. Add minced garlic, tomato paste, and red pepper flakes, cooking for 1 minute until fragrant.
Step 2: Pour in the tomato sauce, chicken broth, and oregano. Stir well until the tomato paste is fully dissolved into the sauce.
Step 3: Stir in the heavy cream and kosher salt, mixing thoroughly to create a creamy base.
Step 4: Add the tortelloni to the skillet. Reduce heat to medium-low, cover with the lid, and cook for 5 minutes. Check the tortelloni for tenderness; if it needs more time, continue cooking with the lid on, checking every minute.
Step 5: Once the tortelloni is tender, remove from heat. Serve immediately topped with freshly grated Parmesan cheese and chopped basil. Enjoy!

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.
Use half and half instead of heavy cream for a lighter sauce.
Add sautéed mushrooms or spinach to the sauce for extra flavor and nutrition.
Adjust the red pepper flakes to your preferred spice level or omit entirely for no heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short intervals to avoid curdling the sauce.

How to Serve

A white plate filled with around twenty pieces of tortellini pasta covered in bright orange-red creamy tomato sauce, garnished with small fresh green basil leaves scattered on top and around. The pasta pieces have a slightly folded shape, and the sauce has a smooth texture with some flecks of herbs mixed in. A silver fork is resting on the right side of the plate among the pasta. The background is a white marbled surface with some loose basil leaves and grated cheese sprinkled around. Near the top right is a white bowl containing a small, golden-brown square piece of bread topped with grated cheese and pepper. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortelloni instead of refrigerated?

Yes, you can use frozen tortelloni. You may need to add a couple of extra minutes to the cooking time to ensure they are fully heated through and tender.

Is it possible to make this sauce vegan?

To make a vegan version, use plant-based butter, substitute heavy cream with coconut cream or a cashew cream, and replace Parmesan with a vegan cheese alternative or nutritional yeast.