One-Pot Marry Me Tortellini With Creamy Sun-Dried Tomato Sauce
By Ava Mitchell
For a busy weeknight, this one-pot vegetarian tortellini feeds four in 20 minutes without a separate pasta pot. Cheese-filled tortellini simmers in a creamy sauce of sun-dried tomatoes, tomato paste, Parmesan, basil, garlic, and shallot, with a subtle tingly kick from chili flakes.
Butter softens minced garlic and diced shallot over medium-low heat before black pepper, dried thyme, chili flakes, and tomato paste cook briefly. This builds the sauce’s savory tomato base before cheese tortellini simmers directly in vegetable broth, rather than in a separate pot. Heavy cream, freshly grated Parmesan, roughly chopped sun-dried tomatoes, and basil are stirred in at the end for creaminess, salty depth, and brightness.
Bring the broth to a boil, then simmer the tortellini for the stated three minutes before adding cream for one more minute. The sauce should look unified once the Parmesan melts and the tomatoes and basil are folded through. Skipping the prep is the usual trouble spot: grate, mince, dice, and chop first because the final additions follow in quick succession. Keep the sauce at a gentle simmer rather than a boil after adding cream.
Serve it straight from the skillet with extra black pepper and chili flakes. Rotisserie chicken, bacon, seared salmon, or shrimp can be added alongside. Refrigerated leftovers reheat gently in a skillet; a splash of cream, milk, or broth loosens the sauce without boiling the tortellini.
Why you'll love this recipe
- Busy households get dinner on the table in 20 minutes because refrigerated tortellini cooks directly in the broth before the cream finishes the sauce.
- Vegetarian guests still get a substantial pasta supper, with cheese-filled tortellini, Parmesan, and a full pan sauce rather than a separate topping.
- Families can adjust the chili flakes to their table because the recipe calls for a modest amount and specifically invites more or less.
- Leftover portions stay practical for another meal when gently warmed in a skillet with cream, milk, or broth to loosen the sauce.
- Cooks who like choice can use cheese, spinach, mushroom, or meat-filled tortellini, or ravioli, while keeping the same creamy tomato base.
- A larger table is easy to accommodate because the article notes this one-pot pasta scales up for groups without changing its basic method.
Ingredients
- •1 tbsp unsalted butter
- •6 cloves garlic (minced)
- •1 shallot (diced)
- •0.5 tsp black pepper
- •1 tsp dried thyme
- •0.5 tsp chili flakes (more for serving)
- •3 tbsp tomato paste
- •1.1 lb cheese tortellini
- •1.5 cups vegetable broth
- •0.5 cup heavy cream
- •0.75 cup Parmesan (grated)
- •0.5 cup sun-dried tomatoes (drained, roughly chopped)
- •1 cup basil leaves (roughly chopped)
Instructions
- 1
Grate the Parmesan, mince the garlic, dice the shallot, and chop the basil and sun-dried tomatoes.
- 2
Heat the butter over medium-low heat, then add the garlic and shallot. Sauté for 3 minutes.
- 3
Stir in the black pepper, chili flakes, dried thyme, and tomato paste. Cook for 2 minutes.
- 4
Add the tortellini and vegetable broth, bring to a boil, and simmer for 3 minutes.
- 5
Pour in the heavy cream and simmer for 1 minute.
- 6
Stir in the Parmesan, then add the sun-dried tomatoes and basil. Stir to combine.
- 7
Finish with freshly ground black pepper and chili flakes.
FAQ
Nutrition (per serving)
Calories
657
Protein
28g
Fat
30g
Carbs
72g
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