Dinner

The Best Tortelloni in Creamy Tomato Sauce Recipe

ByLuna Ryder October 23, 2025October 23, 2025

Introduction

This creamy tomato sauce tortelloni recipe is a comforting and flavorful dish that comes together in just minutes. Soft cheese-filled pasta is cooked gently in a rich sauce that’s both tangy and smooth, making it perfect for a weeknight dinner.

A white plate filled with one layer of tortellini pasta coated in a thick, bright orange-red tomato sauce with creamy texture. The pasta pieces are folded and plump with a smooth, glossy surface. Small green basil leaves are scattered on top and mixed within the sauce, adding a fresh green contrast. To the right side of the plate, a silver fork rests partially on the food and plate. Surrounding the plate are small scattered basil leaves and a soft white shredded texture resembling grated cheese. In the top right corner, there is a white bowl holding a small square of golden-brown toasted bread sprinkled with shredded cheese. The background is a white marbled texture with a few scattered green basil leaves and a small glass of pale yellow liquid on the left. 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 over medium heat. Add the minced garlic, tomato paste, and red pepper flakes. Cook for 1 minute until fragrant, stirring constantly.
Step 2: Pour in the tomato sauce, chicken broth, and oregano. Stir well to dissolve the tomato paste completely.
Step 3: Stir in the heavy cream and kosher salt, blending until the sauce is smooth and creamy.
Step 4: Add the tortelloni to the skillet. Reduce heat to medium-low, cover with a lid, and cook for about 5 minutes. Check the pasta; if tender, remove from heat. If not, continue cooking covered, checking every minute until done.
Step 5: Serve immediately, topped with freshly grated Parmesan cheese and chopped basil. Enjoy your creamy tortelloni!

Tips & Variations

For a vegetarian version, replace chicken broth with vegetable broth or water.
Add sautéed mushrooms or spinach for extra veggies and flavor.
Use half-and-half instead of heavy cream for a lighter sauce.
Try adding a splash of white wine before adding tomato sauce for depth.

Storage

Store leftover tortelloni in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce as needed.

How to Serve

A white plate sits on a white marbled surface, filled with about two layers of tortellini pasta coated in bright orange-red tomato sauce. The pasta has a soft, slightly glossy texture with some pieces showing folds and curves typical of tortellini. Fresh green basil leaves are scattered evenly on top, adding a pop of color and freshness. There is a silver fork resting partly on the right side of the plate with some sauce on its prongs. Small sprinkles of white grated cheese cover parts of the pasta and the plate. Around the plate, scattered basil leaves and cheese shavings are visible, enhancing the casual, fresh look. In the background, a small white bowl holds a piece of bread topped with cheese and a sprinkle of black pepper, and a glass of white wine or clear drink is partly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortelloni for this recipe?

Yes, frozen tortelloni can be used. Just increase the cooking time slightly and check for doneness as frozen pasta takes longer to cook than refrigerated.

Is it possible to make the sauce ahead of time?

Absolutely. You can prepare the creamy tomato sauce in advance and store it in the fridge for up to 2 days. Reheat gently before adding the tortelloni to avoid overcooking the pasta.