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- 2 tablespoons olive oil - 1 small onion, diced - 3 garlic cloves, minced - 1 can (14 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 250g (about 9 oz) cheese tortellini (fresh or frozen) - 1 cup heavy cream - 1 cup fresh basil leaves, chopped - Salt and pepper to taste - Grated Parmesan cheese, for serving Using fresh ingredients is key. Fresh basil brings bright flavor. Choose high-quality olive oil for rich taste. Look for a good brand of crushed tomatoes. These can enhance your sauce's depth. If you go for frozen tortellini, check the package date. Fresh tortellini is better but frozen works in a pinch. For a dairy-free option, use coconut cream instead of heavy cream. You can swap cheese tortellini for spinach or mushroom tortellini for a twist. If you need a gluten-free dish, use gluten-free tortellini. You can also add vegetables like spinach or bell peppers to boost nutrition. {{ingredient_image_1}} 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 small diced onion to the pot. Cook it for about 3-4 minutes until it turns clear. 3. Next, mix in 3 minced garlic cloves. Cook for 1-2 minutes until you smell that lovely garlic scent. 4. Pour in 1 can of crushed tomatoes and 4 cups of vegetable broth. 5. Add 1 teaspoon each of dried oregano and dried basil. Season with salt and pepper. Bring this mix to a simmer. 6. Once it simmers, add 250 grams of cheese tortellini. Stir well so they are covered in sauce. 7. Cook for 5-7 minutes until the tortellini is soft. Cooking time may change if you use fresh or frozen. 8. Lower the heat and stir in 1 cup of heavy cream and 1 cup of chopped fresh basil. Mix until everything is warm. 9. Taste the dish and add more salt and pepper if needed. 10. Serve the dish hot with grated Parmesan cheese on top and extra basil if you like. - Always sauté the onion until it is clear. This brings out the flavor. - Stir the tortellini gently to avoid breaking them. - Adjust the cream and basil to your taste. Fresh basil adds a nice touch. - If the sauce is too thick, add a splash more broth or cream. - Taste before serving to ensure a good balance of flavors. - When the onion is cooked, it should look clear and shiny. - You’ll know the garlic is fragrant when it fills the kitchen with a warm aroma. - The sauce will bubble gently when it simmers. - The tortellini will float to the top when they are ready. - The cream should blend in easily, making the sauce rich and creamy. When making tortellini, avoid overcooking the pasta. Fresh tortellini cooks fast, about 5-7 minutes. If you use frozen, check the package for cooking times. Don't skip the salt when boiling the tortellini. It adds flavor to the dish. Also, don't rush the sauté of the onion and garlic. Cook them until soft and fragrant. This builds a strong flavor base. Lastly, remember to stir gently when adding the cream. This keeps the sauce smooth. To boost the flavor, try adding fresh herbs. Basil is a great choice. You can also add parsley or thyme for depth. If you like spice, red pepper flakes can add heat. Another tip is to use high-quality olive oil. A good oil adds richness. You can also swap dried herbs for fresh when available. This makes the dish more vibrant. For the best results, use a large pot. This allows the tortellini to move freely. Keep the heat medium when cooking. If it's too high, the sauce can splatter. When you stir in the cream, do it off the heat. This keeps the cream from curdling. Always taste your dish before serving. Adjust the salt or pepper as needed. Enjoy the bright, creamy flavors of your creation! Pro Tips Fresh vs. Frozen Tortellini: Using fresh tortellini will give you a more tender texture, while frozen is convenient and still delicious. Adjust the cooking time accordingly. Customize Your Herbs: Feel free to experiment with other fresh herbs like parsley or thyme to enhance the flavor of your dish. Adjusting Creaminess: For a lighter version, you can substitute half-and-half for heavy cream or use a non-dairy alternative. Serving Suggestions: Pair this dish with a side salad or garlic bread to make it a complete meal. {{image_2}} You can easily make this dish vegetarian. Just skip the cheese tortellini and use plant-based options. Look for tortellini made with vegetables or whole grains. For gluten-free, choose gluten-free tortellini. There are many great brands that offer this option. Also, make sure your vegetable broth is gluten-free. This way, you keep all the flavors without any gluten. Adding vegetables boosts the nutrition of this creamy dish. Spinach, kale, or zucchini work well. You can toss in fresh spinach during the last few minutes of cooking. It wilts quickly and adds a nice color. If you want more crunch, add diced bell peppers or carrots. For a heartier meal, try adding cooked beans or lentils. These choices make your meal more filling. While the creamy tomato sauce is fantastic, you can switch it up. Try a pesto sauce for a fresh twist. You can also mix in some sun-dried tomatoes for a richer flavor. For cheese lovers, mozzarella or ricotta are great options. They melt beautifully into the dish. You might also sprinkle some feta cheese on top before serving for a tangy kick. Each of these changes adds a new layer of taste. To keep your One-Pot Creamy Tomato Basil Tortellini fresh, store it in an airtight container. Let it cool to room temperature before sealing. This helps prevent condensation, which can make the dish soggy. When stored properly, it stays good for up to three days in the fridge. When you’re ready to enjoy leftovers, reheat gently. I recommend using a medium saucepan over low heat. Add a splash of vegetable broth or cream to keep it creamy. Stir often until heated through. Avoid using the microwave, as it can make the tortellini tough. You can freeze this dish for later meals. Portion it into freezer-safe containers. Leave some space at the top, as it will expand when frozen. It can last for up to three months in the freezer. To reheat, let it thaw in the fridge overnight. Then, follow the reheating instructions to enjoy it fresh again. One-Pot Creamy Tomato Basil Tortellini lasts about 3 to 5 days in the fridge. For best taste, store it in an airtight container. Make sure it cools before sealing. This keeps the creaminess intact and prevents spoilage. Always check for any odd smells or changes in color before eating. Yes, you can use frozen tortellini in this recipe. Just add them directly to the pot without thawing. Keep in mind that cooking time may increase by a few minutes. Make sure to stir well to ensure even cooking. Frozen tortellini adds convenience and still tastes great! To complete your meal, serve One-Pot Creamy Tomato Basil Tortellini with a simple side salad. A green salad with mixed greens, cherry tomatoes, and a light vinaigrette works well. You can also add garlic bread for extra flavor. For a heartier option, serve it with grilled chicken or roasted vegetables. This blog post has covered everything you need to make One-Pot Creamy Tomato Basil Tortellini. We discussed top-notch ingredients and how to choose fresh options. You learned step-by-step cooking instructions and useful tips to avoid common errors. We explored variations for different diets and how to store leftovers properly. Now, you can create a delicious, creamy dish at home. Enjoy experimenting with flavors and variations. Your next meal will be tasty and satisfying!

One-Pot Creamy Tomato Basil Tortellini

A delicious and easy one-pot meal featuring creamy tomato sauce and fresh basil with cheese tortellini.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 14 oz crushed tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 250 g cheese tortellini (fresh or frozen)
  • 1 cup heavy cream
  • 1 cup fresh basil leaves, chopped
  • to taste salt and pepper
  • for serving grated Parmesan cheese

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent.
  • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Pour in the crushed tomatoes and vegetable broth, then add the dried oregano, dried basil, and some salt and pepper. Bring the mixture to a simmer.
  • Once simmering, add the tortellini, stirring well to combine. Allow to cook for about 5-7 minutes, or until the tortellini are tender (cooking time may vary depending on if using fresh or frozen).
  • Reduce the heat to low, and stir in the heavy cream and chopped fresh basil. Mix until everything is combined and heated through.
  • Taste and adjust the seasoning if needed with more salt and pepper.
  • Serve hot, topped with grated Parmesan cheese and extra basil if desired.

Notes

Feel free to adjust the seasoning to your taste.
Keyword basil, creamy, one-pot, tomato, tortellini