If you’ve ever coveted a dish that wraps tender pockets of cheese tortellini in a lusciously creamy sauce, this Rich Italian Creamy Tortellini with Parmesan is exactly what your dinner table has been missing. With minimal prep and a cooking time of just 20 minutes, it’s a true beginner-friendly recipe that feels indulgent and comforting. The dish clocks in at about 600 calories per serving, making it a satisfying meal whether you’re feeding family, guests, or simply treating yourself after a long day. From the first spoonful, you’ll taste the velvety blend of heavy cream and freshly grated Parmesan, elevated by vibrant pops of sun-dried tomatoes and sweet peas. It practically transports you straight to a cozy trattoria in the rolling hills of Italy—no plane ticket required.
Beyond the creamy coating and cheesy center of every tortellini, this recipe is a celebration of kitchen simplicity and bold flavors. A handful of chopped basil at the end lends a fresh, aromatic finish, while a hint of Italian seasoning ties everything together with gentle herbal warmth. Whether you choose refrigerated or frozen tortellini, you’re in for an effortless yet gratifying weeknight dinner or a leisurely weekend lunch. Pair it with a crisp green salad, a glass of white wine, and perhaps some warm, crusty bread to mop up every last drop of sauce. Trust me, once you dive into this bowl of cheesy delight, you’ll be planning your next batch before the last forkful disappears.
KEY INGREDIENTS IN RICH ITALIAN CREAMY TORTELLINI WITH PARMESAN
Before we dive into the step-by-step instructions, let’s talk about the superstar ingredients that make this dish shine. Each one is chosen to bring texture, flavor, and balance, resulting in a creamy sauce so irresistible you’ll want seconds.
- Cheese tortellini
Pillowy pasta parcels filled with cheese that become the perfect creamy sauce vehicle when cooked al dente. They hold their shape beautifully and absorb the savory sauce for maximum flavor in every bite.
- Unsalted butter
Provides a rich, creamy base when melted with olive oil. Its subtle sweetness marries with the cream and cheese to achieve that classic Italian richness.
- Olive oil
A drizzle of fruity, extra-virgin olive oil helps prevent the butter from browning too quickly and adds a bright, peppery note to the aromatic base.
- Onion
Finely chopped and sautéed until translucent, it infuses a gentle sweetness and depth to the sauce, layering flavor from the very start.
- Garlic
Minced and swiftly cooked, garlic brings that signature punch of savory warmth and fragrant complexity that makes Italian cooking so beloved.
- Heavy cream
The heart of the sauce, delivering lush creaminess and smooth texture. It harmonizes with the cheese to create a velvety coating for the tortellini.
- Chicken broth
Thins and flavors the cream just enough to prevent heaviness, adding a savory backbone that elevates every ingredient without overpowering.
- Parmesan cheese
Freshly grated for maximum flavor, it melts into the sauce for a nutty, salty richness that defines Italian comfort food.
- Italian seasoning
A blend of oregano, basil, thyme, and rosemary that brightens the creamy sauce with herbal notes and balanced spice.
- Salt and black pepper
Essential for amplifying flavors and seasoning the sauce to taste. They transform good into unforgettable.
- Peas
Fresh or frozen, these little green gems add a pop of color, natural sweetness, and a slight pop of texture against the creamy backdrop.
- Fresh basil
Chopped basil stirred in at the end brings a burst of freshness and aromatic lift, rounding out the dish with bright herbal notes.
- Sun-dried tomatoes
Chewy, tangy morsels that cut through the richness of the cream with a sweet-tart punch, adding depth and a vibrant color contrast.
- Extra Parmesan
A final sprinkle on top ensures every serving looks as impressive as it tastes, inviting guests to dive right in.
HOW TO MAKE RICH ITALIAN CREAMY TORTELLINI WITH PARMESAN
Getting started is a breeze, and you’ll have dinner on the table in about 30 minutes from start to finish. Follow these steps to achieve perfectly coated, creamy, and flavor-packed tortellini that will keep everyone asking for seconds.
1. Cook the cheese tortellini according to the package instructions until al dente, so the pasta holds its shape without becoming mushy. Drain and set aside in a warm bowl to keep them at the ready.
2. In a large skillet over medium heat, melt the unsalted butter with the olive oil. Once the butter is fully liquefied, add the finely chopped onion and cook, stirring occasionally, until it turns translucent, about 4–5 minutes.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to let it brown. This quick step releases the garlic’s essential oils and builds foundational flavor.
4. Pour in the heavy cream and chicken broth, stirring gently until everything combines. Bring the mixture to a gentle simmer, keeping an eye on it so it doesn’t boil over.
5. Gradually add the freshly grated Parmesan cheese, stirring constantly to ensure it melts smoothly into the sauce without clumping.
6. Season the sauce with Italian seasoning, salt, and black pepper to taste. Make adjustments based on your preference for herb intensity and saltiness.
7. Gently stir in the peas and sun-dried tomatoes, allowing them to heat through for about 2–3 minutes. This infuses the sauce with color and texture.
8. Add the cooked tortellini to the skillet and use a gentle tossing motion to coat each pasta piece evenly in the creamy Parmesan sauce.
9. Sprinkle in the chopped fresh basil and give it one final, gentle stir. Taste and adjust the seasoning if necessary.
10. Serve immediately in warmed bowls, topping each portion with an extra grate of Parmesan cheese for that irresistible finishing touch.
SERVING SUGGESTIONS FOR RICH ITALIAN CREAMY TORTELLINI WITH PARMESAN
When it comes to serving this indulgent tortellini, you’ll want every element on the plate to complement its creamy, cheesy goodness. Whether you’re hosting dinner or enjoying a cozy night in, these serving ideas will elevate the experience and ensure each bite is as satisfying as possible.
- Garnish with toasted pine nuts and a drizzle of balsamic glaze for a delightful crunch and tangy contrast. Simply toast the nuts in a dry skillet until golden, then sprinkle over your plated tortellini before drizzling with glaze.
- Serve alongside a crisp arugula salad dressed in lemon vinaigrette. The peppery greens and zesty dressing cut through the richness, offering a refreshing balance that keeps the palate lively between creamy mouthfuls.
- Pair with a chilled glass of Pinot Grigio or Sauvignon Blanc. The wine’s bright acidity and citrus notes harmonize beautifully with the velvety sauce and tangy sun-dried tomatoes.
- Offer a board of assorted Italian meats and cheeses as an appetizer. Thinly sliced prosciutto, salami, and chunks of aged Parmesan allow guests to snack while the tortellini stays warm and ready for the main event.
HOW TO STORE RICH ITALIAN CREAMY TORTELLINI WITH PARMESAN
After enjoying a big bowl of this creamy delight, you might find yourself with leftovers—good news, because this dish stores beautifully when handled properly. Keep the pasta’s texture and sauce’s flavor intact by following these best practices.
- Refrigerate in an airtight container once the tortellini has cooled to room temperature. Ensure the lid is sealed tightly to prevent moisture loss and odors from other foods in the fridge. Consume within 2–3 days for the best taste and texture.
- Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to revive the sauce’s silky consistency. Stir continuously to prevent sticking and uneven heating, and heat just until warmed through.
- For longer storage, freeze individual portions in freezer-safe bags, pressing out as much air as possible before sealing. Lay flat in the freezer for easy stacking. Thaw overnight in the refrigerator before reheating as described above.
- If you anticipate having larger portions of sauce, consider storing pasta and sauce separately. Keep the sauce in one container and the tortellini in another. Reheat the sauce first, then stir in the pasta just until warmed, which preserves the tortellini’s texture and prevents it from becoming overly soft.
CONCLUSION
This Rich Italian Creamy Tortellini with Parmesan recipe proves that simple ingredients and straightforward techniques can achieve restaurant-level results right in your own kitchen. From cooking beginner-friendly tortellini al dente to crafting a velvety sauce with heavy cream, Parmesan, and a touch of Italian seasoning, you’ve walked through each step needed to create a dish bursting with comforting flavors. The addition of peas and sun-dried tomatoes elevates the color and texture, while a final sprinkle of fresh basil ties everything together with bright herbal notes. Whether you’re preparing a quick weeknight dinner or inviting friends over for a relaxed lunch, these tender, cheese-filled pasta pockets coated in creamy goodness are sure to impress and satisfy.
Feel free to print this article and save it for later, so you’ll always have a foolproof method to whip up this indulgent meal whenever the craving strikes. Below, you’ll find a helpful FAQ section to answer any lingering questions you might have. If you give this recipe a try—or if you encounter any hurdles along the way—please leave a comment, share your feedback, or ask questions. I’d love to hear how your creamy tortellini turned out and help you troubleshoot or customize the dish to fit your tastes. Happy cooking!
Rich Italian Creamy Tortellini with Parmesan
Description
This delightful dish features tender cheese tortellini enveloped in a velvety cream sauce, combined with fresh peas, sun-dried tomatoes, and fragrant basil for a burst of flavor.
Ingredients
Instructions
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Cook the tortellini according to the package instructions until al dente. Drain and set aside.
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In a large skillet, heat the butter and olive oil over medium heat. Add the onion and cook until translucent, about 4-5 minutes.
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Stir in the minced garlic and cook for an additional 1 minute until fragrant.
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Add the heavy cream and chicken broth to the skillet. Bring to a gentle simmer, stirring occasionally.
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Slowly add the grated Parmesan cheese, stirring until it has melted into the sauce.
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Season the sauce with Italian seasoning, salt, and black pepper.
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Stir in the peas and sun-dried tomatoes, allowing them to heat through for about 2-3 minutes.
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Add the cooked tortellini to the skillet and gently toss to combine, ensuring the tortellini is well coated in the creamy sauce.
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Stir in the fresh basil and adjust the seasoning if necessary.
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Serve immediately with extra grated Parmesan cheese on top.
Note
- Prefer a vegetarian version? Swap chicken broth with vegetable broth.
- For an added layer of flavor, sprinkle red pepper flakes for a spicy kick.
- You can use spinach or kale instead of peas for a different green vegetable option.
- Sun-dried tomatoes add a rich, tangy flavor that complements the creamy sauce perfectly.
- This dish pairs well with a fresh green salad and a glass of white wine.
