Ingredients
- 1 lb cheese tortellini (fresh or refrigerated)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup sun‑dried tomatoes in oil, chopped
- 1 cup heavy cream
- ½ cup chicken broth or vegetable broth
- ⅔ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Cook the tortellini according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté the minced garlic and chopped sun‑dried tomatoes for 1–2 minutes until fragrant.
- Pour in the heavy cream and broth, then stir in Italian seasoning, red pepper flakes (if using), salt, and pepper.
- Let the sauce simmer gently for 4–5 minutes to allow it to thicken slightly.
- Stir in the grated Parmesan until the sauce is smooth and creamy.
- Add the cooked tortellini to the skillet and toss gently to coat every piece in the sauce.
- Finish with a sprinkle of fresh basil or parsley. Serve hot, with extra Parmesan if desired.
Notes
- Add cooked chicken, shrimp, or sautéed mushrooms for extra protein and heartiness.
- Stir in a handful of spinach or baby kale toward the end for a boost of greens.
- For a lighter version, substitute half‑and‑half or whole milk for the heavy cream.
- For more depth, deglaze the pan with a splash of white wine before adding cream and broth.
- Leftovers reheat best gently on the stove with a splash of broth or cream to loosen the sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 50mg