Tortellini is one of my favorite lazy weeknight dinners because it's fast, easy, delicious, and goes with a variety of sauces that make it taste new and fresh every time. This creamy parmesan tortellini is paired with fresh red peppers and tomatoes and is covered in a cream sauce that's not too heavy. It comes together fast and tastes way fancier than it actually is.
This creamy parmesan tortellini is loaded with summer flavors. The juicy and acidic tomatoes pair perfectly with the cream sauce and the cooked red peppers smell so amazing and fresh. It's seriously the perfect summer meal. If you're looking for similar recipes, try our creamy spinach, red pepper, and shrimp pasta or creamy pesto fettuccine with summer vegetables.
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Ingredients
- Cheese tortellini- I get five cheese tortellini at Costco, but you can find tortellini at most grocery stores (usually in the refrigerated or frozen sections). Trader Joe's tortellini is also good! In a pinch, ravioli would work too
- Red bell pepper
- Cherry or grape tomatoes
- Garlic
- Milk- we use whole milk. 2% milk should also work, but we don't recommend 1% or skim. The creamy parmesan sauce is really best with a little extra fat
- Chicken broth- you can substitute vegetable broth if you're vegetarian
- Cream cheese- we use full fat
- Parmesan cheese
- Other ingredients: olive oil, salt, and black pepper
See recipe card for amounts.
Instructions
Cook the tortellini according to package instructions.
While the tortellini is cooking, add the olive oil and red bell peppers to a large pan over medium-low heat. Cook for 3 minutes, stirring occasionally. Then add the tomatoes. Cook for about a minute and a half, then add the garlic and cook for about 30 seconds, stirring continuously.
Add the milk, chicken (or vegetable) broth, and cream cheese. Turn the heat to medium and cook until the cream cheese is melted and combined, about 5-6 minutes. Stir frequently to prevent the milk from burning and to help the cream cheese melt.
Add the cheese, salt, and black pepper and stir until melted and combined. Then add the drained tortellini to the pan and mix until fully coated. Garnish with basil and parmesan cheese (if desired) and serve immediately.
Variations
- Use ravioli instead of tortellini
- Instead of cheese ravioli, use spinach, meat, or your favorite variety
- Add spinach, asparagus, or your favorite summer vegetable
- Add shrimp or chicken
Frequently asked questions
Leave them out! Just skip straight to adding the milk, broth, and cream cheese. You could also substitute your favorite vegetable--spinach or asparagus would be great! Add the asparagus when you would have added the tomatoes and add the spinach to the sauce at the end and cook until wilted.
You can! We use pre-made tortellini because it's fast, but feel free to make your own.
It's great by itself, but it would also be great with grilled chicken or shrimp or a side salad.
Creamy Parmesan Tortellini with Tomatoes Recipe
This creamy parmesan tortellini is paired with fresh red peppers and tomatoes and is covered in a cream sauce that's not too heavy. It comes together fast and tastes way fancier than it actually is.
4
servings10
minutes15
minutes615
kcal25
minutesPrevent your screen from going dark!
Ingredients
1 pound 1 cheese tortellini
2 tablespoons 2 olive oil
1 1 red bell pepper, diced
1 cup 1 cherry or grape tomatoes, halved
2 cloves 2 garlic, minced
½ cup ½ whole milk
½ cup ½ chicken broth (use vegetable broth for vegetarian)
3 ounces 3 cream cheese, softened
½ cup ½ parmesan cheese
¼ teaspoon ¼ salt
¼ teaspoon ¼ black pepper
Directions
- Cook the tortellini according to package instructions.
- While the tortellini is cooking, add the olive oil and red bell peppers to a large pan over medium-low heat. Cook for 3 minutes, stirring occasionally. Then add the tomatoes. Cook for about a minute and a half, then add the garlic and cook for about 30 seconds, stirring continuously.
- Add the milk, chicken (or vegetable) broth, and cream cheese. Turn the heat to medium and cook until the cream cheese is melted and combined, about 5-6 minutes. Stir frequently to prevent the milk from burning and to help the cream cheese melt.
- Add the cheese, salt, and black pepper and stir until melted and combined. Then add the drained tortellini to the pan and mix until fully coated. Serve immediately.
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