Quick & Creamy Tuscan Tortellini (with Sun-Dried Tomatoes)
This quick and creamy Tuscan tortellini dish features a rich sauce with sun-dried tomatoes and garlic, perfect for a satisfying weeknight meal.
Equipment
- Large pot
- Large skillet or deep pan
Ingredients
Main Ingredients
- 19 oz refrigerated cheese tortellini
- ½ cup sun-dried tomatoes packed in oil roughly chopped
- 3 cloves garlic minced
- 4 oz cream cheese softened
- ½ cup chicken or vegetable broth
- ½ cup Parmesan cheese freshly grated, plus more for serving
- Salt and pepper to taste
Instructions
Cooking Steps
- Cook the tortellini according to package directions in a large pot of salted boiling water until al dente, reserving about 1 cup of pasta water before draining.
- While the tortellini cooks, heat a large skillet with oil from the sun-dried tomatoes over medium heat, then sauté the chopped sun-dried tomatoes and minced garlic for 2-3 minutes until fragrant.
- Reduce heat to low, add softened cream cheese to the skillet, and stir until it melts and softens, then gradually whisk in the broth until smooth and creamy, adding a splash of reserved pasta water if needed.
- Add the cooked tortellini to the skillet and toss gently to coat with the sauce, then stir in the Parmesan cheese until melted and incorporated, adding more reserved pasta water if the sauce is too thick.
- Taste and adjust seasonings with salt and pepper, then serve immediately, garnished with extra Parmesan cheese.
Notes
For added flavor, you can stir in some fresh spinach or chopped basil at the end. If you prefer a spicier kick, add a pinch of red pepper flakes with the garlic and sun-dried tomatoes.