Creamy Tortellini Pasta Skillet (Just 6 Ingredients!)

An easy meal - Creamy Tortellini Pasta.

Creamy Tortellini Pasta Skillet (Just 6 Ingredients!)

So all tortellini recipes are not created equal! Easy tortellini recipes are a dime a dozen out there on the web. Don’t be fooled! This Creamy Tortellini with Cream Sauce is the “cream” of the crop. And, it’s super fast and satisfying; your family and guests will be all over it….I promise.

Please Note: We do use referral and affiliate links here for products and services that Chef Alli loves and recommends.


Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We? 🙂

Is there anything in this world that’s better than a big, rich, creamy pan of pasta??? I think it’s pretty hard to top it and I know my family would totally agree.

This recipe originated with my sis-in-law, Kristi, and we fell in love with it at once. Not only is it delicious, it’s quick and easy to make…I always keep a bag of tortellini in my freezer just in case I need to whip up this super speedy meal.

I recently made zucchini lasagna roll ups in my favorite cast iron skillet and in spite of the substitution of zucchini for the regular pasta, they scarfed it right down – I was thrilled. I love it when there’s an empty pan after dinner!

Another favorite around here (that I often give as a food gift when there’s a new baby or funeral food is needed) is Spaghetti Pie….please try the low-carb version of spaghetti pie too!

Things to Love About This Recipe

  1. Rich, Rich, Rich! A small bowl of this carb-loaded pasta is all you’ll need.
  2. Everybody loves it – even the pickiest of eaters.
  3. You can customize it however you wish!

So What 6 Ingredients Do You Need to Make Creamy Tortellini Pasta?

  • Olive oil
  • Garlic
  • Tortellini, preferably the refrigerated or frozen type
  • Whipping or heavy cream
  • Italian Sausage
  • Frozen peas
Belly up to 6-Ingredient Tortellini Pasta Skillet.

How to Make Creamy Parmesan Tortellini Pasta in 3 Easy Steps

  1. In a deep skillet or Dutch oven over medium heat, add the oil and get it hot; add the garlic, cooking and stirring for 30 seconds.
  2. Add 2 cups of cream to the garlic in the skillet, then stir in the tortellini and Italian sausage; simmer the tortellini until the cream sauce thickens a bit, approx. 8-10 minutes.
  3. To serve, toss in the peas, if using, then top with Parmesan. Eat!

Easy Recipe Tips for Making Creamy Tortellini with Cream Sauce

  • Can I use dried tortellini (that’s found in the pasta aisle) instead of the fresh (refrigerated or frozen) type of tortellini recommended in this recipe?
  • Can I use half-and-half in the tortellini sauce instead of whipping cream to cut calories?
  • Can I substitute other meats for the Italian sausage in the tortellini?
  • How could I tweak the sauce to add some variation to this pasta dish?
  • Does this pasta hold well? Meaning, does it make good leftovers?

You can absolutely use dried tortellini in this pasta dish and I’ve done it a couple of times myself. I find that the refrigerated/frozen type of tortellini (whether cheese-stuffed or meat-stuffed) is larger in size and has a different texture that we prefer. Either type still makes a delicious dish.

If you’d like to use half-and-half to make the tortellini sauce to save fat and calories, you can do so. You will need to add a thickener (such a cornstarch slurry made from equal parts cornstarch and water) to the half-and-half so that it can thicken as it simmers; whisk constantly!

Feel free to substitute any cooked meat in the tortellini. We’ve used leftover grilled salmon and leftover grilled steak and they were both delicious. Chopped, cooked ham or bacon is also a good option.

To customize the sauce for the tortellini, you could add a bit of pesto, marinara sauce, or even mushroom sauce. Plus you can add some spinach or other fresh veggies to the sauce, as well.

There is only ONE THING that’s a little disappointing about this recipe – it doesn’t make the best leftovers. This is because the pasta always sucks up the sauce and when you reheat it, the pasta tends to be greasy in texture. However, I always keep it for leftovers and when I reheat it, I stir in some milk to help reconstitute the sauce, helping to make the pasta creamy again.

Bread and Tortellini Pasta - there's nothing better.

Other Pasta Recipes to Enjoy –

Printable Directions for Making Tortellini Pasta Skillet

An easy meal - Creamy Tortellini Pasta.

Creamy Tortellini Pasta Skillet (Just 6 Ingredients!) 

So all tortellini recipes are not created equal! Easy tortellini recipes are a dime a dozen out there on the web. Don't be fooled! This creamy tortellini with cream sauce is the "cream" of the crop. And, it's super fast, rich, and satisfying – your family and guests will be all over it….I promise.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 733kcal

Ingredients

  • 1 Tbs olive oil|
  • 3 cloves garlic minced
  • 20 oz Frozen Buitoni Cheese Tortellini thawed and cooked according to pkg directions, just until al dente, this takes just a few minutes – don't overcook!
  • 1 cup cooked Italian sausage
  • 2-3 cups whipping cream
  • 1/3 cup frozen peas thawed, optional
  • grated Parmesan cheese optional
  • salt and pepper to taste, optional

Instructions

  • In a large skillet over medium heat, add the garlic, stirring to cook for 30 seconds; add 2 cups of cream to the garlic, bringing the cream to a low simmer, cooking for approx 1-2 minutes.
  • Gently stir the tortellini and the sausage into the cream in the skillet , letting the cream simmer until thickened to a nice, creamy consistency, approx. 8-10 minutes.
  • To serve, toss in the peas, if using, then top with Parmesan. Eat!

Notes

 
You can absolutely use dried tortellini in this pasta dish and I’ve done it a couple of times myself. I find that the refrigerated/frozen type of tortellini (whether cheese-stuffed or meat-stuffed) is larger in size and has a different texture that we prefer. Either type still makes a delicious dish.
If you’d like to use half-and-half to make the tortellini sauce to save fat and calories, you can do so. You will need to add a thickener (such a cornstarch slurry made from equal parts cornstarch and water) to the half-and-half so that it can thicken as it simmers; whisk constantly!
Feel free to substitute any cooked meat in the tortellini. We’ve used leftover grilled salmon and leftover grilled steak and they were both delicious. Chopped, cooked ham or bacon is also a good option.
There is only ONE THING that’s a little disappointing about this recipe – it doesn’t make the best leftovers. This is because the pasta always sucks up the sauce and when you reheat it, the pasta tends to be greasy in texture. However, I always keep it for leftovers and when I reheat it, I stir in some milk to help reconstitute the sauce, helping to make the pasta creamy again.
 
To customize the sauce for the tortellini, you could add a bit of pesto, marinara sauce, or even mushroom sauce. Plus you can add some spinach or other fresh veggies to the sauce, as well.
 
Course: Main Course
Cuisine: Italian
Keyword: creamy tortellini with cream sauce, easy tortellini recipes, tortellini recipes

Nutrition

Calories: 733kcal | Carbohydrates: 45g | Protein: 22g | Fat: 52g | Saturated Fat: 26g | Cholesterol: 175mg | Sodium: 729mg | Potassium: 185mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1228IU | Vitamin C: 5mg | Calcium: 197mg | Iron: 3mg

Thanks for visiting! I hope you return soon for more yummy recipes for your family. If you enjoy one of my recipes, I’d really appreciate a rating and a comment below!

We love hearing from our readers and followers, so leave us a comment if you’d like.  If you don’t hear back from us shortly, know that we may not have seen your comment.  Feel free to reach out to us by email:  ChefAlli@ChefAlli.com.

Let’s Get You Cookin’,
Chef Alli

Tags:
Leave a Comment
Recipe Rating