One-Pot Cheesy Tortellini

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 -6
Author Mother Thyme


  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 28 ounce can good quality crushed tomatoes
  • 4-5 large basil leaves chopped plus 1-2 more leaves chiffonade for garnish
  • 1 teaspoon kosher salt
  • Pinch of black pepper
  • 1 cup low sodium chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons grated Parmesan cheese
  • 20 ounce bag refrigerated not frozen cheese tortellini
  • 1 1/2 cups shredded Mozzarella cheese
  • 1/4 teaspoon garlic powder
  • Pinch of Italian seasoning


  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large, deep oven-safe skillet over medium heat.
  3. Stir in garlic and cook for about 1 minute until fragrant.
  4. Stir in tomatoes, chopped basil, salt and pepper and cook, stirring occasionally until heated through.
  5. Stir in broth.
  6. Warm heavy cream in the microwave for about 30 seconds so it's slightly warm then stir heavy cream into sauce.
  7. Stir in Parmesan cheese.
  8. Bring sauce to a low boil then add in tortellini.
  9. Cover and reduce heat to a simmer.
  10. Cook for about 5-7 minutes until tortellini are tender. Keep an eye on the tortellini so they don't overcook.
  11. Once tortellini is cooked remove from heat.
  12. Gently stir in 1/2 cup mozzarella.
  13. Toss remaining 1 cup mozzarella with garlic powder and a pinch of Italian seasoning.
  14. Sprinkle cheese on top and bake on the center rack in oven for about 5-7 minutes until cheese is melted.
  15. Alternatively you can bake under the broiler for 1-2 minutes until cheese is melted. Just keep a watch on the cheese so it doesn't burn.
  16. Let sit 10-15 minutes before serving.
  17. Before serving sprinkle with additional basil.