Creamy Tortellini Skillet – Quick and Easy Recipes for Dinner
Here’s one of those dishes that surprises you with how low-effort it is compared to how ridiculously tasty it turns out. We’re talking about a skillet full of tender tortellini swimming in a creamy, garlicky sauce. The kind that makes you pause mid-bite and mumble, 'Okay, wow.'
I threw this together on a Tuesday night when the fridge looked sad, the dishes were multiplying, and I had exactly one hour until a Zoom call. Turns out, a bag of store-bought tortellini, a splash of cream, and a few pantry staples can work some serious magic.
This creamy tortellini skillet is everything I want dinner to be: quick, filling, just a bit indulgent, and most of all—zero stress. Whether you're feeding picky kids, hangry adults, or just your own carb-loving soul, it's a weeknight hero. And yeah, it makes killer leftovers too.
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1/2 tsp chili flakes (optional)
- 2 cups heavy cream
- 1/2 cup grated parmesan
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package (18 oz) refrigerated cheese tortellini
- 1 cup baby spinach (optional)
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and onion. Sauté until soft, about 3-4 minutes.
- If you're using chili flakes, toss them in now and give everything a stir.
- Pour in the cream and bring to a gentle simmer. Stir in parmesan, salt, and pepper. Let it thicken slightly.
- Add the tortellini straight from the package—no need to pre-cook. Let them simmer in the sauce for 5-6 minutes until tender.
- Stir in the spinach if using, and cook just until wilted. Taste and adjust seasoning.
- Serve hot, topped with fresh basil and maybe more parmesan (go on, you deserve it).