Description
Make a flavorful, creamy pesto tortellini dinner using just one pot for simple cleanup. This recipe is fast and perfect for busy weeknights.
Ingredients
Scale
- 1 (9 ounce) package refrigerated cheese tortellini
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup prepared basil pesto
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved (optional)
Instructions
- Combine the tortellini, broth, heavy cream, and black pepper in a large pot or Dutch oven.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
- Once boiling, reduce the heat to medium-low, cover, and simmer for 8 to 10 minutes, or until the tortellini is cooked through and most of the liquid has been absorbed.
- Remove the pot from the heat. Stir in the pesto and Parmesan cheese until the sauce is smooth and creamy.
- If using, stir in the halved cherry tomatoes.
- Serve immediately.
Notes
- For added protein, stir in 1 cup of cooked, shredded chicken during the last 2 minutes of cooking.
- If the sauce seems too thick after simmering, add a splash more broth or cream until you reach your desired consistency.
- Use store-bought tortellini for the fastest preparation time.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 850
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 42
- Fiber: 2
- Protein: 20
- Cholesterol: 75