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Creamy Tuscan Tortellini Skillet - A Cozy, One-Pan Pasta Dinner

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Refrigerated cheese tortellini: About 18–20 ounces. Spinach or mushroom tortellini also work.
  • Olive oil: For sautéing and a touch of richness.
  • Butter: Helps build a glossy, velvety sauce.
  • Onion: One small yellow or half a medium, finely chopped.
  • Garlic: 3–4 cloves, minced.
  • Sun-dried tomatoes: 1/2 cup, drained and chopped (oil-packed preferred for flavor).
  • Italian seasoning: 1–2 teaspoons. Or a mix of dried basil, oregano, and thyme.
  • Crushed red pepper flakes: Optional, for mild heat.
  • Chicken or vegetable broth: About 1 1/2 cups.
  • Heavy cream: 3/4 to 1 cup. Half-and-half works in a pinch.
  • Parmesan cheese: 3/4 cup, freshly grated.
  • Baby spinach: 3–4 cups, roughly chopped if leaves are large.
  • Cooked chicken or Italian sausage (optional): 1–2 cups, diced or crumbled, for extra protein.
  • Salt and black pepper: To taste.
  • Lemon zest or juice: Optional, for brightness.
  • Fresh basil or parsley: Optional, for garnish.

Method
 

  1. Warm the skillet: Heat a large, deep skillet over medium heat. Add a drizzle of olive oil and the butter. When the butter foams, add the onion with a pinch of salt. Cook 3–4 minutes until softened.
  2. Add garlic and sun-dried tomatoes: Stir in the garlic, sun-dried tomatoes, Italian seasoning, and a pinch of red pepper flakes if using. Cook 30–60 seconds until fragrant. Don’t let the garlic brown.
  3. Deglaze: Pour in the broth and stir, scraping up any browned bits. Bring to a gentle simmer.
  4. Add cream and tortellini: Stir in the cream, then add the tortellini. Bring back to a simmer. Reduce heat to medium-low and cook 4–6 minutes, stirring gently, until the tortellini are tender and floating.
  5. Fold in protein (optional): If using cooked chicken or sausage, stir it in now and warm through for 1–2 minutes.
  6. Finish the sauce: Sprinkle in the Parmesan a handful at a time, stirring until melted and smooth. If the sauce feels too thick, add a splash of broth. If it’s thin, simmer another minute.
  7. Add greens: Fold in the spinach and cook until just wilted, about 1 minute. Taste and season with salt and pepper. Add a squeeze of lemon juice or a little zest if you want a brighter finish.
  8. Serve: Top with extra Parmesan and chopped basil or parsley. Serve hot straight from the skillet.