Print

Easy One-Pot Creamy Pesto Tortellini

A close-up of a white bowl filled with Easy One-Pot Creamy Pesto Tortellini, topped with grated cheese and herbs.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare a rich, creamy pesto tortellini dinner using only one pot for simple cleanup. This recipe cooks quickly for a fast weeknight meal.

Ingredients

Scale
  • 1 (20 ounce) package refrigerated cheese tortellini
  • 4 cups chicken or vegetable broth
  • 1 cup water
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup prepared basil pesto
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • Pinch of salt (taste before adding more)

Instructions

  1. Combine the broth and water in a large pot or Dutch oven over medium-high heat. Bring the liquid to a boil.
  2. Add the refrigerated tortellini to the boiling liquid. Stir immediately to prevent sticking.
  3. Reduce the heat to medium and continue to simmer, stirring frequently, for about 8 to 10 minutes, or until the tortellini are tender and most of the liquid has been absorbed or reduced.
  4. Remove the pot from the heat. Stir in the heavy cream, pesto, Parmesan cheese, and black pepper.
  5. Stir until the sauce is smooth and creamy. If the sauce seems too thick, add a splash more broth or water until you reach your desired consistency.
  6. Taste the dish and add salt only if necessary, as the broth and pesto already contain sodium.
  7. Serve immediately.

Notes

  • Use store-bought pesto for the fastest results. If your pesto is very thick, you may need slightly more liquid.
  • Stirring often during the simmering stage keeps the tortellini from sticking to the bottom of the pot.
  • If you use frozen tortellini, add 2-3 minutes to the cooking time.

Nutrition

Find it online: https://afripaket.com/easy-one-pot-creamy-pesto-tortellini/