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Easy One-Pot Creamy Pesto Tortellini

Close-up of a white bowl filled with Easy One-Pot Creamy Pesto Tortellini topped with grated cheese.
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Make a satisfying, creamy pesto tortellini dinner using just one pot for minimal cleanup. This recipe is fast enough for any weeknight.

Ingredients

Scale
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 2 cups chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup prepared basil pesto
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  2. Pour in the broth and bring the liquid to a simmer.
  3. Add the refrigerated tortellini to the simmering broth. Cook according to package directions, usually about 5 to 7 minutes, stirring occasionally until the tortellini is tender.
  4. Reduce the heat to low. Stir in the heavy cream and the basil pesto until fully combined and the sauce is smooth.
  5. Remove the pot from the heat. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly.
  6. Season with salt and pepper to your preference. Serve immediately.

Notes

  • For added protein, stir in 1 cup of cooked, shredded chicken during the last step when adding the cheese.
  • If you prefer a thinner sauce, add a splash more broth or cream until you reach your desired consistency.
  • Use store-bought or homemade pesto; the flavor intensity varies, so taste before adding extra salt.

Nutrition

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