This one-pot tortellini in a creamy garlic-parmesan sauce is almost impossibly easy to make! All you need is 10 ingredients, one pot, and about 25 minutes to make it; and it’s always a hit!
Table of Contents
- The Story Behind the Recipe
- Why You’ll Love One-Pot Tortellini Alfredo
- Ingredients
- How to Make One-Pot Tortellini Alfredo
- Tips for Success
- More Easy Pasta Recipes
The Story Behind the Recipe
I’m a huge fan of one-pot pasta dishes. I created this creamy one-pot pumpkin pasta years ago, and when I’m craving more veggies, I go for this one-pot pasta primavera.
The … selective … eater in our house (ahem, not naming names, love you kiddo!) has recently been adding more pasta into their rotation, and is a fan of Alfredo, so I thought this one-pot tortellini Alfredo would go over well. And, yay! It did!
Not only is the kid a fan, the grown-ups are too. I love how easy this one pot tortellini Alfredo is to make, and it’s one of those great versatile recipes that is as perfect for weeknight dinners as it is for a little dinner party.
Why You’ll Love One-Pot Tortellini Alfredo
- SO delicious – The garlicky creamy sauce with parmesan is to die for. So good!
- Simple & easy – Just a few ingredients and a bit of prep time and your creamy tortellini Alfredo is ready to serve!
Ingredients
- Tortellini – I like to use refrigerated pasta for this creamy garlic parmesan tortellini. Because I’m a vegetarian, I go for cheese tortellini, but you can swap in any kind.
- Olive oil – For sautéing the shallot and garlic
- Shallot – Sautéed at the beginning of the process, the shallot creates the backbone of a flavorful Alfredo-inspired sauce. If you don’t have any shallots on hand, a small onion will work just fine.
- Garlic – You’ll want three cloves of fresh garlic, finely minced.
- Italian seasoning mix – Grab some in the seasonings section of just about any grocery store, or make your own Italian seasoning mix at home (it’s super easy to whip up!)
- Vegetable broth – Helps create a full-of-flavor, rich sauce.
- Heavy cream – For that thick, rich, glorious sauce!
- Nutmeg – Optional, but highly recommended.
- Salt & pepper
- Spinach – You don’t have to add it, but I like to throw a little in there at the end of the process to get some veggies in.
- Parmesan cheese – For the best BEST creamy sauce. 1/2 cup, plus more for topping your one-pot tortellini.
- Fresh basil or parsley – Also optional but lovely for additional flavor and pretty color.
How to Make One-Pot Tortellini Alfredo
- First, you’ll want to add the olive oil to a large skillet or pot set over medium-low heat. Add the garlic and shallot and sauté until it’s soft and fragrant.
- Stir in the Italian seasoning and give it a stir, then stream in both the broth and the cream.
- Add the rest of the seasonings.
- Bring the sauce to a gentle simmer, then add the tortellini.
- Cook uncovered until the pasta is tender and the sauce has thickened a bit. This takes about 10 minutes.
- Stir in the spinach and Parm, add more salt and pepper if you’d like, garnish and serve!
Tips for Success
- The sauce will thicken up when serving. It might seem thin at first, but have faith in the process!
- For smaller pieces of spinach that all but disappears into the dish, chop it up a bit before adding it.
I hope you love this One-Pot Creamy Tortellini Alfredo as much as my family does! This has become a great go-to easy recipe for us. It’s creamy and comforting and cozy and garlicky and everything good about tortellini + Alfredo.
If you give it a try, I’d love to hear what you think! Please come back and leave a review.
One-Pot Tortellini Alfredo Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small shallot (finely chopped; can substitute 1/3 cup finely diced onion)
- 3 cloves garlic
- 1/2 teaspoon Italian seasoning mix
- 1 1/2 cups vegetable broth
- 1 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon kosher salt (+ more to taste)
- 1/4 teaspoon freshly ground black pepper (+ more to taste)
- 10 ounces refrigerated cheese tortellini (1 package)
- 1 ounce baby spinach, chopped small (1 cup packed)
- 1/2 cup grated Parmesan cheese (+ more for garnish)
- 2 tablespoons fresh basil, chiffonaded (for garnish; can substitute parsley)
Equipment
- 1 medium-size dutch oven or deep skillet
Instructions
- Set a medium to large skillet or pot over medium-low heat. Add the olive oil. Once the oil is hot, add the garlic and shallot. Sauté, stirring frequently, until softened and fragrant, about 2 minutes.
- Stir in the Italian seasoning, then stream in the broth and cream. Add the nutmeg, salt, and pepper. Bring to a gentle simmer.
- Add the tortellini to the simmering sauce. Cook uncovered, stirring occasionally, until the pasta is tender and the sauce thickens slightly, 9-10 minutes. The sauce will seem thin at first, but it will continue to thicken as it cooks and thicken even more once it's done cooking.
- Stir in the spinach and Parmesan until the spinach has wilted and the sauce is creamy and smooth.
- Taste and add more salt and pepper if desired.
- Garnish with a sprinkle of extra Parmesan and basil. Serve.
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
Nice recipe