About This Recipe
Little pillows of cheese tortellini simmered in a garlicky tomato broth is the kind of dinner that feels like a hug after a long shift shovelling the driveway. The pasta water you save thins the canned tomatoes into a light, savoury broth instead of a heavy sauce, so every spoonful carries broth, cheese filling, and a hit of Parmesan without feeling like leftover spaghetti sauce. It comes together in one skillet in under 15 minutes of actual cooking, which matters on a Tuesday. Canadian cooks reach for this one because tortellini is easy to find pre-made in the fridge aisle, meaning you get a filled-pasta dinner with zero rolling or pinching, just a pot of salted water and a skillet.
Tips for the Best Cheese Tortellini in Broth
Because tortellini is stuffed, it's fragile, so stir gently once it hits the tomato broth rather than tossing hard like you would with penne. Add reserved pasta water a splash at a time so the broth stays light enough to spoon, not gluey, and simmer the filled pasta just long enough to heat through without blowing out the seams.
What to Serve With It
Ladle into shallow bowls so the broth pools around the tortellini, then pass extra grated Parmesan at the table. A thick slice of crusty sourdough or a Portuguese bun is non-negotiable for mopping up the broth, and a simple arugula salad with lemon cuts the richness nicely.
Storage & Reheating
Cool completely and store in an airtight container in the fridge for up to 3 days, keeping in mind the tortellini will soak up more broth as it sits. Reheat gently on the stovetop over low heat with a splash of water or broth to loosen it back up; the microwave works too but can toughen the pasta edges.
