tortellini with tomatoes

and creamy pesto
4.79 from 19 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6


  • 2 cups heavy cream
  • ¼ cup pesto
  • 20 oz. cheese tortellini
  • 8 oz. mozzarella cheese pearls
  • 10 oz. cherry tomatoes, halved
  • kosher salt and cracked black pepper


  • balsamic vinegar or glaze, for drizzling
  • 4 oz. diced pancetta
  • fresh basil leaves, torn


  • In a large 12-inch skillet, add 2 cups heavy cream and ¼ cup prepared pesto. Whisk to combine and bring to a simmer over medium-high heat.
  • Add 2 (10 oz.) packages cheese tortellini, stirring to combine. Cover and continue cooking for 6 minutes or until tortellini has softened and the sauce is thick and creamy.
  • Meanwhile, season 10 oz. halved tomatoes liberally with salt and pepper.
  • Turn off heat and stir in 8 oz. mozzarella pearls and the seasoned tomatoes; toss to combine.
  • Optional: Crisp 4 oz. diced pancetta in the same skillet before cooking the tortellini. After crisping, set aside on a paper towel lined plate and continue cooking in the same skillet. Once the dish is complete, finish with a drizzle balsamic vinegar and torn basil leaves.


  • Serve with crusty bread and a simple green salad to complete this meal.


  • Protein: Add the crisped pancetta or swap the cheese tortellini for a meat filled option.
  • Vegetarian: Omit pancetta.
  • Gluten-Free: Select gluten-free tortellini or use gluten-free pasta and dollop ricotta cheese on top with the mozzarella.
  • Heavy cream: Swap heavy cream for marinara sauce.
  • Mozzarella cheese: Swap mozzarella for shredded Parmesan.


  • If using a homemade pesto, make and store in an airtight container in the refrigerator for up to 3 days.


Calories: 726kcal | Carbohydrates: 47g | Protein: 26g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 156mg | Sodium: 770mg | Potassium: 207mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1861IU | Vitamin C: 11mg | Calcium: 399mg | Iron: 3mg