One-Pot Creamy Tortellini Alfredo Recipe

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!

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

Tender cheese tortellini in a rich and creamy garlic-Parmesan sauce. Comes together in a single pot and under 30 minutes to make!

Diet Vegetarian

Keyword one pot tortellini, one pot tortellini alfredo, tortellini alfredo

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings

Calories 696kcal

Author Kare

Equipment

1 medium-size dutch oven or deep skillet

Ingredients

1 tablespoon olive oil1 small shallot finely chopped; can substitute 1/3 cup finely diced onion3 cloves garlic1/2 teaspoon Italian seasoning mix1 1/2 cups vegetable broth1 cup heavy cream1/4 teaspoon freshly grated nutmeg1/4 teaspoon kosher salt + more to taste1/4 teaspoon freshly ground black pepper + more to taste10 ounces refrigerated cheese tortellini 1 package1 ounce baby spinach, chopped small 1 cup packed1/2 cup grated Parmesan cheese + more for garnish2 tablespoons fresh basil, chiffonaded for garnish; can substitute parsley

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.