Ingredients50 m servings 551
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain and keep warm.
- Blend tomatoes, 1/4 cup parsley, 4 tablespoons Parmesan cheese, basil, pepper, and bouillon in a food processor until smooth. Set aside.
- Heat olive oil in a large saucepan over medium heat. Cook and stir garlic until softened and fragrant, about 1 minute. Pour in tomato-basil blend. Add salt; reduce heat to medium-low and let simmer 5 minutes. Pour in heavy cream; bring to a slow boil over medium-high heat. Reduce heat and let sauce simmer until thickened, 10 to 15 minutes.
- Pour sauce blend over cooked tortellini. Top with remaining 3/4 cup parsley and 1 tablespoon Parmesan.
Per Serving: 551 calories; 33.2 48.5 16.5 99 826 Full nutrition
ReviewsRead all reviews 3
I followed the recipe pretty closely the first time I made it, just used my home canned tomatoes instead of the cannned tomatoes from the store. Good basic recipe....then I went crazy for round ...
I added a couple splashes of chicken stock to the sauce mix. It turned out very good! Fairly quick and easy.