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  • 2 T butter
  • 1 onion, chopped
  • One 28-ounce can crushed tomatoes
  • 2 ounces fresh basil, chopped
  • 2 T Italian parsley, chopped
  • 2 C heavy cream
  • 1/2 C chicken stock
  • 1/4 C flour
  • 4 cloves garlic, minced
  • 1 lb tortellini, any flavor (I used both cheese and sausage filled)
  • Chili flakes, to taste
  • Salt & pepper, to taste



Step 1

Cook the tortellini according to package directions.

In a dutch oven or large pot, cook the onion in the butter and a drizzle of olive oil until tender. Whisk in the flour. Add in the chicken stock and whisk. Add in the heavy cream and garlic and whisk. Cook until it starts to bubble. Add in the tomatoes, salt, pepper, and chili flakes. Cook until heated through. Remove from heat and stir in the basil, parsley, and drained tortellini.


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