Creamy Tomato Tortellini comes together in about 30 minutes and has an amazingly flavorful homemade tomato sauce that tops the cheesy tortellini along with a buttery Italian breadcrumb mixture!
Melt the butter in a large skillet over medium heat. Add the panko, garlic, basil, oregano, and salt. Stir constantly for 3-4 minutes until breadcrumbs are toasted. Pour the crumbs into a bowl and wipe the skillet clean.
For the Pasta:
Add the sundried tomatoes and tomato sauce to a blender or food processor. Cover and blend on high until smooth.
Melt the butter in the same skillet used for the breadcrumbs. Add the onion and cook, stirring occasionally for 3-4 minutes until soft. Add in the garlic, basil, oregano, red pepper flakes and cook stirring constantly for one minute.
Pour the tomato mixture, chicken broth, and balsamic vinegar into the pan and stir to combine. Cover and simmer for 15 minutes.
Meanwhile, bring a large pot of water to a boil and cook the tortellini according to package directions, drain and set aside.
Stir the heavy cream and parmesan into the tomato sauce, then stir in the cooked tortellini.
Top with breadcrumbs as desired.
Video
Notes
NOTE: Leftovers can be refrigerated for 3-5 days. Keep the leftover breadcrumbs separate from the pasta to retain crunchiness.