One-Pan Caprese Tortellini Ready in 20 Minutes
All the flavors of caprese, but warm, filling, and done in one pan tonight.
It's one of those nights where you want something that feels a little special but you absolutely cannot deal with a sink full of dishes. This one-pan caprese tortellini is your answer. You cook the tortellini right in the pan with tomatoes and a splash of broth — no separate boiling pot needed. The mozzarella melts in at the end, the basil goes on fresh, and dinner is on the table in about 20 minutes. It tastes bright and a little indulgent, and cleanup is genuinely minimal. Don't expect a heavy sauce — this is light, saucy, and summery even in the dead of winter.
Ingredients
- 2 tbsp olive oil
- 4 unit garlic cloves — thinly sliced
- 1 unit pint cherry tomatoes — halved
- 0.5 tsp red pepper flakes — optional, adjust to taste
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1.5 cup vegetable broth
- 20 oz refrigerated cheese tortellini — fresh or refrigerated, not frozen
- 8 oz fresh mozzarella — torn into bite-size pieces
- 0.25 cup fresh basil leaves — loosely packed, torn
- 1 tbsp balsamic glaze — for drizzling at the end
- 2 tbsp grated Parmesan — for serving
Method
- 1 Heat olive oil in a large skillet over medium-high heat until shimmering.
- 2 Add the sliced garlic and cook for about 60 seconds, stirring constantly, until just golden — don't let it burn.
- 3 Add the cherry tomatoes, salt, black pepper, and red pepper flakes. Stir and cook for 3–4 minutes until the tomatoes begin to burst and release their juices.
- 4 Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the pan.
- 5 Add the tortellini in a single layer. Cover the skillet and cook for 4–5 minutes, stirring once halfway through, until the tortellini are tender and most of the liquid has been absorbed into a light sauce.
- 6 Remove the skillet from heat. Scatter the torn mozzarella over the top and let it sit, covered, for 1–2 minutes until the cheese softens and melts slightly.
- 7 Scatter fresh basil over the top and drizzle with balsamic glaze.
- 8 Serve straight from the pan with grated Parmesan on the side.
Variations
- Add protein — Stir in a handful of cooked shrimp or rotisserie chicken in step 5 to make it more filling without adding much time.
- Dairy-free swap — Use a plant-based mozzarella and skip the Parmesan, or just finish with a drizzle of good olive oil and extra basil — it's still great.
- Faster version — Use canned diced tomatoes (one 14.5 oz can, drained) instead of fresh cherry tomatoes — skip the bursting step and go straight to adding broth after the garlic.
Notes
Refrigerated tortellini cooks much faster than frozen — stick with fresh or refrigerated for this recipe or you'll need more liquid and time. If the sauce looks too thick before the tortellini is done, add a splash more broth. If it looks too thin after cooking, let it simmer uncovered for a minute or two. The balsamic glaze is optional but it really pulls the caprese flavor together — worth the 30 seconds it takes.
Equipment that helps
- Large skillet with a lid — A wide, lidded skillet lets the tortellini cook evenly in the broth without needing a separate pot.
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