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Ingredients

1 ¼ pounds cheese tortellini 1 (16 ounce) can diced tomatoes, drained 1 cup chopped fresh parsley, divided 5 tablespoons grated Parmesan cheese, divided 1 ½ tablespoons dried basil ¼ teaspoon ground black pepper 1 cube chicken bouillon ¼ cup olive oil 2 cloves garlic, minced ¼ teaspoon kosher salt 1 cup heavy cream

Nutrition Info

551 calories carbohydrate: 48.5 g cholesterol: 99 mg fat: 33.2 g fiber: 3.6 g protein: 16.5 g saturatedFat: 15.2 g servingSize: - sodium: 826.3 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

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.

6 servings

A great blend of tomato, cream, and basil makes biting into the already wonderful cheese tortellini that much more enjoyable.