One Pot Cheesy Tortellini Stew

Talk about a stellar one-pot meal! Cheesy tortellini simmers right in a homemade marinara sauce that's rich with garlic, onion, oregano, and basil. All that marinara flavor seeps into the cheesy center of each pasta ring. Added benefits? Dinner is ready in less than 20 minutes and you have one pan to clean!

I'm over-the-moon with the way this dish turned out! I love cooking pasta directly in the sauce, and in this case, you get the added benefit of cheese-stuffed pasta. I chose refrigerated tortellini, but you can certainly use a shelf-stable brand. You can also use ravioli!

Curious which pan to use? Select a pan that's wide enough to allow the tortellini to spread out and cook evenly. You can see the pan I used (a high-sided skillet), but you can also use any wide saucepan.

One Pot Cheesy Tortellini Stew

2 1/2 cups chicken broth
2 cups tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
16-20 ounces cheese tortellini of choice
Salt and ground black pepper
1/2 cup shredded mozzarella cheese
Chopped fresh basil or parsley for serving

In a large, high-sided skillet or wide saucepan, combine the broth, tomato sauce, oregano, basil, onion powder, and garlic powder. Set the pan over medium-high heat and bring to a simmer. Add the tortellini and return to a simmer. Cook for 8 to 10 minutes, until the pasta is tender, stirring occasionally. Season to taste with salt and pepper. Top the tortellini with the mozzarella, cover and remove the pan from the heat. Let stand for a few minutes to melt the cheese. Top with basil/parsley and serve.
Serves 4