Tomato Mozzarella Tortellini Skillet with Basil and Olive Oil

Why You’ll Love This Recipe

• Fast and cozy: A one-skillet dinner that tastes like you simmered it all afternoon (but you didn’t).
• Minimal prep: No chopping required beyond tearing basil.
• Perfect texture: Tortellini cooks right in the sauce for a glossy, clingy finish.
• Fresh finishing touches: Cool mozzarella pearls and bright basil make it feel special.

Grocery List

• Produce: Fresh basil
• Dairy: Refrigerated cheese tortellini, fresh mozzarella pearls
• Pantry: Marinara sauce, low-sodium chicken or vegetable broth, extra-virgin olive oil, kosher salt (optional), crushed red pepper flakes (optional), whole black peppercorns (or ground black pepper)

Full Ingredients

Main

• Refrigerated cheese tortellini: 20 ounces
• Marinara sauce: 2 cups
• Low-sodium broth (chicken or vegetable): 1 cup
• Fresh mozzarella pearls: 8 ounces, drained
• Fresh basil: 1/2 cup loosely packed leaves, torn (plus more for serving, optional)

Flavor & Finish

• Extra-virgin olive oil: 1 tablespoon (for cooking) + 1 teaspoon (to finish)
• Kosher salt: 1/2 teaspoon (optional; add only if needed, depending on your marinara and broth)
• Crushed red pepper flakes: 1/4 teaspoon (optional)
• Freshly cracked black pepper: 1/2 teaspoon, plus more to taste

Step-by-Step Instructions

Step 1: Set up your skillet

Choose a large skillet with a lid (a 12-inch skillet is ideal). Have your marinara, broth, tortellini, mozzarella pearls, and basil ready by the stove—this goes quickly once it starts simmering.

Step 2: Warm the sauce base

Place the skillet over medium heat and add 1 tablespoon extra-virgin olive oil. Pour in the 2 cups marinara and 1 cup broth. Stir to combine and bring to a gentle simmer, about 2–3 minutes.

If you like a little heat, stir in 1/4 teaspoon crushed red pepper flakes now.

Step 3: Simmer the tortellini

Add the 20 ounces refrigerated tortellini directly into the simmering sauce. Stir gently so the tortellini is coated and mostly submerged.

Cover the skillet and simmer at a steady, gentle bubble for 5 minutes, stirring once halfway through to prevent sticking.

Step 4: Uncover and thicken to a glossy finish

Uncover the skillet and continue cooking for 2–4 minutes, stirring gently, until:

• the tortellini is tender (check one), and
• the sauce has thickened slightly and looks glossy.

If the sauce gets thicker than you’d like, stir in an additional 2–4 tablespoons broth, as needed.

Step 5: Melt in mozzarella pearls (off the heat)

Turn off the heat. Add the 8 ounces mozzarella pearls and fold them in gently. Let the skillet sit for 1–2 minutes so the pearls soften and get just a little melty without completely disappearing into the sauce.

Step 6: Add basil and finish the dish

Scatter the torn basil over the top and drizzle with the remaining 1 teaspoon olive oil. Finish with freshly cracked black pepper.

Taste the sauce. Depending on your marinara and broth, you may want up to 1/2 teaspoon kosher salt total. Add a pinch at a time until it tastes balanced.

Step 7: Serve hot

Spoon the tortellini into bowls, making sure each serving gets plenty of sauce, mozzarella pearls, and basil. Add another crack of black pepper on top right before serving for the best aroma.

Pro Tips

• Keep the simmer gentle: A hard boil can break mozzarella pearls and reduce the sauce too quickly. Aim for small, steady bubbles.
• Add mozzarella off heat: This keeps the pearls creamy and distinct instead of fully melting into the sauce.
• Control thickness with broth: Different tortellini brands absorb different amounts of liquid. Add broth a tablespoon at a time if needed.
• Use fresh basil at the end: Stirring it in too early dulls the flavor and turns it dark.
• Season last: Marinara and broth vary widely in salt. Taste after simmering before adding any extra.

Variations

• Make it protein-packed: Stir in 2 cups shredded rotisserie chicken or 12 ounces cooked Italian sausage slices during Step 4 to warm through.
• Add greens: Stir in 3 packed cups baby spinach during Step 4; cook for 1–2 minutes until wilted.
• Creamy tomato finish: After Step 4, stir in 1/4 cup heavy cream (or 2 ounces cream cheese) for a richer, rosé-style sauce.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth (start with 2–3 tablespoons) until hot, about 4–6 minutes. The tortellini will continue to absorb sauce as it sits, so loosening with broth helps bring back the original texture. Basil is brightest fresh, so add a few new torn leaves after reheating if you have them.

Nutrition (per serving)

Approximate, based on 4 servings: 610 calories; 26 g protein; 68 g carbohydrates; 24 g fat; 10 g saturated fat; 1,150 mg sodium; 4 g fiber; 10 g sugar.