One-pot pasta
Creamy Tomato Bean Tortellini Pot
Cheese tortellini, white beans, tomato, and a little cream make a cozy meatless one-pot dinner.
Why this dinner works
This is the kind of weeknight recipe Copper Kettle Table is built around: one main pan, familiar ingredients, and a clear sequence that lets flavor build without leaving a sink full of dishes.
The recipe starts with the ingredient that benefits most from browning, then uses the same pan to season the base. That means the finished dish tastes rounded and cozy without requiring a long simmer or specialty equipment.
Dana's cooking notes
- Read through the method once before heating the pan; the steps move quickly once the aromatics go in.
- Keep broth or water nearby so you can loosen the pan if anything reduces faster than expected.
- Taste at the end, not just the beginning. A squeeze of lemon, splash of vinegar, or pinch of salt often wakes up one-pot dinners.
Make it fit your night
Most skillet dinners are flexible. Swap greens, use the broth you have, or add a simple salad if you want something fresh alongside. Leftovers keep well in an airtight container for up to three days.
Creamy Tomato Bean Tortellini Pot
Cheese tortellini, white beans, tomato, and a little cream make a cozy meatless one-pot dinner.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1 can crushed tomatoes (15 oz)
- 2 cups vegetable broth
- 1 can cannellini beans, drained
- 18 oz refrigerated cheese tortellini
- 1/3 cup heavy cream
- 2 cups baby kale or spinach
- Parmesan and basil, for serving
Method
- Warm oil in a Dutch oven over medium heat. Cook onion until soft, 4 minutes.
- Stir in garlic, tomato paste, and Italian seasoning until fragrant.
- Add crushed tomatoes, broth, and beans. Bring to a lively simmer.
- Stir in tortellini and cook according to package directions, usually 4 to 6 minutes.
- Reduce heat and add cream and greens. Stir until silky and wilted.
- Serve with Parmesan, basil, and black pepper.
Notes
- Use shelf-stable tortellini if preferred; add a few extra minutes and more broth as needed.
Nutrition information is not calculated on this site; ingredients and brands vary, so use your preferred calculator if needed.
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About Dana
Dana Ruiz is the home cook and recipe writer behind Copper Kettle Table, where dinner is practical, flavorful, and designed for fewer dishes.