Cheese Tortellini with Tomato Sauce

Cheese Tortellini with Tomato Sauce

Updated: I've made some tweaks to this recipe and think it's better than before, so I'm republishing it from the archives. Enjoy!

Rescue store bought tortellini from mediocrity with a fragrant Italian tomato sauce. Shredded carrots give the sauce a delicious texture that will have you coming back for seconds. This recipe easily doubles to serve a crowd or to create plenty leftovers.
  • Prep: 10 min
  • Cook: 25 min
  • Total: 35 min
  • Serves 4 to 6
Cheese Tortellini with Tomato Sauce

Carbohydrate Counts

Carbs-per-gram ratio: 0.195

Serving Size 200g (about 39g carbs)

Carb calculations Weight Carbs
Carrots (10g)
Canned whole tomatoes 28 ounces (60g)
Dry red wine 2.66 ounces (3g)
Cheese tortellini 20 ounces (245g)
Net Weight 1626g (317g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 2 carrots, shredded
  • 2 tablespoons olive oil
  • Heat olive oil in a Dutch oven or medium sized pot over medium heat. Sauté carrots until soft, about 3 minutes.
  • 3 large cloves garlic, minced
  • Add garlic and sauté until fragrant, about 1 minute.
  • 28 ounces / 28 ounce canned whole tomatoes
  • Pour tomatoes with juices into a non-reactive bowl. Crush tomatoes with your fingers. Add to Dutch oven with carrots and stir.
  • 2.66 ounces / ⅓ cup dry red wine
  • 1 ½ tablespoons dried basil
  • 2 teaspoons dried thyme
  • ¼ teaspoon salt, or to taste
  • 1/8 teaspoon pepper, or to taste
  • Add wine, basil, thyme, rosemary, salt and pepper. Cook over medium heat, stirring frequently, until liquid has reduced, about 15 to 20 minutes.
  • 4 quarts of water
  • While tomato sauce reduces, boil water in a large sauce pan to cook tortellini.
  • 1 tablespoon salt
  • Add salt to water once boiling.
  • 20 ounces / 20 ounces fresh or frozen cheese tortellini
  • Cook tortellini until al dente, about 5 minutes or according to package directions.
  • When sauce and tortellini are ready, drain tortellini in a colander and add to pot with sauce. Cook for an additional minute over low to medium heat, stirring to combine.
  • freshly grated Parmesan cheese
  • Serve immediately with freshly graded cheese and fresh made rosemary olive oil bread.
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