Tortellini with Tomato-Basil Sauce

March/April 1999

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Serve with a low-fat Caesar salad and breadsticks

Tortellini with Tomato-Basil Sauce

Makes: 4 servings, about 1 cup each

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Total Time:


  • 2 teaspoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1 14-ounce can whole tomatoes, coarsely chopped, juice reserved
  • Salt & freshly ground pepper, to taste
  • 12 ounces frozen cheese tortellini
  • 1/4 cup chopped fresh basil
  • 1/4 cup freshly grated Parmesan cheese


  1. Put a large pot of salted water on to boil.
  2. Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until well browned, about 10 minutes. Add tomatoes and their juice and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 10 minutes. Season with salt and pepper.
  3. Meanwhile, cook tortellini until al dente, about 5 minutes. Drain and transfer to a large bowl. Toss with tomato sauce and basil. Adjust seasoning with salt and pepper. Serve immediately, passing the Parmesan.


Per serving: 317 calories; 9 g fat (4 g sat, 2 g mono); 45 mg cholesterol; 48 g carbohydrates; 9 g protein; 4 g fiber; 273 mg sodium; 79 mg potassium.

Nutrition Bonus: Fiber (16% daily value).

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1 vegetable, 1 lean meat, 1 fat

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Recipe Categories

Total Time
45 minutes or less
Health & Diet Considerations
Low calorie
Low cholesterol
Low sodium
Healthy weight
Preparation/ Technique

March/April 1999
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