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Tortellini in Rich Tomato Sauce

If you are looking for a comforting, hearty and healthy pasta dish, nothing beats a warm bowl of tortellini in rich tomato sauce. Ready-made tortellini can be found in almost every supermarket — most often with a creamy ricotta filling, but these days vegan and gluten-free options are also widely available. With just a packet of tortellini and a yummy sauce, you can prepare a quick and easy meal. What makes this recipe special is the homemade tomato sauce. Instead of relying on store-bought jars filled with sugar, preservatives and additives, you can prepare your own rich, nourishing version. This sauce is naturally vegan, wholesome, budget-friendly and can easily be made ahead of time. In fact, you could double the recipe and freeze half for busy weeknights, when you want a fast, nutritious dinner without the fuss. Packed with fresh vegetables such as carrot, celery, red pepper and sweet potato, this sauce delivers layers of flavour and extra nutrients that make it more than just a pasta topping — it’s a hearty dish in itself (could be used for soups and stews!). Whether you serve it as a quick weeknight dinner, a family-friendly meal, or even a cosy date-night dish, this tortellini in rich tomato sauce is guaranteed to impress.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 pack tortellini ricotta, vegan or gluten-free
  • 1 onion
  • 2 garlic cloves
  • 1 celery stick
  • 1 carrot
  • 1 red pepper
  • 1 sweet potato
  • 1 tsp dried oregano
  • 1 cup chopped tomatoes canned or fresh
  • 1 Tbsp tomato purée
  • 1 vegetable stock cube
  • 1 handful parsley or basil leaves fresh
  • Olive oil
  • Water as needed

Method
 

  1. Finely chop the onion, garlic, celery, carrot and red pepper. Peel and dice the sweet potato into small cubes.
  2. Heat a splash of olive oil in a saucepan over low heat. Add the onion, carrot and celery, and gently fry for about 5 minutes until softened.
  3. Stir in the red pepper, sweet potato and oregano. Cover with a lid and sauté for 10 minutes, stirring occasionally.
  4. Add the tomato purée and stir to coat the vegetables well. Pour in the chopped tomatoes and enough water to cover. Add the stock cube.
  5. Bring to the boil, then reduce to a gentle simmer. Cover and cook for 20 minutes until the vegetables are tender.
  6. Stir in the fresh herbs, then turn off the heat. Use a stick blender to purée the mixture until smooth and creamy. Adjust the consistency with extra stock or water, if needed.
  7. Meanwhile, cook the tortellini according to packet instructions (usually just 2–3 minutes). Drain gently with a slotted spoon.
  8. Divide the sauce into bowls, top with tortellini and garnish with fresh herbs and/or grated Parmesan (vegan or traditional). Serve immediately.