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Creamy Tortellini Pasta With Fire Roasted Tomatoes

A recipe for quick and easy cheese tortellini cooked in a creamy fire roasted tomato sauce with ground turkey. A super easy meal for any night of the week.


  •     1 tablespoon olive oil
  •     1 medium onion chopped
  •     1 large sweet pepper chopped (bell pepper is OK)
  •     1 large Cubanelle pepper chopped (or sub in a bell pepper)
  •     1 serrano pepper chopped
  •     1 jalapeno chopped
  •     4 cloves garlic chopped
  •     1 pound ground turkey
  •     1 teaspoon dried basil
  •     1 teaspoon paprika
  •     ½ teaspoon cumin
  •     Salt and pepper to taste
  •     2 14- ounce cans fire roasted tomatoes
  •     1 cup chicken broth
  •     2 tablespoons Gochujang Sriracha can be used instead, if needed
  •     ½ cup heavy cream or Mexican crema
  •     1 bag tortellini prepared (20 ounces)


  • Fresh chopped herbs chopped peppers
  • your favorite hot sauce


  1. Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook them about 5 minutes to soften. Add the garlic, ground turkey, and seasonings. Break up the turkey with a wooden spoon into chunks and cook another 6-7 minutes, until the turkey is cooked through.
  2. Add the fire roasted tomatoes and chicken broth. Stir it all together.
  3. Let simmer for at least 15 minutes to let the flavors develop, or up to an hour.
  4. Stir in the heavy cream, or use Mexican crema or sour cream for a lighter version. Swirl to incorporate.
  5. Stir in cooked tortellini.
  6. Serve into bowls and sprinkle with fresh herbs.
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