Tortellini alla Panna or "tortellini with cream" is so delicious and comes together with a handful of ingredients in just 15 minutes! Tortellini and sweet peas are tossed in a rich, and cheesy cream sauce. An easy and comforting Italian recipe to make on a busy weeknight or whenever you are craving something a little indulgent.

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- 💖Why we love tortellini con panna:
- What is tortellini alla panna?
- 🛒 Tortellini alla panna with peas ingredients:
- Equipment you need to make pasta alla panna:
- 🍽️ How to make alla panna sauce step by step
- What type of tortellini should you use?
- What to serve with pasta with cream:
- 🫙 Leftover and Storing tortellini with cream:
- 📃 Substitutions & Variations for alla panna pasta:
- ☑️ Lora's tips for pasta con panna:
- ❓ FAQ'S
- Some other pasta recipes you'll love:
- 📖 Recipe
- Easy Tortellini Alla Panna
If you are lucky to make it over to Bologna, you can find tortellini no matter where you turn. Bologna is the delicious capital of the region of Emilia-Romagna, and happens to be one of my favorite cities! The beauty of when you are in Bologna is that you can by tortellini handmade by sfogline (the "pasta ladies")in pasta shops and any grocery store. And, of course, they are in every restaurant.
Tortellini in Bologna are typically served with a bolognese sauce, tomato sauce and basil, or in a rich broth (tortellini in brodo). Then there is my favorite way of enjoying them, which is what I'm sharing today, tortellini tossed in the most luxorious and cheesy homemade cream sauce.
Tortellini alla Panna is the epitome of comfort food, offering a creamy embrace with its rich Parmigiano sauce that clings lovingly to each pasta fold. You make this dish first by boiling the tortellini. They cook up very fast, so it's best to set a timer and cook until just before they're al dente, as they'll cook more in the sauce.
As the cream simmers gently in the alla panna sauce, it thickens into a velvety sauce, that gets even richer with a generous dusting of Parmigiano Reggiano.
You can use frozen tortellini or fresh for that extra touch of luxury, the cook time is fast, making this alla panna recipe a weeknight savior. If you happen to have the time and desire, you could make your own homemade tortellini.
Trust me when I tell you, make these tortellini and you'll be smitten when you take the first bite! This is one of my all-time favorite pasta recipes!
If you like this pasta con panna you might like my easy chicken tortellini soup and my pasta with ricotta and peas.
💖Why we love tortellini con panna:
- Quick & Easy: With a short cook time and simple steps, it's a stress-free path to a gourmet meal.
- Creamy Goodness: The heavy cream and Parmigiano cheese create a sauce that's rich, indulgent, and truly satisfying.
- Versatile: Perfect for frozen or fresh tortellini, allowing for flexibility in preparation.
- Elevated Comfort Food: Combines the coziness of pasta with the sophistication of a creamy sauce for an alluring meal experience.
- Crowd-Pleaser: Its universally appealing flavors make it a hit among both kids and adults.
- Luxurious: Feels like a restaurant-quality meal, right from your kitchen, thanks to the high-quality ingredients like Parmigiano Reggiano and heavy cream.
What is tortellini alla panna?
Tortellini alla panna is a classic Italian pasta dish that features small, ring-shaped tortellini filled with cheese or meat, tossed in a rich and creamy sauce. This comforting dish balances the delicate flavors of the tortellini with the velvety smoothness of the cream sauce, making it a favorite in Italian cuisine for both casual dinners and more formal occasions.
🛒 Tortellini alla panna with peas ingredients:
- Fresh or Frozen Cheese Tortellini Pasta - The star of the dish, these small ring-shaped pasta filled with cheese offer a delightful bite and a creamy texture that pairs beautifully with the sauce.
- Extra-Virgin Olive Oil - Used for sautéing garlic, it imparts a fruity undertone and helps to release and carry the flavor of the garlic through the dish.
- Fresh or Frozen Petite Peas - Adds a pop of color and a sweet, fresh flavor that contrasts nicely with the creamy sauce and rich pasta.
- Garlic - Provides a pungent, aromatic base that infuses the cream sauce with depth and character.
- Heavy Cream - The foundation of the sauce, it creates a rich, luxurious texture and a smooth, creamy base that envelops the tortellini and peas.
- Parmigiano Cheese - Like always, the flavor and the texture of sauce will be incredible if you use a better quality Parmigiano. It adds a nutty, salty depth to the sauce and finishes the dish with a savory note when sprinkled on top.
- Freshly Ground Nutmeg - (Optional) Offers a warm, nutty spice that complements the creaminess of the sauce and adds complexity to the overall flavor profile. I have fresh nutmeg on hand the it really has different flavor than the ground nutmeg.
- Sea salt and Freshly Ground Pepper - Essential seasonings that enhance and balance the flavors of the other ingredients, making the dish more vibrant and palatable.
Equipment you need to make pasta alla panna:
- Cutting board: Bamboo cutting boards are nice to have, but use whatever kind you have on hand.
- Sharp knife: A really sharp nice is needed to chop the garlic.
- Large skillet: I like to use my Dutch oven to make soups like this, but any large pot will work fine.
- Large pot: A big enough pot is needed to make sure the pasta has enough room to expand as it cooks up.
🍽️ How to make alla panna sauce step by step
Here is how to make this pasta (the full printable recipe is below!):
- Step 1: Gather all your ingredients and start to make your sauce. In a large skillet, cook the garlic with the oil.
- Step 2: Add in the heavy cream.
- Step 3: Add in the peas followed by the parmigiano cheese. Let it come to a boil and then simmer.
- Step 4: While sauce simmers, cook the tortellini. Bring large pot of water to boil and cook the tortellini. They cook fast and also you want to cook it a little less than al dente.
- Step 5: Drain and combine the tortellini with the cream sauce.
- Step 6: Serve the tortellini and add on extra grated Parmigiano if you like. ENJOY! Buon appetito!
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
What type of tortellini should you use?
For Tortellini alla Panna with peas, selecting a premium store-bought tortellini, preferably from the refrigerated or frozen sections for better quality, is recommended. IF you have the time and the desire, it's truly worth it to consider making your own homemade tortellini.
For this tortellini recipe, I use meat tortellini. You can also use these delicious varieties.
- Cheese tortellini
- Prosciutto and cheese
- Chicken mozzarella
- Cheese and spinach
- Cheese and mushroom
You could even use ravioli, cappelletti, tortelloni. The sauce goes really nicely with other pasta shapes that aren't stuffed, like penne, farfalle, or rigatoni.
What to serve with pasta with cream:
This pasta recipe is total Italian comfort food and is satisfying on its own. But you could enjoy it with a roasted vegetable, side dish, or even bread.
- Insalata mista >>> A very fast and simple Italian salad to make...I just love this!
- Panzanella Toscana >>> My favorite Tuscan salad! Simple to make and super flavorful.
- Crusty bread >>> There is nothing wrong with serving some homemade bread with this pasta!
- Spring Minestrone >>> A really nice and fresh soup that is full of vegetables. It's just delicious!
🫙 Leftover and Storing tortellini with cream:
- To refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze: I do not recommend freezing this pasta recipe.
📃 Substitutions & Variations for alla panna pasta:
The first time you make this recipe try it as it is written. The next time you make it you can try these variations.
- Onion – instead of garlic, chop up some sweet onion or shallot to add a different and tasty flavor to the sauce.
- ham - my favorite way to eat this is with some cubed pieces of ham.
- Pecorino Romano - use grated pecorino instead of Parmigiano Reggiano.
- Wine - add a splash of white wine to the cream sauce as it's simmering to add a different touch of flavor. Make sure you use a wine you would actually drink and not cooking wine.
- Fresh herbs - some chopped fresh Italian parsley or fresh basil brightens the flavor and color of the sauce.
- Spicy - if you like it hot, add a dash of hot pepper flakes. You could also add some Calabrian chili paste if you like it really hot!
☑️ Lora's tips for pasta con panna:
- Make sure to use high quality ingredients, such as fresh tortellini and good quality Parmigiano Reggiano cheese, for best results.
- Add a pinch of salt to the boiling water before adding the tortellini and peas. This will help enhance the flavors of the dish.
- Very important to use real Parmigiano cheese as it melts better and creates a very creamy sauce. Parmesan cheese will not create the same consistency or flavor(especially the kind from a can!).
- While the sauce is cooking, keep it low as soon as it comes to a boil. You want it to slowly simmer and not thicken too quickly.
- Be careful not to overcook the tortellini and peas. Follow the instructions on the package or use a timer to ensure they are cooked perfectly.
- To add more depth of flavor, you can also sauté some diced pancetta or bacon with the garlic before adding the cream.
- For a touch of freshness, top the dish with some chopped herbs like parsley or basil before serving.
- To make this dish more filling, you can add some protein such as diced chicken or shrimp to the creamy tortellini and peas.
- Leftovers can be easily reheated in a pan with a splash of milk or cream to revive the creamy sauce. Just be sure not to overheat or the tortellini could become mushy.
- Experiment with different types of tortellini, such as spinach and ricotta or mushroom-filled, to create variations of this dish.
- Serve with a side salad or some garlic bread for a complete meal.
❓ FAQ'S
Yes, frozen tortellini will work fine. Follow the cooking instructions on the package.
Yes, use fresh Spring peas when they are in season or frozen will work absolutely fine! I do not recommend using canned peas.
Tortellini alla panna is ideally enjoyed fresh and just cooked while it's still hot, offering a delectable meal that's ready in under 15 minutes. I do not recommend freezing these cheese sauce-coated tortellini, but you can keep any leftovers refrigerated in a sealed container for up to 3-4 days, which lets you savor this Italian classic even after the day it's made.
I really love to use tortellini for this recipe, but any other stuffed pastas could work. Try cappelletti, ravioli, or tortelloni. You could also make it with a short pasta like penne, farfalle or even rigatoni.
Panna sauce is made made heavy cream as its base, enriched with Parmigiano Reggiano cheese for depth and nuttiness. This creamy concoction often simmers with a touch of butter for added silkiness, making it a luxurious companion to pasta dishes. Simple yet sophisticated, its beauty lies in its creamy texture and rich flavor, elevating any meal to gourmet status with just a few ingredients.
Traditionally, tortellini are stuffed with a mix of meats such as pork loin, prosciutto, and mortadella, alongside Parmigiano Reggiano cheese, creating a rich and savory filling. This classic filling is encased in a delicate pasta shell, forming little rings of flavor that are a testament to the culinary prowess of Italy's Emilia-Romagna region.
Yes, Italians often enjoy tortellini with sauce, though the type of sauce can vary depending on regional traditions and personal preferences. In some areas, tortellini are served in a rich, savory broth, while in others, they might be coated with a creamy sauce, tomato-based sauce, or even a simple drizzle of melted butter sprinkled with Parmesan cheese. This versatility showcases the pasta's ability to pair beautifully with a wide range of flavors.
Yes, boiling tortellini before further cooking is necessary, especially if they are fresh or frozen. This process ensures they're cooked through to the perfect al dente texture before being added to any sauce or broth.
Tortellini alla panna can be vegetarian, depending on the filling of the tortellini used. If the tortellini are filled with cheese or vegetables, and the sauce is made from heavy cream, butter, and Parmigiano cheese, which makes it perfect for vegetarians. There are tortellini fillings that do include meat, so it's important to choose the tortellini carefully for a vegetarian version of this creamy, indulgent dish.
Pasta alla panna refers to a style of pasta dish that features a rich, creamy sauce made primarily from heavy cream, often enriched with Parmigiano cheese for added depth and flavor. This indulgent sauce is typically paired with a variety of pasta shapes, making it a versatile and beloved dish in Italian cuisine.
To make Tortellini alla Panna, start by cooking tortellini in boiling water until al dente. Meanwhile, in a separate pan, heat heavy cream over medium heat and add grated Parmesan cheese, stirring until the sauce thickens. Drain the tortellini, reserving a bit of the pasta water, and add them to the sauce, tossing gently to coat. If the sauce needs to be thinned out a little, add a splash of pasta water to achieve a silky consistency. Serve hot, with a sprinkle of some more cheese.
"Panna" in Italian refers to cream, typically used in cooking as a rich ingredient for making sauces, desserts, and certain pasta dishes. In savory recipes, "panna" often refers to heavy cream or whipping cream that adds a smooth, creamy texture to dishes like pasta alla panna or creamy risottos.
Some other pasta recipes you'll love:
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📖 Recipe
Easy Tortellini Alla Panna
Equipment
Ingredients
- 1 lb fresh or frozen tortellini pasta I used meat, use whatever kind you like
- 1 cup fresh or frozen petite peas
- 1 Tablespoon extra-virgin olive oil
- 1-2 cloves garlic minced
- 1 ½ cups heavy cream
- 1 ½ cups Parmigiano Reggiano cheese plus more for serving
- 1 teaspoon freshly ground nutmeg
- ¼ teaspoon sea salt more, to taste
- ¼ teaspoon freshly ground black pepper plus more, if you like
Instructions
- Make the cream sauce: Add the olive oil to the pan on medium heat. As soon as it's shimmering, add in the garlic and stir (it browns quickly so this will be fast).
- Add cream: Add in the heavy cream and bring to a boil. As soon as it comes to boil, lower heat to a simmer and add in the peas, the Parmigiano reggiano, salt, pepper and nutmeg (if you're using). Stir to combine and let it all simmer together. The sauce will thicken as it's slowly simmering.
- Cook tortellini: While the sauce is simmering, bring large pot of water to boil. Salt the water. Cook up the tortellini (check the package instructions for timing, and cook a minute less). I prefer to cook it in a separate pot. Cook until it is not quite al dente and drain. The tortellini will continue cooking in the cream sauce so be sure not to overcook them.
- Drain the tortellini: Reserve 1/2 cup of the pasta water and drain the tortellini. Add immediately to the sauce and stir to combine. If it seems the sauce thickened too much, you could loosen it by adding a bit of the pasta water and stir to combine.
- Plate up the pasta: Serve the pasta and add some more grated Parmigiano and black pepper, if you like.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Make sure to use high quality ingredients, such as fresh tortellini and good quality Parmigiano Reggiano cheese, for best results.
- Add a pinch of salt to the boiling water before adding the tortellini and peas. This will help enhance the flavors of the dish.
- Very important to use real Parmigiano cheese as it melts better and creates a very creamy sauce. Parmesan cheese will not create the same consistency or flavor(especially the kind from a can!).
- While the sauce is cooking, keep it low as soon as it comes to a boil. You want it to slowly simmer and not thicken too quickly.
- Be careful not to overcook the tortellini and peas. Follow the instructions on the package or use a timer to ensure they are cooked perfectly.
- To add more depth of flavor, you can also sauté some diced pancetta or bacon with the garlic before adding the cream.
- For a touch of freshness, top the dish with some chopped herbs like parsley or basil before serving.
- To make this dish more filling, you can add some protein such as diced chicken or shrimp to the creamy tortellini and peas.
- Leftovers can be easily reheated in a pan with a splash of milk or cream to revive the creamy sauce. Just be sure not to overheat or the tortellini could become mushy.
- Experiment with different types of tortellini, such as spinach and ricotta or mushroom-filled, to create variations of this dish.
- Serve with a side salad or some garlic bread for a complete meal.
Jules says
These are my favorite tortellini! I sometimes add cubed ham to it. But even without ham it's really delicious. The cream sauce is just the way I had it in Italy. Making again tonight!
Lora says
My kids also really love it with some cubed ham added in! Really happy you enjoyed it. Thanks for taking the time to let me know!