Creamy French Onion Tortellini (One Pot Recipe)
French onion tortellini is a decadent, one pot pasta dish inspired by the rich, cheesy soup everyone loves. Pillowy tortellini gets tossed in rich cream sauce that’s packed full of buttery caramelized onions. Easy enough for any weeknight but special enough to serve to company!
Nothing is better than a crock of rich French onion soup topped with melted cheese.
Except perhaps this French onion tortellini.
How can it possibly be better than French onion soup you ask?
Well, it adds pillowy cheese stuffed tortellini and velvety heavy cream to the party.
Oh yes.
And it still uses sweet caramelized onions to create the base of the sauce and gets topped with loads of gruyere cheese.
Life will never be the same after you taste this.
And knowing it cooks in one pot for an easy clean up makes it even better.
Ingredients
To make this you’ll need:
- Onions– Large yellow onions, peeled and thinly sliced.
- Butter
- Garlic– Minced or pressed
- Sugar– Brown
- Beef broth– You could use stock if you prefer
- Spices– Dried sage, dried thyme, crushed red pepper flakes, salt, pepper, and a bay leaf
- Cheese tortellini– a 19 ounce refrigerated package. I don’t recommend substituting frozen for refrigerated since the texture will change.
- Heavy cream– Do not substitute lower fat dairy
- Cheese– Shredded gruyere cheese
How to Make
French onion tortellini is pretty easy to make, so long as you don’t rush to caramelize the onions.
To do it, melt the butter in a large skillet or Dutch oven set over medium high heat.
Stir the onions, garlic, and sugar into the melted butter.
Let the onions cook, stirring constantly for 10 minutes on high heat,
After 10 minutes, turn the heat down to medium and continue cooking and stirring for 15 more minutes or until the onions are a deep golden brown color.
Then add the broth, seasonings, tortellini and bay leaf to the pot.
Stir everything together and bring the mixture to a simmer.
Once it comes to a simmer, add the cream & tortellini and let it simmer for 3-5 minutes or just until the tortellini is done.
Stir it often.
Take the pot off the heat and discard the bay leaf.
Add 1 1/2 cups of the cheese into the pasta, stirring until it fully incorporates into a thick, creamy sauce.
Spread the pasta out in the pot in an even layer, then sprinkle the remaining cheese evenly out overtop.
Cover the pot and let it rest for 2-3 minutes for the cheese to melt.
Serve warm and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat covered in the microwave until warmed through.
Tips and Tricks
- Keep stirring the onions. If you stop stirring them, they can stick and burn. You can’t stir them too much.
- Don’t be afraid to turn the heat down from high before the 10 minutes are up. If you see the onions starting to crisp turn it down.
- If you burn the onions, you’re going to have to start over. There’s not much you can do to fix acrid onion flavor so make sure to keep stirring!
Other French Onion Recipes
Creamy French onion tortellini is a one pot recipe that will knock your socks off with its rich, creamy sauce!
Make it and enjoy!
Looking for other French onion recipes?
Try these:
- French Onion Chicken Casserole
- French Onion Beef Stew
- French Onion Noodle Soup
- French Onion Pork Chops
- Instant Pot French Onion Meatballs
If you’ve tried these FRENCH ONION TORTELLINI, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Creamy French Onion Tortellini (One Pot Recipe)
Ingredients
- 3 large yellow onions peeled & thinly sliced
- 6 tbsp butter
- 4 cloves garlic minced or pressed
- 1 tsp brown sugar
- 1 cup beef broth or stock
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/8 tsp crushed red pepper flakes
- salt & pepper to taste
- 1 bay leaf
- 1 19 oz pkg refrigerated cheese tortellini
- 1 cup heavy cream
- 2 cups shredded gruyere cheese divided
Instructions
- Melt the butter in a large skillet, or Dutch oven, set over medium/high heat. Add the onions, garlic, and sugar. Stir everything together to evenly combine.3 large yellow onions, 6 tbsp butter, 4 cloves garlic, 1 tsp brown sugar
- Cook, stirring often, for 10 minutes on high heat, then reduce the heat. Reduce the heat to medium and continue cooking, stirring often, for 15 more minutes- until the onions are a deep golden brown color. Stir constantly so they don't crisp or burn.
- Add the broth, seasonings, and bay leaf to the pot. Stir everything together to evenly combine then bring the mixture to a simmer. Stir in the tortellini & heavy cream, then cook for 3-5 minutes, just until the tortellini's done, stirring often.1 cup beef broth, 1/2 tsp dried sage, 1/2 tsp dried thyme, 1/8 tsp crushed red pepper flakes, salt & pepper, 1 bay leaf, 1 19 oz pkg refrigerated cheese tortellini, 1 cup heavy cream
- Remove the pot from heat, and remove the bay leaf and discard.
- Add 1 1/2 cups of cheese to the pasta and stir until fully incorporated and the sauce is smooth, thick, and creamy.2 cups shredded gruyere cheese
- Spread the pasta out in the pot in an even layer, then sprinkle the remaining cheese evenly out overtop. Cover and let rest for 2-3 minutes for the cheese to melt.
- Serve warm and enjoy!
Notes
- Keep stirring the onions. If you stop stirring them, they can stick and burn. You can't stir them too much.
- Don't be afraid to turn the heat down from high before the 10 minutes are up. If you see the onions starting to crisp turn it down.
- If you burn the onions, you're going to have to start over. There's not much you can do to fix acrid onion flavor so make sure to keep stirring!
Nutrition
