Go Back

Creamy Veggie and Cheese Tortellini with Bacon

Smoky bacon and a bit of cream take fresh, store-bought tortellini to a whole new level!
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Servings 4 servings (about 1-1/2 cups each)

Ingredients
  

  • 4 slices bacon, uncooked (see NOTES)
  • 1 tablespoon olive oil (See NOTES)
  • 3 medium carrots, peeled and diced, about 1 cup
  • 1 small yellow or red onion, chopped, about 1 cup
  • 1 medium zucchini, diced, about 2 cups
  • 1 tablespoon finely chopped garlic , about 3 cloves
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dry thyme
  • 1 can (14.5 ounces) diced tomatoes, undrained (petite or regular diced)
  • 10 ounces refrigerated fresh cheese tortellini
  • 1 cup low sodium chicken broth
  • ¾ cup heavy cream
  • Salt and pepper, to taste
  • Shredded Parmesan cheese, for serving

Instructions
 

  • Cook bacon in large skillet over medium-low heat until crisp, turning as necessary for even browning; remove to plate lined with paper towels to drain. When cool, crumble bacon into small pieces and reserve.
  • Spoon off and discard all but 1 tablespoon bacon fat from pan. Add 1 tablespoon olive oil to pan and cook carrots and onions over medium-low heat until softened, about 5 minutes, stirring occasionally. Add zucchini, garlic, and thyme and continue to cook until zucchini begins to soften, about 5 to 7 minutes. Add tomatoes, tortellini and chicken broth; bring to a boil, cover pan and reduce heat to simmer mixture until tortellini is tender, about 7 minutes. (Cook time may vary depending on tortellini brands. Check package directions and adjust cook time as necessary). Stir halfway through cooking. Uncover and add cream; cook, uncovered and stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes. (See NOTE below). Season with salt and pepper to taste. Serve with reserved chopped bacon and Parmesan cheese.

Notes

If you have leftover cooked bacon, feel free to omit this step, chop the cooked bacon and replace the bacon fat for cooking with olive oil.
To cut down on prep time, cook bacon while chopping vegetables.
I like the balance of flavor from using a combination of bacon fat and olive oil for cooking the vegetables, but you can also simply use either 2 tablespoons bacon fat and omit the olive oil or drain all the bacon fat from the pan and use 2 tablespoons olive oil.
Sauce will continue to thicken as it cools, but if you like a thicker sauce, cook a little longer or for a thinner sauce, add a little more chicken broth.