Ingredients
½ pound refrigerated cheese tortellini
6 tablespoons olive oil
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon dried red pepper flakes
2 tablespoons minced onion
2 tablespoons minced green bell pepper
1 tablespoon minced garlic
7 ounces tomato sauce
1 tablespoon white sugar
½ teaspoon chicken soup base
6 fluid ounces heavy cream
½ cup white wine
Preparation
Step 1
Gather all ingredients.
Step 2
Bring a large pot of lightly salted water to a boil; stir in tortellini and return to a gentle boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 4 minutes. Drain and set aside.
Step 3
Heat olive oil in a large saucepan over medium-low heat. Stir basil, thyme, oregano, parsley, and red pepper flakes into hot oil.
Step 4
Add onion, bell pepper, and garlic; cook and stir until onions are translucent, about 2 minutes.
Step 5
Pour in tomato sauce and bring to a boil. Stir in sugar and chicken bouillon until dissolved.
Step 6
Reduce heat and stir in cream and wine; bring close to a boil, stirring constantly. Gently stir in tortellini and serve.
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