Ingredients

For the Tortellini:

• 1 lb cheese tortellini (fresh or frozen)
• 1 tbsp olive oil
• 4 oz cream cheese, softened
• 2 tbsp chicken broth paste
• 4 ripe Roma tomatoes, diced
• 1 T of Italian seasoning
• 1 tsp of Onion powder
• 1 tsp of Minced Garlic
• 1 tsp of Red Pepper Flakes

For the Bruschetta Topping:

• 4-5 ripe Roma tomatoes, diced
• 2 cloves garlic, minced
• ¼ cup fresh basil leaves, chopped
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the Finishing Touch:

• ¼ cup grated Parmesan cheese
• Optional: Balsamic glaze for drizzling

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Instructions

1. Cook the Tortellini

• Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions, usually 3-5 minutes. Drain and toss with 1 tbsp olive oil to keep them from sticking (and to give them a little shine—who doesn’t love glossy pasta?).

2. Prepare the Creamy Base

• In a small saucepan over low heat, combine the roma tomatoes, onion powder, garlic, italian seasoning, red pepper flakes, cream cheese and chicken broth paste. Stir until smooth and creamy. Set aside.

3. Make the Bruschetta Topping

• In a medium bowl, combine the diced tomatoes, minced garlic, chopped basil, balsamic vinegar, olive oil, salt, and pepper. Stir gently to coat everything in that tangy, garlicky goodness.

4. Toss It Together

• Place the cooked tortellini in a large serving bowl. Add the creamy base and toss until the tortellini are evenly coated. Then add the bruschetta topping and toss gently to combine. Make sure every tortellini gets a bit of that fresh, herby flavor.

5. Add the Finishing Touches

Sprinkle the Parmesan cheese over the top and drizzle with balsamic glaze for extra pizzazz. Serve warm or at room temperature (it’s delicious either way).

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