One-Pot Tortellini with Prosciutto and Peas Recipe

Introduction

This one-pot tortellini with prosciutto and peas is a quick and comforting dish perfect for busy weeknights. Creamy, flavorful, and ready in minutes, it combines tender cheese tortellini with crispy prosciutto and a touch of lemon brightness.

Ingredients

• 1½ tablespoons unsalted butter, plus more if needed
• 4 slices prosciutto (about 2 ounces)
• 1 shallot, finely chopped
• 16 to 20 ounces refrigerated cheese tortellini
• 2 cups (10 ounces) frozen peas (no need to thaw)
• 1 cup chicken broth
• 1 cup heavy cream
• 1/4 teaspoon ground nutmeg (optional)
• Salt and black pepper
• Zest and juice of 1/2 lemon (about 1½ teaspoons zest plus 1½ tablespoons juice)

Instructions

1. Step 1: In a large nonstick skillet, melt the butter over medium heat. Add the prosciutto in a single layer and cook, flipping halfway through, until golden and crisp, about 2 to 4 minutes. Press occasionally with a spatula to ensure even crisping. Reduce heat if the fat begins to smoke. Transfer the prosciutto to a plate, leaving the fat in the pan.
2. Step 2: Add the shallot to the skillet and cook over medium until softened, about 2 to 4 minutes. Add about ½ tablespoon butter if the pan is too dry. Then add the tortellini, peas, chicken broth, heavy cream, and nutmeg if using. Season with salt and pepper.
3. Step 3: Simmer the mixture over medium-high heat, stirring occasionally, until the pasta and peas are tender and the sauce thickens slightly, about 3 to 5 minutes. Turn off the heat and stir in the lemon zest and juice. Adjust seasoning with salt and pepper to taste.
4. Step 4: Crumble the crispy prosciutto over the top before serving.

Tips & Variations

• Use fresh tortellini if available for the best texture and flavor.
• Add a handful of grated Parmesan or Pecorino cheese for extra richness.
• Swap frozen peas with fresh peas or sautéed spinach for a different green vegetable.
• For a vegetarian version, omit the prosciutto and use vegetable broth instead of chicken broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tortellini instead of refrigerated?

Yes, but cooking times will be longer. Cook the dried tortellini separately according to package directions before adding to the sauce, or increase the simmer time and add extra broth as needed.

What can I substitute for prosciutto?

You can use pancetta, bacon, or cooked ham for a similar salty, savory flavor. For a vegetarian option, omit the meat entirely or add sautéed mushrooms.

One-Pot Tortellini with Prosciutto and Peas Recipe

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★★★★★

4.8 from 87 reviews

This comforting One-Pot Tortellini with Prosciutto and Peas recipe combines tender cheese tortellini with crispy prosciutto, sweet peas, and a creamy, flavorful sauce. Ready in under 30 minutes, it’s a quick and elegant meal perfect for busy weeknights or casual dinners.

• Author: Stella
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1½ tablespoons unsalted butter, plus more if needed
• 4 slices prosciutto (about 2 ounces)
• 1 shallot, finely chopped
• 16 to 20 ounces refrigerated cheese tortellini
• 2 cups (10 ounces) frozen peas (no need to thaw)
• 1 cup chicken broth
• 1 cup heavy cream
• ¼ teaspoon ground nutmeg (optional)
• Salt and black pepper, to taste
• Zest and juice of ½ lemon (about 1½ teaspoons zest plus 1½ tablespoons juice)

Instructions

1. Cook the prosciutto: In a large nonstick skillet, melt the butter over medium heat. Add the prosciutto slices in a single layer and cook, flipping once halfway through, until golden and crisp, about 2 to 4 minutes. Press occasionally with a spatula for even cooking and reduce heat if the fat begins to smoke. Transfer the crispy prosciutto to a plate, leaving the rendered fat in the pan.
2. Sauté the shallot: Add the finely chopped shallot to the skillet with the prosciutto fat. Cook over medium heat until softened, roughly 2 to 4 minutes. Add about ½ tablespoon of butter if the pan looks dry to prevent sticking.
3. Simmer the tortellini and peas: Stir in the refrigerated cheese tortellini, frozen peas (no need to thaw), chicken broth, heavy cream, and optional ground nutmeg. Season with salt and black pepper. Increase the heat to medium-high and simmer, stirring occasionally, until the tortellini and peas are tender, about 3 to 5 minutes. The sauce will thicken slightly as it cools.
4. Finish with lemon and prosciutto: Turn off the heat and stir in the lemon zest and juice. Adjust seasoning with salt and pepper to taste. Finally, crumble the crispy prosciutto over the top before serving.

Notes

• Use refrigerated cheese tortellini for the best texture and quick cooking time.
• Do not thaw peas before adding to the skillet; they cook perfectly in the sauce.
• Ground nutmeg is optional but adds a warm, subtle spice to the creamy sauce.
• Adjust the amount of butter based on how much fat is rendered from the prosciutto to prevent the shallots from sticking.
• For a vegetarian version, omit the prosciutto and use vegetable broth instead of chicken broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: One-Pot Tortellini, Prosciutto, Peas, Creamy Pasta, Quick Dinner, Italian Pasta Recipe