One-Pot Tortellini with Prosciutto and Peas Recipe

Introduction

This One-Pot Tortellini with Prosciutto and Peas is a quick and comforting meal perfect for busy weeknights. Creamy, flavorful, and packed with savory prosciutto, it comes together effortlessly in a single skillet.

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 slices in a single layer and cook, flipping halfway, until golden and crisp, about 2 to 4 minutes. Press occasionally with a spatula for even crisping, reducing heat if the fat begins to smoke. Transfer the prosciutto to a plate, leaving the rendered fat in the pan.
2. Step 2: Add the chopped shallot to the skillet and cook over medium heat until softened, about 2 to 4 minutes. If the pan looks dry, add about ½ tablespoon more butter. Stir in the tortellini, frozen peas, chicken broth, heavy cream, and nutmeg if using. Season with salt and black pepper. Simmer over medium-high heat, stirring occasionally, until the pasta and peas are tender, about 3 to 5 minutes. The sauce will thicken slightly as it cools.
3. Step 3: Turn off the heat and stir in the lemon zest and juice. Taste and adjust seasoning with additional salt and pepper if needed. Crumble the crispy prosciutto over the top before serving.

Tips & Variations

• Use chicken or vegetable broth to add depth to the sauce; for a vegetarian version, omit prosciutto and substitute vegetable broth.
• Fresh peas can be used when in season, just adjust cooking time accordingly.
• Add a handful of grated Parmesan cheese at the end for extra richness and flavor.
• If you prefer a thinner sauce, add a splash more broth or cream while cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini can be used. You may need to increase the cooking time slightly until they are heated through and tender.

Is there a substitute for prosciutto?

You can use cooked bacon or pancetta for a similar smoky flavor, or omit it entirely for a vegetarian dish.

One-Pot Tortellini with Prosciutto and Peas Recipe

Print Recipe

★★★★★

4.9 from 84 reviews

A comforting and easy one-pot meal featuring tender cheese tortellini simmered with crispy prosciutto, sweet peas, and a creamy lemon-infused sauce, perfect for a quick weeknight dinner.

• Author: Lara
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 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
• 1/4 teaspoon ground nutmeg (optional)
• Salt and black pepper, to taste
• Zest and juice of 1/2 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 halfway through, until they are golden and crisp, about 2 to 4 minutes. Press occasionally with a spatula for even crisping and reduce heat if the fat starts to smoke. Transfer the crisped prosciutto to a plate, leaving the rendered fat in the pan.
2. Sauté Shallot: Add the finely chopped shallot to the skillet and cook over medium heat until softened, about 2 to 4 minutes. If the pan appears dry, add an additional ½ tablespoon of butter to prevent sticking.
3. Add Tortellini and Simmer: To the skillet, add the refrigerated cheese tortellini, frozen peas, chicken broth, heavy cream, and nutmeg (if using). Season with salt and black pepper. Increase the heat to medium-high and simmer, stirring occasionally, until the tortellini are cooked and peas are tender, about 3 to 5 minutes. The sauce will thicken slightly as it cools.
4. Finish the Dish: Turn off the heat and stir in the lemon zest and lemon juice. Adjust seasoning with additional salt and pepper if needed. Finally, crumble the crisped prosciutto over the top and serve immediately.

Notes

• Use refrigerated fresh tortellini for best texture and quicker cooking time.
• Nutmeg is optional but adds a warm, subtle spice that complements the creamy sauce.
• If desired, add a sprinkle of grated Parmesan cheese on top for extra richness.
• You can substitute peas with fresh or frozen green beans or asparagus for variation.
• Cook the prosciutto carefully to avoid burning the fat; reduce the heat if it begins to smoke.

Keywords: one-pot meal, tortellini, prosciutto, peas, creamy sauce, Italian pasta, quick dinner