19 Delicious Tortellini Recipes for Every Occasion

Whether you’re craving a cozy weeknight dinner, a showstopping holiday dish, or a refreshing summer salad, tortellini is the versatile pasta that delivers. These little stuffed bundles of joy are perfect for turning simple ingredients into something extraordinary. From creamy classics to bold new twists, here are 19 delicious tortellini recipes to inspire your next meal—because great flavor should always be this easy!

Creamy Spinach and Cheese Tortellini

After a long day, you deserve a dish that’s both comforting and easy to whip up. This creamy spinach and cheese tortellini is your ticket to a delicious, no-fuss dinner.

Ingredients

• 1 package (20 oz) cheese tortellini
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the cheese tortellini to the boiling water and cook according to package instructions, usually about 7-8 minutes, until al dente.
3. While the tortellini cooks, melt the butter in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 1 minute, until fragrant.
5. Stir in the fresh spinach and cook for 2-3 minutes, until wilted.
6. Pour in the heavy cream, then add the Parmesan cheese, salt, and black pepper. Stir to combine and simmer for 3-4 minutes, until the sauce thickens slightly.
7. Drain the tortellini and add it to the skillet with the creamy spinach sauce. Toss gently to coat.
8. Remove from heat and let it sit for 2 minutes to allow the flavors to meld.

Rich and creamy, this dish pairs perfectly with a crisp white wine or a simple side salad. The tender tortellini and vibrant spinach make every bite a delight.

Roasted Red Pepper and Sausage Tortellini

Mmm, imagine diving into a bowl of cozy, flavorful pasta that’s as easy to make as it is delicious. You’ve got tender tortellini, smoky roasted red peppers, and savory sausage all coming together in a dish that’s sure to become a weeknight favorite.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 2 cups roasted red peppers, sliced
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 9 oz cheese tortellini
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add Italian sausage to the skillet. Cook, breaking it into small pieces, until browned, about 5 minutes.
3. Stir in roasted red peppers, garlic, and red pepper flakes. Cook for 2 minutes until fragrant.
4. Pour in heavy cream and chicken broth. Bring to a simmer and cook for 3 minutes to slightly thicken.
5. Meanwhile, cook tortellini according to package instructions until al dente. Drain well.
6. Add cooked tortellini to the skillet. Toss gently to coat in the sauce.
7. Sprinkle with Parmesan cheese and fresh basil before serving.

Lusciously creamy with a hint of spice, this dish is a perfect balance of flavors. Serve it with a side of crusty bread to soak up every last bit of that delicious sauce.

Garlic Butter Parmesan Tortellini

Just imagine coming home to a bowl of creamy, garlicky tortellini that’s ready in under 20 minutes. You’re going to love how simple and satisfying this dish is, perfect for those nights when you want something delicious without the fuss.

Ingredients

• 1 package (20 oz) cheese tortellini
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the tortellini to the boiling water and cook according to package instructions, usually about 7-9 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the tortellini cooks, melt the butter in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant but not browned. Tip: Keep the heat medium to avoid burning the garlic.
5. Pour in the heavy cream, stirring to combine with the butter and garlic.
6. Reduce the heat to low and stir in the Parmesan cheese until the sauce is smooth.
7. Season the sauce with salt and pepper, then remove from heat.
8. Drain the tortellini and add it directly to the skillet with the sauce, tossing gently to coat. Tip: Reserve a little pasta water to thin the sauce if needed.
9. Garnish with chopped parsley before serving.

Now you’ve got a dish that’s irresistibly creamy with a punch of garlic and a hint of Parmesan. Try serving it with a side of crusty bread to soak up every last bit of that delicious sauce.

Sun-Dried Tomato and Basil Tortellini

Wondering what to whip up for dinner that’s both easy and packed with flavor? This sun-dried tomato and basil tortellini is your answer. It’s a crowd-pleaser that comes together in no time, perfect for those busy weeknights.

Ingredients

• 1 package (9 oz) cheese tortellini
• 2 tbsp olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the tortellini to the boiling water and cook according to package instructions, usually about 7-9 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the tortellini cooks, heat olive oil in a large skillet over medium heat.
4. Add the sun-dried tomatoes and garlic to the skillet, sautéing for 2 minutes until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Drain the tortellini, reserving 1/4 cup of the pasta water.
6. Add the drained tortellini to the skillet with the sun-dried tomato mixture.
7. Pour in the reserved pasta water, stirring to combine everything evenly.
8. Remove the skillet from heat and stir in the fresh basil, red pepper flakes, and half of the Parmesan cheese. Tip: Adding cheese off the heat prevents it from clumping.
9. Season with salt to taste and serve immediately, topped with the remaining Parmesan cheese.

Freshly made, this dish boasts a delightful chew from the tortellini, with the sun-dried tomatoes adding a sweet tanginess. For an extra touch, serve it with a side of garlic bread to soak up the flavorful sauce.

Lemon Garlic Shrimp Tortellini

Vibrant flavors come together in this Lemon Garlic Shrimp Tortellini, a dish that’s as easy to make as it is delicious. You’ll love how the tangy lemon and savory garlic complement the tender shrimp and cheesy tortellini.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups cheese tortellini
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup parsley, chopped
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the tortellini to the boiling water and cook according to package instructions, usually about 7-9 minutes, until al dente. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the tortellini cooks, heat olive oil in a large skillet over medium heat.
4. Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant. Tip: Be careful not to burn the garlic.
5. Increase the heat to medium-high and add the shrimp to the skillet, cooking for 2-3 minutes per side until pink and opaque.
6. Reduce the heat to low and stir in the lemon juice, zest, and chopped parsley.
7. Drain the tortellini and add it to the skillet, tossing to combine with the shrimp and sauce. Tip: If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
8. Season with salt to taste and serve immediately.

Wonderfully creamy with a bright citrus kick, this dish is perfect for a quick weeknight dinner. Serve it with a sprinkle of extra parsley and a side of crusty bread to soak up the delicious sauce.

Cheesy Tortellini Alfredo Bake

Let’s face it, you’re here because cheese and pasta are a match made in heaven, and this Cheesy Tortellini Alfredo Bake is here to prove just that. It’s creamy, dreamy, and packed with flavor that’ll have everyone asking for seconds.

Ingredients

• 1 lb cheese tortellini
• 2 cups heavy cream
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 1 1/2 cups grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Cook the tortellini according to the package instructions until al dente, then drain and set aside.
3. In a large saucepan over medium heat, melt the butter and sauté the garlic until fragrant, about 1 minute.
4. Whisk in the heavy cream, then bring to a simmer. Let it cook for 2 minutes, stirring constantly.
5. Reduce the heat to low and gradually stir in the Parmesan cheese until the sauce is smooth.
6. Add the salt, pepper, and nutmeg to the sauce, then mix in the cooked tortellini until well coated.
7. Transfer the mixture to the prepared baking dish and sprinkle the mozzarella cheese evenly on top.
8. Bake for 20 minutes, or until the cheese is bubbly and golden brown.
9. Let it sit for 5 minutes before serving to allow the sauce to thicken slightly.

Here’s the deal: this bake is all about that gooey, cheesy center with a slightly crispy top. Serve it with a side of garlic bread to scoop up every last bit of that creamy Alfredo sauce.

Spicy Arrabbiata Tortellini

Hungry for something that packs a punch? This Spicy Arrabbiata Tortellini is your go-to for a quick, flavorful meal that doesn’t skimp on the heat. Perfect for those nights when you crave something comforting yet exciting.

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 package (20 oz) cheese tortellini
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add 2 cloves minced garlic and 1/2 tsp red pepper flakes. Cook for 1 minute until fragrant.
3. Pour in 1 can crushed tomatoes. Stir in 1 tsp salt and 1/2 tsp black pepper.
4. Simmer the sauce on low heat for 15 minutes, stirring occasionally.
5. While the sauce simmers, cook 1 package cheese tortellini according to package instructions. Drain.
6. Add the cooked tortellini to the skillet with the sauce. Toss gently to coat.
7. Garnish with 1/4 cup chopped fresh basil and 1/4 cup grated Parmesan cheese before serving.

Now, this dish brings a creamy texture from the tortellini, balanced by the fiery kick of the arrabbiata sauce. Serve it with a side of garlic bread to scoop up every last bit of sauce, or top with extra Parmesan for those who love a cheesy finish.

Vegetable Medley Tortellini Soup

Brimming with vibrant veggies and cheesy tortellini, this soup is your ticket to a cozy, satisfying meal. You’ll love how easy it is to throw together, especially on those nights when you’re craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced zucchini
• 1 cup diced tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 9 oz cheese tortellini
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup diced onion and cook until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute, until fragrant.
4. Pour in 4 cups vegetable broth, then add 1 cup diced carrots, 1 cup diced celery, 1 cup diced zucchini, and 1 cup diced tomatoes.
5. Season with 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Bring the soup to a boil, then reduce heat and simmer for 15 minutes, until vegetables are tender.
7. Add 9 oz cheese tortellini and cook according to package instructions, usually about 7 minutes.
8. Tip: Stir occasionally to prevent tortellini from sticking to the bottom of the pot.
9. Tip: If the soup seems too thick, add a splash of water or broth to reach your desired consistency.
10. Stir in 2 cups fresh spinach and cook until just wilted, about 1 minute.
11. Tip: For extra flavor, sprinkle with 1/4 cup grated Parmesan cheese before serving.

Great for chilly evenings, this soup boasts a delightful mix of textures from the tender tortellini to the crisp-tender veggies. Serve it with a side of crusty bread for dipping, and you’ve got a meal that’s sure to please.

Pesto Tortellini with Cherry Tomatoes

Unbelievably easy and bursting with flavor, this pesto tortellini with cherry tomatoes is your next go-to weeknight dinner. You’ll love how the fresh tomatoes pop with the creamy pesto, making every bite a little celebration.

Ingredients

• 1 package (20 oz) cheese tortellini
• 2 cups cherry tomatoes, halved
• 1/2 cup basil pesto
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the tortellini to the boiling water and cook according to package instructions, usually about 7-9 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the tortellini cooks, heat olive oil in a large skillet over medium heat.
4. Add the cherry tomatoes to the skillet and sauté for 3-4 minutes, until they start to soften. Tip: Don’t overcook; you want them to retain some shape.
5. Drain the tortellini, reserving 1/4 cup of the pasta water.
6. Return the tortellini to the pot and stir in the pesto, sautéed tomatoes, salt, and pepper. Tip: Add the reserved pasta water a little at a time if the mixture seems dry.
7. Serve immediately, topped with grated Parmesan cheese.

Out of this world, the dish boasts a perfect mix of creamy and fresh textures. Try serving it with a side of crusty bread to scoop up any leftover pesto.

Chicken and Mushroom Tortellini Skillet

Guess what? You’re about to make a dish that’s as comforting as it is easy to whip up. This chicken and mushroom tortellini skillet is your ticket to a delicious, no-fuss dinner.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, cubed
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 9 oz cheese tortellini
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add cubed chicken to the skillet, seasoning with salt and pepper. Cook for 5-7 minutes until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove chicken from skillet and set aside.
4. In the same skillet, add mushrooms and garlic. Cook for 3-4 minutes until mushrooms are soft.
5. Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
6. Add tortellini to the skillet, ensuring they’re submerged in the liquid. Cook for 7-8 minutes until tortellini are tender. Tip: Stir occasionally to prevent sticking.
7. Return chicken to the skillet, mixing well. Cook for an additional 2 minutes to heat through.
8. Sprinkle with Parmesan cheese and parsley before serving. Tip: Let the dish sit for a minute to thicken the sauce slightly.

Zesty flavors and creamy textures make this dish a standout. Try serving it with a side of crusty bread to soak up every bit of the delicious sauce.

Three-Cheese Tortellini with Marinara

Delicious doesn’t even begin to describe this three-cheese tortellini with marinara. It’s the kind of meal that feels like a hug in a bowl, perfect for those nights when you want something comforting yet effortlessly elegant.

Ingredients

• 1 package (20 oz) three-cheese tortellini
• 2 cups marinara sauce
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the tortellini to the boiling water and cook according to package instructions, usually about 7-9 minutes, until al dente.
3. While the tortellini cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Pour marinara sauce into the skillet, stirring to combine with the garlic and red pepper flakes. Simmer for 5 minutes, stirring occasionally.
5. Drain the tortellini, reserving 1/2 cup of pasta water. Tip: The starchy pasta water helps to thicken the sauce.
6. Add the drained tortellini to the skillet with the marinara sauce, tossing gently to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
7. Remove from heat and stir in half of the chopped basil and Parmesan cheese. Tip: Adding cheese off the heat prevents it from clumping.
8. Garnish with the remaining basil and Parmesan before serving. Tip: Fresh basil adds a bright, herby contrast to the rich sauce.

Now this dish is ready to wow with its creamy, cheesy centers and tangy marinara. Serve it with a side of crusty bread to soak up every last bit of sauce, and watch it disappear.

Bacon and Pea Tortellini Carbonara

So, you’re craving something creamy, comforting, and a little indulgent? This bacon and pea tortellini carbonara is your answer. It’s a twist on the classic that’s both easy to make and packed with flavor.

Ingredients

• 8 oz bacon, chopped
• 1 cup frozen peas
• 9 oz cheese tortellini
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the tortellini to the boiling water and cook according to package instructions, usually about 3-4 minutes, until al dente.
3. While the tortellini cooks, heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, about 5-7 minutes.
4. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
5. Add the frozen peas to the skillet and cook in the bacon fat for 2 minutes, just until heated through.
6. In a small bowl, whisk together the eggs, Parmesan cheese, black pepper, and salt.
7. Drain the tortellini, reserving 1/2 cup of the pasta water, then immediately add the tortellini to the skillet with the peas.
8. Remove the skillet from heat and quickly stir in the egg mixture, tossing constantly to coat the tortellini without scrambling the eggs.
9. If the sauce seems too thick, gradually add the reserved pasta water until desired consistency is reached.
10. Stir in the crispy bacon and serve immediately.

Rich and creamy with a perfect salty crunch from the bacon, this dish is a crowd-pleaser. Try serving it with a sprinkle of extra Parmesan and a side of garlic bread for dipping into that luscious sauce.

Herbed Tortellini Salad with Balsamic Dressing

Kick off your summer gatherings with this herbed tortellini salad, a dish that’s as refreshing as it is easy to whip up. You’ll love the blend of cheesy tortellini and crisp veggies, all tossed in a tangy balsamic dressing.

Ingredients

• 1 lb cheese tortellini
• 2 cups cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/3 cup olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the tortellini to the boiling water and cook according to package instructions, usually about 7-9 minutes, until al dente.
3. While the tortellini cooks, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl to make the dressing.
4. Drain the tortellini and rinse under cold water to stop the cooking process and cool it down.
5. In a large bowl, combine the cooled tortellini, cherry tomatoes, cucumber, red onion, basil, and parsley.
6. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
7. Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Fresh and vibrant, this salad offers a delightful contrast between the tender tortellini and the crisp vegetables. Serve it chilled on a warm day for a meal that’s both satisfying and light.

Broccoli and Cheddar Tortellini Casserole

Oh, you’re going to love this cozy, cheesy dish that’s perfect for those nights when you want something comforting but don’t want to spend hours in the kitchen. It’s a twist on classic casserole that combines tender tortellini with crunchy broccoli and a rich cheddar sauce.

Ingredients

• 1 package (20 oz) cheese tortellini
• 2 cups broccoli florets
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the tortellini according to the package instructions, then drain and set aside.
3. Steam the broccoli florets for 3-4 minutes until bright green and slightly tender.
4. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
5. Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens, about 3-4 minutes.
6. Remove the saucepan from heat and stir in 1 1/2 cups of cheddar cheese, salt, pepper, and garlic powder until the cheese is melted and the sauce is smooth.
7. Combine the cooked tortellini, steamed broccoli, and cheese sauce in the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
8. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.

Velvety cheese sauce clings to every bite of tortellini, with the broccoli adding a fresh crunch. Serve it straight from the oven with a side of garlic bread for dipping into that extra cheesy goodness.

Slow Cooker Tortellini with Italian Sausage

Dinner just got a whole lot easier with this slow cooker tortellini and Italian sausage dish. You’ll love how simple it is to throw together, and the flavors are absolutely comforting.

Ingredients

• 1 lb Italian sausage, casings removed
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes
• 9 oz refrigerated cheese tortellini
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions

1. Brown the Italian sausage in a skillet over medium heat, breaking it into small pieces, until no longer pink, about 5 minutes. Drain excess fat.
2. Transfer the cooked sausage to the slow cooker. Add chicken broth, diced tomatoes, tomato sauce, basil, oregano, garlic powder, onion powder, and red pepper flakes. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Add the tortellini and spinach to the slow cooker. Stir gently to submerge the tortellini in the liquid.
5. Cover and cook on HIGH for an additional 15 minutes, or until the tortellini is tender.
6. Stir in the heavy cream and Parmesan cheese until well combined and the cheese is melted.

Serve this creamy, hearty dish with a sprinkle of extra Parmesan on top for an extra touch of richness. The tortellini absorbs all the savory flavors, making every bite deliciously satisfying.

Caprese Tortellini with Fresh Mozzarella

Back in the kitchen and craving something fresh yet comforting? This Caprese Tortellini with Fresh Mozzarella is your answer. It’s a breeze to whip up and packs all the flavors of summer in one bowl.

Ingredients

• 1 package (20 oz) cheese tortellini
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, cubed
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the tortellini and cook according to package instructions, usually about 7-9 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the tortellini cooks, in a large bowl, combine cherry tomatoes, mozzarella, and basil.
4. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
5. Drain the tortellini well and add it to the bowl with the tomato mixture.
6. Pour the dressing over the tortellini and toss gently to combine. Tip: Let it sit for 5 minutes to allow flavors to meld.
7. Serve immediately. Tip: For an extra touch, drizzle with additional balsamic vinegar right before serving.

Vibrant and creamy, this dish is a delightful mix of textures and tastes. Try serving it with a side of crusty bread to soak up the delicious dressing.

Zucchini and Corn Tortellini Stir-Fry

Perfect for those nights when you’re craving something quick yet satisfying, this zucchini and corn tortellini stir-fry brings together fresh veggies and cheesy pasta in one pan. You’ll love how the flavors meld together, creating a dish that’s both comforting and light.

Ingredients

• 2 cups cheese tortellini
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 medium zucchini, sliced
• 1 cup corn kernels
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to package instructions, usually about 3-4 minutes, until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds, until fragrant.
3. Add sliced zucchini and corn kernels to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Tip: For extra flavor, let the zucchini and corn get a slight char by not stirring too often.
5. Add the cooked tortellini to the skillet with the vegetables. Season with salt and black pepper, tossing gently to combine.
6. Tip: If the mixture seems dry, a splash of pasta water can help bring everything together.
7. Sprinkle grated Parmesan cheese over the top and give it one final toss. Cook for another minute, just until the cheese starts to melt.
8. Tip: Serve immediately for the best texture, as the cheese will continue to melt and bind the ingredients.

Great for a weeknight dinner, this stir-fry offers a delightful contrast between the creamy tortellini and the crisp-tender vegetables. Try topping it with a squeeze of lemon juice or a handful of fresh basil leaves for an extra zing.

Spinach and Artichoke Tortellini Dip

Back in the day, finding a dish that was both indulgent and somewhat green felt like a win. This spinach and artichoke tortellini dip? It’s that win, but better. Creamy, cheesy, and packed with flavor, it’s the ultimate crowd-pleaser.

Ingredients

• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, drained and chopped
• 1 package (9 oz) cheese tortellini
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F.
2. Cook the tortellini according to the package instructions, then drain and set aside.
3. In a large bowl, mix the spinach, artichoke hearts, mozzarella, Parmesan, sour cream, mayonnaise, garlic powder, onion powder, and black pepper until well combined.
4. Gently fold in the cooked tortellini, ensuring it’s evenly coated with the mixture.
5. Transfer the mixture to a baking dish, spreading it out evenly.
6. Bake for 20-25 minutes, or until the top is golden and bubbly.
7. Let it cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Perfectly creamy with a slight crunch from the artichokes, this dip is a texture dream. Serve it with crusty bread or tortilla chips for an extra layer of deliciousness.

Thai Peanut Sauce Tortellini

You’re in for a treat with this Thai Peanut Sauce Tortellini—it’s a creamy, nutty twist on your favorite stuffed pasta that comes together in no time.

Ingredients

• 1 package (9 oz) cheese tortellini
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1/4 cup water
• 2 tbsp chopped peanuts
• 1 tbsp chopped cilantro

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the tortellini to the boiling water and cook according to package instructions, usually about 7-9 minutes, until al dente.
3. While the tortellini cooks, whisk together peanut butter, soy sauce, honey, sesame oil, garlic powder, red pepper flakes, and water in a medium bowl until smooth. Tip: If the sauce is too thick, add water 1 tbsp at a time until desired consistency is reached.
4. Drain the tortellini, reserving 1/4 cup of the pasta water.
5. Return the tortellini to the pot and stir in the peanut sauce and reserved pasta water over low heat until the tortellini is evenly coated and the sauce is heated through, about 2 minutes. Tip: The reserved pasta water helps the sauce cling to the tortellini better.
6. Garnish with chopped peanuts and cilantro before serving. Tip: For an extra crunch, toast the peanuts in a dry skillet over medium heat for 2-3 minutes before chopping.

Finished with a sprinkle of peanuts and cilantro, this dish offers a delightful contrast of textures—creamy sauce, chewy tortellini, and crunchy toppings. The peanut sauce brings a rich, slightly spicy flavor that pairs perfectly with the mild cheese filling. Try serving it with a side of steamed veggies for a complete meal.

Conclusion

With 19 mouthwatering tortellini recipes for any occasion, there’s something here for everyone to love! Whether you’re craving comfort food, a quick weeknight meal, or a showstopping dish, these recipes have you covered. Give them a try, then let us know your favorite in the comments—and don’t forget to share this roundup on Pinterest so fellow foodies can enjoy it too. Happy cooking!