10 Easy Tortellini Recipes

If you've spent countless hours staring at that package of tortellini in your fridge, wondering how to transform it beyond the basic boil-and-serve, you're in for a treat. You'll discover ten foolproof ways to elevate this stuffed pasta into memorable meals that'll have everyone asking for seconds. From crispy pan-fried versions to cozy soups and creamy sauces, these recipes prove that tortellini's potential extends far beyond the usual pasta bowl. Let's explore how versatile this humble pasta can truly be.

Creamy Sun-Dried Tomato Tortellini

Creamy sun-dried tomato tortellini combines the rich flavors of tender cheese-filled pasta with a luxurious sauce that's both savory and slightly sweet. The sun-dried tomatoes add an intense burst of flavor while creating a beautiful color contrast in this Mediterranean-inspired dish.

This restaurant-quality meal comes together in under 30 minutes, making it perfect for both weeknight dinners and special occasions. The creamy sauce, enhanced with garlic and Italian herbs, coats each tortellini perfectly, while the sun-dried tomatoes provide a delightful chewy texture and concentrated tomato flavor.

Ingredients:

• 20 oz cheese tortellini (fresh or frozen)
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes in oil, chopped
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Cook tortellini according to package instructions in a large pot of salted water. While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add chopped sun-dried tomatoes and cook for another minute.

Pour in the heavy cream and bring to a gentle simmer. Add Italian seasoning, red pepper flakes, salt, and pepper. Let the sauce simmer for 3-4 minutes until it begins to thicken slightly. Stir in the Parmesan cheese until melted and smooth. Drain the cooked tortellini and add it to the sauce, tossing gently to coat evenly. Cook for an additional 1-2 minutes until everything is heated through.

For best results, avoid rinsing the tortellini after cooking, as the starch helps the sauce adhere better to the pasta. If the sauce becomes too thick, add a splash of pasta cooking water to achieve desired consistency. The dish can be stored in an airtight container in the refrigerator for up to 3 days, though the sauce may need to be thinned when reheating.

One-Pan Spinach and Garlic Tortellini

One-Pan Spinach and Garlic Tortellini serves as a perfect weeknight dinner option, combining the richness of cheese-filled pasta with the nutritional benefits of fresh spinach and aromatic garlic. This Italian-inspired dish comes together in under 30 minutes, making it an excellent choice for busy families or anyone seeking a satisfying meal without extensive preparation.

The beauty of this recipe lies in its simplicity, using just one pan to create a creamy, flavorful sauce that coats each tortellini perfectly while incorporating wilted spinach and golden garlic. The dish strikes an ideal balance between comfort food and wholesome ingredients, proving that delicious meals don't require complicated techniques or numerous pots and pans.

Ingredients:

• 20 oz cheese tortellini (fresh or frozen)
• 4 cups fresh spinach
• 6 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons butter

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant and lightly golden, about 2 minutes. Pour in the broth and cream, bringing the mixture to a gentle simmer. Add the tortellini and cook according to package instructions, usually 7-9 minutes, stirring occasionally to prevent sticking.

Once the tortellini is almost tender, add the spinach, Parmesan cheese, salt, pepper, and red pepper flakes if using. Stir gently until the spinach wilts and the sauce thickens slightly. Finish by stirring in the butter until melted and well incorporated, creating a silky smooth sauce that clings to the pasta.

For best results, use fresh tortellini when possible, as it cooks more quickly and has a superior texture. The sauce will continue to thicken as it cools, so if it becomes too thick, thin it out with a splash of hot pasta water or broth. Store leftovers in an airtight container in the refrigerator for up to 3 days, though the sauce may need to be reconstituted with a bit of cream or broth when reheating.

Tortellini Soup With Italian Sausage

This hearty tortellini soup combines the rich flavors of Italian sausage with tender cheese-filled pasta and a savory tomato-based broth. The combination creates a perfect balance of meat, pasta, and vegetables that's both satisfying and comforting, especially during colder months.

The beauty of this recipe lies in its versatility and simplicity. While Italian sausage adds a robust flavor profile, the dish can be customized with different types of sausage or made vegetarian by omitting the meat altogether. The cheese-filled tortellini adds a creamy element that complements the slightly spicy sausage and acidic tomatoes.

• 1 pound Italian sausage (mild or hot)
• 1 package (20 oz) cheese tortellini
• 2 cups fresh spinach
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 can (28 oz) crushed tomatoes
• 6 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Brown the Italian sausage in a large pot over medium heat, breaking it into smaller pieces. Once cooked, remove the sausage and set aside, leaving about 1 tablespoon of fat in the pot. Add olive oil and sauté onions, carrots, and celery until softened, about 5 minutes. Add garlic and cook for another minute until fragrant. Return the sausage to the pot and add crushed tomatoes, chicken broth, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 10-15 minutes.

Add the tortellini to the simmering soup and cook according to package instructions, usually 7-9 minutes. In the last 2 minutes of cooking, add the fresh spinach and stir until wilted. Season with salt and pepper to taste.

For best results, avoid overcooking the tortellini as it can become mushy. If planning to have leftovers, consider cooking and storing the tortellini separately from the soup base, combining them only when ready to serve. This prevents the pasta from absorbing too much liquid and becoming soggy when stored.

Pesto Tortellini Pasta Salad

Pesto tortellini pasta salad combines the hearty comfort of cheese-filled pasta with the bright, fresh flavors of a classic Italian pesto. This versatile dish works perfectly as a main course for warm summer evenings or as a substantial side dish for potlucks and family gatherings.

The beauty of this recipe lies in its adaptability – while traditional basil pesto is most commonly used, you can experiment with different pesto varieties such as sun-dried tomato or arugula pesto to create unique flavor profiles. The addition of fresh vegetables and mozzarella pearls transforms simple tortellini into a complete and satisfying meal.

Ingredients:

• 20 oz cheese tortellini
• 1 cup basil pesto
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella pearls
• 1 cup black olives, sliced
• 1 cup fresh spinach, roughly chopped
• ½ red onion, finely diced
• ¼ cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Cook the tortellini according to package instructions in salted water until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Transfer the cooled tortellini to a large mixing bowl. Add the pesto and olive oil, tossing gently to coat the pasta evenly. Mix in the halved cherry tomatoes, mozzarella pearls, black olives, chopped spinach, and diced red onion. Drizzle with balsamic vinegar and season with salt and pepper to taste.

For optimal results, refrigerate the pasta salad for at least 2 hours before serving to allow the flavors to meld together. The dish can be prepared up to 24 hours in advance, making it perfect for meal prep or entertaining. Before serving, give the salad a gentle toss and garnish with fresh basil leaves.

This pasta salad will stay fresh in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after refrigeration, revive it with a drizzle of olive oil and an extra spoonful of pesto. Avoid freezing this dish as the texture of the fresh vegetables and cheese will deteriorate. For the best flavor, bring the salad close to room temperature before serving.

Crispy Pan-Fried Cheese Tortellini

Crispy Pan-Fried Cheese Tortellini transforms ordinary pasta into a delightful, crunchy appetizer or main course. The exterior becomes golden and crispy while the cheese filling maintains its creamy texture, creating an irresistible contrast that elevates this classic pasta to new heights.

Pan-frying tortellini is a unique cooking method that requires minimal ingredients but delivers maximum flavor. The process creates a satisfying crunch that makes these bite-sized morsels perfect for dipping in marinara sauce or serving as a crowd-pleasing party snack.

Ingredients:

• 1 pound cheese tortellini (fresh or frozen)
• 3 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Marinara sauce for serving

Cook the tortellini according to package instructions until just al dente, then drain thoroughly and pat dry with paper towels. Heat olive oil in a large skillet over medium-high heat. Add the tortellini in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes on each side until golden brown and crispy, gently flipping with tongs or a spatula.

While the tortellini is still hot, transfer to a large bowl and toss with Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Serve immediately with warm marinara sauce for dipping.

For best results, ensure the cooked tortellini is as dry as possible before frying, as excess moisture will prevent proper crisping. Use fresh tortellini for the best texture, though frozen works well too. The oil should be hot but not smoking when adding the pasta, and resist the urge to move the tortellini too frequently while cooking to achieve maximum crispiness.

Tortellini in Brown Butter Sage Sauce

Brown butter sage sauce paired with tortellini creates a luxurious Italian dish that combines simplicity with sophisticated flavors. The nutty aroma of browned butter combined with earthy sage creates a rich coating that clings perfectly to each pasta pocket.

This classic northern Italian preparation transforms store-bought tortellini into a restaurant-quality meal in minutes. While the dish appears elegant, it requires minimal ingredients and basic cooking techniques, making it accessible for both weeknight dinners and special occasions.

Ingredients:

• 1 pound cheese tortellini (fresh or frozen)
• 8 tablespoons unsalted butter
• 20 fresh sage leaves
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons pasta cooking water

Bring a large pot of salted water to a boil and cook tortellini according to package instructions until al dente. Meanwhile, in a large skillet over medium heat, melt the butter and cook until it turns golden brown and smells nutty, about 3-4 minutes. Add sage leaves and cook until crisp, about 30 seconds. Remove the skillet from heat immediately to prevent burning. When tortellini is ready, transfer it directly to the skillet using a slotted spoon, add pasta water, and toss to coat evenly. Season with salt and pepper, then sprinkle with Parmigiano-Reggiano.

When browning butter, use a light-colored pan if possible to better monitor the color change. Stop cooking as soon as the butter turns amber and smells nutty, as it can quickly go from perfectly browned to burnt. Reserve extra pasta water in case the sauce needs thinning, and serve immediately while the sauce is warm and emulsified.

Tomato Basil Tortellini Skillet

Tomato basil tortellini skillet is a comforting one-pan meal that combines cheese-filled pasta with a rich, aromatic sauce. The dish brings together the classic Italian flavors of fresh basil, sweet tomatoes, and creamy cheese in a harmonious blend that's both satisfying and easy to prepare.

This 30-minute meal is perfect for busy weeknights when you want something hearty but don't want to spend hours in the kitchen. The convenience of cooking everything in a single skillet means less cleanup, while the combination of store-bought tortellini and fresh ingredients creates a restaurant-quality dish at home.

Ingredients:

• 20 oz cheese tortellini (fresh or frozen)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1 cup fresh basil leaves, torn
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/2 cup reserved pasta water

Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in the crushed tomatoes, Italian seasoning, and red pepper flakes. Simmer for 5 minutes, then stir in the heavy cream and bring to a gentle bubble. Meanwhile, cook the tortellini in a separate pot of salted water until just shy of al dente, reserving 1/2 cup of pasta water before draining.

Add the cooked tortellini to the skillet with the sauce, stirring gently to combine. If the sauce seems too thick, add reserved pasta water a little at a time until desired consistency is reached. Fold in the fresh basil and Parmesan cheese, letting the cheese melt into the sauce. Season with salt and black pepper to taste.

For best results, use fresh tortellini when possible, as it cooks faster and has a better texture than dried varieties. The sauce can be made spicier or milder by adjusting the amount of red pepper flakes, and the consistency can be customized by adding more or less pasta water. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently with a splash of cream or water to restore the sauce's smoothness.

Alfredo Tortellini With Broccoli

Alfredo tortellini with broccoli combines the rich, creamy flavors of classic Alfredo sauce with tender cheese-filled pasta and nutritious broccoli florets. This comforting dish strikes the perfect balance between indulgence and wholesome ingredients, making it an excellent choice for family dinners or special occasions.

The key to this recipe's success lies in achieving the right consistency of the Alfredo sauce and properly cooking the broccoli to maintain its vibrant color and slight crunch. Fresh tortellini works best, but frozen varieties can also deliver excellent results when prepared correctly.

Ingredients:

• 20 oz cheese tortellini
• 4 cups fresh broccoli florets
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 4 tablespoons butter
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 2 tablespoons olive oil
• 1/2 cup pasta water (reserved)

Bring a large pot of salted water to boil and cook tortellini according to package instructions. In the last 3 minutes of cooking, add the broccoli florets. Meanwhile, in a large skillet over medium heat, melt butter and sauté minced garlic until fragrant. Add heavy cream, bringing it to a gentle simmer while stirring frequently. Gradually whisk in the Parmesan cheese, salt, pepper, and nutmeg until smooth.

Drain the tortellini and broccoli, reserving 1/2 cup of pasta water. Add them to the skillet with the Alfredo sauce, gently tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until reaching the desired consistency. Let the mixture simmer for 2-3 minutes to allow the flavors to meld together.

For best results, serve this dish immediately while the sauce is hot and creamy. The sauce will continue to thicken as it cools, so if reheating leftovers, add a splash of milk or cream and heat gently over low heat to restore the original consistency. Avoid boiling the sauce when reheating, as this can cause the cheese to separate and become grainy.

Tortellini Minestrone

Tortellini Minestrone is a hearty Italian soup that combines the classic minestrone base with cheese-filled tortellini pasta. This robust dish brings together the nutritious elements of a traditional vegetable soup with the satisfying addition of pasta, creating a complete meal in a bowl.

This version of minestrone transforms the everyday soup into something special, incorporating fresh vegetables, beans, and aromatic herbs. The tortellini adds a rich, creamy element as the cheese filling melts slightly into the broth, creating a more complex and satisfying flavor profile.

• 9 oz cheese tortellini (fresh or frozen)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 6 cups vegetable or chicken broth
• 2 cups fresh spinach
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5 minutes until softened. Add garlic and cook for another minute. Pour in the broth, tomatoes, beans, zucchini, basil, and oregano. Bring to a boil, then reduce heat and simmer for 10 minutes. Add tortellini and cook according to package instructions, usually 7-9 minutes. Stir in spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

For best results, avoid overcooking the tortellini as they can become mushy. If planning to have leftovers, consider cooking and storing the tortellini separately from the soup base, combining them only when serving. The soup can be stored in an airtight container in the refrigerator for up to 4 days, though the tortellini is best enjoyed within the first two days.

Baked Tortellini With Four Cheeses

Baked tortellini with four cheeses transforms ordinary store-bought pasta into a luxurious, bubbling casserole that's perfect for family dinners or entertaining guests. The combination of different cheeses creates layers of flavor and a supremely creamy texture that elevates this dish beyond a simple pasta bake.

This recipe strikes the perfect balance between convenience and indulgence, using ready-made tortellini as its base while incorporating a rich, homemade cheese sauce. The result is a golden-brown, crispy-topped dish with a molten center that satisfies even the most devoted cheese lovers.

Ingredients:

• 20 oz cheese tortellini (fresh or frozen)
• 8 oz mozzarella cheese, shredded
• 4 oz fontina cheese, shredded
• 4 oz parmesan cheese, grated
• 4 oz mascarpone cheese
• 2 cups heavy cream
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter
• 2 tbsp all-purpose flour

Preheat the oven to 375°F (190°C). Begin by making a roux with butter and flour in a large saucepan over medium heat. Add minced garlic and cook for 30 seconds, then gradually whisk in the heavy cream. Once the mixture begins to simmer, add the mascarpone, fontina, and half of the parmesan cheese, stirring until smooth. Season with Italian seasoning, salt, and pepper.

Cook the tortellini in salted water for two minutes less than package instructions. Drain and combine with the cheese sauce in a large mixing bowl. Transfer to a greased 9×13 inch baking dish, top with remaining mozzarella and parmesan cheese, and bake for 25-30 minutes until golden brown and bubbly.

For best results, let the baked tortellini rest for 10 minutes before serving. This allows the sauce to thicken and makes serving easier. The dish can be assembled up to 24 hours in advance and refrigerated until ready to bake. If baking from cold, add an extra 10-15 minutes to the cooking time and cover with foil for the first half of baking to prevent over-browning.