Discover the delicious world of vegetarian tortellini recipes, perfect for any occasion! Whether you’re a busy professional looking for a quick and easy meal, a foodie seeking new flavors to impress your friends, or a parent trying to get your kids to eat more veggies, we’ve got you covered. In this article, we’ll be sharing 20 mouth-watering vegetarian tortellini recipes that are sure to satisfy your cravings.
From classic combinations like spinach and ricotta stuffed in creamy tomato sauce to bold and innovative flavors like vegan Alfredo with cashew cream sauce, our list has something for everyone. And the best part? Each recipe is carefully crafted to highlight the versatility of tortellini, whether you’re looking for a comforting bowl of soup or a light and refreshing salad.
So go ahead, take a culinary journey through Italy (or beyond!) and get ready to impress your taste buds with our top 20 vegetarian tortellini recipes!
Spinach and Ricotta Stuffed Tortellini in Creamy Tomato Sauce
This recipe combines the flavors of Italy with a creamy twist, resulting in a dish that is both comforting and sophisticated. With fresh spinach, creamy ricotta, and tender tortellini, this hearty pasta dish is sure to become a family favorite.
Ingredients:
– 12-16 cheese-filled tortellini
– 2 cups heavy cream
– 1 can (28 oz) crushed tomatoes
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Cook tortellini according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent.
3. Add garlic and cook for an additional minute.
4. Pour in crushed tomatoes and bring sauce to a simmer. Reduce heat to low and let cook for 5 minutes.
5. Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
6. Add cooked tortellini to the sauce and toss to coat.
7. Top with fresh spinach leaves and serve hot, garnished with basil.
Cooking Time: 20-25 minutes
Roasted Red Pepper and Goat Cheese Tortellini Skillet
This hearty skillet dish combines the flavors of roasted red peppers, creamy goat cheese, and tender tortellini for a satisfying and flavorful meal. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound cheese-filled tortellini
– 2 large red bell peppers, seeded and chopped
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 8 ounces goat cheese, crumbled
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F.
2. Toss the bell peppers with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender and slightly caramelized.
3. In a large skillet, cook the chopped onion and minced garlic over medium heat until softened.
4. Add the roasted red peppers to the skillet and stir to combine.
5. Add the tortellini to the skillet and toss with the pepper mixture.
6. Stir in the crumbled goat cheese until melted and well combined.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Pesto Tortellini with Sun-Dried Tomatoes and Pine Nuts
This recipe combines the classic Italian flavors of pesto, tortellini, and sun-dried tomatoes with the added crunch of pine nuts. The result is a deliciously rich and satisfying dish perfect for a special occasion or a cozy night in.
Ingredients:
– 12 oz tortellini
– 1/2 cup freshly made pesto
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup pine nuts
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add chopped sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
3. Add cooked tortellini to the skillet with the sun-dried tomatoes. Toss to combine, adding some reserved pasta water if needed to achieve desired consistency.
4. Stir in freshly made pesto until well combined. Sprinkle pine nuts over the top and toss gently to distribute evenly.
5. Season with salt and pepper to taste. Serve immediately.
Cooking Time: 15-20 minutes
Vegetarian Tortellini Soup with Kale and White Beans
This comforting soup is a perfect blend of creamy pasta, nutritious kale, and protein-rich white beans, all simmered together in a flavorful vegetable broth. Serve warm and enjoy as a satisfying meal or snack.
Ingredients:
– 1 (14 oz) can diced tomatoes
– 4 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup kale leaves, stems removed and discarded, leaves coarsely chopped
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1 teaspoon dried basil
– Salt and pepper, to taste
– 8-10 vegetarian tortellini
Instructions:
1. In a large pot, heat oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
2. Add broth, diced tomatoes, kale, beans, and basil. Bring to a boil; reduce heat and simmer for 20-25 minutes or until kale is tender.
3. Stir in tortellini; cook for an additional 2-3 minutes or until heated through.
4. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Garlic Butter Tortellini with Parmesan and Fresh Herbs
Elevate your pasta game with this simple yet flavorful recipe that combines the richness of garlic butter, the creaminess of Parmesan cheese, and the brightness of fresh herbs.
Ingredients:
– 1 pound cheese-filled tortellini
– 4 tablespoons (2 sticks) unsalted butter, softened
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Cook tortellini according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in Parmesan cheese until smooth.
4. Add cooked tortellini to the skillet, tossing to combine with garlic butter mixture.
5. Stir in chopped parsley and basil. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Vegan Tortellini Alfredo with Cashew Cream Sauce
Transform classic Italian comfort food into a creamy, plant-based delight with this vegan take on tortellini alfredo. This rich and satisfying dish is perfect for a cozy night in.
Ingredients:
– 1 package of vegan tortellini
– 1/2 cup of cashews
– 1/4 cup of nutritional yeast
– 2 tablespoons of lemon juice
– 1 tablespoon of olive oil
– Salt and pepper to taste
– Fresh parsley or basil for garnish (optional)
Instructions:
1. Soak the cashews in water for at least 4 hours.
2. Drain and rinse the cashews, then add them to a blender with nutritional yeast, lemon juice, and salt. Blend until smooth and creamy.
3. Cook the tortellini according to package instructions.
4. In a large skillet, heat the olive oil over medium heat. Add the cashew cream sauce and stir until heated through.
5. Combine cooked tortellini with the cashew cream sauce and toss to coat.
6. Serve hot, garnished with fresh parsley or basil if desired.
Cooking Time: 20-25 minutes
Cheesy Tortellini Bake with Marinara and Mozzarella
This comforting casserole combines the flavors of Italy with a creamy, cheesy twist. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 (16 oz) package cheese-filled tortellini
– 1 jar marinara sauce (28 oz)
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook tortellini according to package instructions. Drain and set aside.
3. In a large skillet, heat marinara sauce over medium heat. Add olive oil and cook for 2-3 minutes.
4. In a separate bowl, combine mozzarella and Parmesan cheese.
5. In a 9×13-inch baking dish, create a layer of cooked tortellini, followed by a layer of marinara sauce, then a sprinkle of the cheese mixture. Repeat this process until all ingredients are used, finishing with a layer of cheese on top.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Lemon Garlic Tortellini with Asparagus and Peas
Brighten up a weeknight dinner with this refreshing and flavorful pasta dish, featuring tender tortellini tossed with succulent asparagus, sweet peas, and a zesty lemon-garlic sauce.
Ingredients:
– 8 oz. cheese-filled tortellini
– 2 cups fresh asparagus, trimmed
– 1 cup frozen peas
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute, until fragrant.
3. Add asparagus to the skillet and cook for 4-5 minutes, or until tender. Add peas and cook for an additional 2 minutes, until thawed and heated through.
4. Stir in lemon juice and reserved pasta water. Season with salt and pepper to taste.
5. Combine cooked tortellini and sauce mixture. Toss until well coated.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spicy Arrabbiata Tortellini with Cherry Tomatoes
This recipe combines the flavors of Italy’s Amalfi Coast with a spicy kick, featuring tender tortellini smothered in a rich arrabbiata sauce and sweet cherry tomatoes.
Ingredients:
– 12 oz (340g) cheese-filled tortellini
– 1/4 cup (60ml) olive oil
– 2 garlic cloves, minced
– 1 can (28 oz/794g) crushed tomatoes
– 1 tsp (5g) dried red pepper flakes
– Salt and pepper, to taste
– 1 pint (280g) cherry tomatoes, halved
– Fresh basil leaves, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Reserve 1 cup of pasta cooking liquid and then drain.
2. In a large skillet, heat the olive oil over medium-high. Add garlic and cook for 1 minute or until fragrant.
3. Add crushed tomatoes, red pepper flakes, salt, and pepper. Stir to combine.
4. Reduce heat to low and simmer sauce for 10-12 minutes, stirring occasionally.
5. Add halved cherry tomatoes and reserved pasta cooking liquid to the sauce. Simmer for an additional 2-3 minutes or until the flavors have melded together.
6. Combine cooked tortellini with the spicy arrabbiata sauce. Serve hot, garnished with chopped basil leaves if desired.
Cooking Time: 20-25 minutes
Vegetarian Tortellini Salad with Balsamic Vinaigrette
This refreshing salad combines the flavors of Italy with a light and tangy twist. Perfect for a quick lunch or dinner, this vegetarian tortellini salad is easy to prepare and packed with nutritious ingredients.
Ingredients:
– 8 oz. vegetarian tortellini
– 1 cup cherry tomatoes, halved
– 1/2 cup sliced red onion
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup balsamic vinaigrette
– Salt and pepper to taste
Instructions:
1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large bowl, combine the cherry tomatoes, red onion, and parsley.
3. Add the cooked tortellini to the bowl and toss gently to combine.
4. If using feta cheese, crumble it over the salad and toss again.
5. Drizzle the balsamic vinaigrette over the salad and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Mushroom and Spinach Tortellini in White Wine Sauce
Experience the comforting fusion of earthy mushrooms, fresh spinach, and rich white wine sauce wrapped around tender tortellini. This recipe is perfect for a cozy night in or a special occasion.
Ingredients:
– 12 oz (340g) cheese-filled tortellini
– 2 cups (200g) mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup (20g) fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup (60ml) white wine
– 1 cup (250ml) heavy cream
– 1 tsp dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, sauté mushrooms and garlic in a little oil until tender. Add spinach; cook until wilted.
3. Pour in white wine, scraping up browned bits from the pan. Simmer until reduced by half.
4. Stir in heavy cream, thyme, salt, and pepper. Bring to a simmer.
5. Combine cooked tortellini, mushroom sauce, and reserved pasta water (if needed). Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Caprese Tortellini with Fresh Basil and Mozzarella
This recipe brings together the classic Italian flavors of fresh basil, mozzarella, and tomatoes to create a refreshing summer twist on traditional tortellini. With just a few ingredients and simple preparation, you’ll be enjoying this delightful dish in no time.
Ingredients:
– 12 oz cheese-filled tortellini
– 2 cups cherry tomatoes, halved
– 8 oz fresh mozzarella, sliced
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Reserve.
2. In a separate pan, heat olive oil over medium-low heat. Add cherry tomatoes and cook for 3-4 minutes or until they release their juices.
3. Arrange cooked tortellini on a serving plate. Top with sliced mozzarella, halved tomatoes, and chopped basil leaves.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Roasted Butternut Squash Tortellini with Sage Butter
A seasonal twist on traditional pasta dishes, this recipe combines the sweetness of roasted butternut squash with the savory flavor of sage butter. Perfect for a cozy fall evening.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 12 oz cheese-filled tortellini
– 4 tbsp unsalted butter
– 2 tbsp chopped fresh sage leaves
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash: Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45-50 minutes, or until tender.
3. Cook tortellini according to package instructions. Drain and set aside.
4. Make sage butter: In a small bowl, mix softened butter with chopped sage leaves. Season with salt and pepper.
5. Assemble the dish: Slice the roasted squash into thick strips. Place cooked tortellini on a serving plate, top with squash strips, and drizzle with sage butter.
6. Serve with grated Parmesan cheese, if desired.
Cooking Time: 50-60 minutes
Vegetarian Tortellini Carbonara with Coconut Bacon
A creamy, rich, and satisfying vegetarian twist on the classic Italian dish, featuring coconut bacon for a meatless take on this comforting pasta recipe.
Ingredients:
– 1 package of cheese-filled tortellini
– 2 tablespoons of coconut oil
– 4 cloves of garlic, minced
– 1 cup of mixed mushrooms (such as cremini and shiitake), sliced
– 1/2 cup of coconut bacon, crumbled
– 1/2 cup of vegetable broth
– 1 tablespoon of tomato paste
– 1/2 teaspoon of dried basil
– Salt and pepper to taste
– 1/4 cup of nutritional yeast (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat the coconut oil over medium-high heat. Add the garlic and mushrooms; cook until tender, about 3-4 minutes.
3. Add the coconut bacon, vegetable broth, tomato paste, basil, salt, and pepper. Stir to combine.
4. Reduce heat to low and simmer for 5 minutes.
5. Stir in the cooked tortellini and nutritional yeast (if using). Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 20-25 minutes.
Zucchini and Corn Tortellini in Light Cream Sauce
This refreshing recipe combines the flavors of zucchini, corn, and light cream to create a delightful summer dish. Perfect for a warm evening meal or as a side dish for your next gathering.
Ingredients:
– 12-16 cheese tortellini
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup corn kernels (fresh or frozen)
– 2 tablespoons unsalted butter
– 1/2 cup light cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook tortellini according to package instructions; set aside.
2. In a large skillet, melt butter over medium heat. Add zucchini slices and cook until tender, about 3-4 minutes per side.
3. Add corn kernels to the skillet and cook for an additional 2 minutes.
4. Pour in light cream and stir to combine with zucchini and corn. Bring mixture to a simmer.
5. Add cooked tortellini to the skillet and toss to coat with the creamy sauce.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Thai Peanut Sauce Tortellini with Crispy Tofu
A flavorful fusion of Asian-inspired flavors and Italian-style pasta, this dish is sure to delight. Crispy tofu adds a satisfying crunch to the creamy peanut sauce-coated tortellini.
Ingredients:
– 1 package of cheese-filled tortellini
– 1/2 cup natural peanut butter
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 tablespoons lime juice
– 1 tablespoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 1 block firm tofu, drained and cut into small cubes
– Vegetable oil for frying
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook tortellini according to package instructions. Drain and set aside.
2. In a blender or food processor, combine peanut butter, soy sauce, honey, lime juice, ginger, and red pepper flakes (if using). Blend until smooth.
3. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium-high heat. Fry tofu cubes until crispy and golden brown. Drain on paper towels.
4. Toss cooked tortellini with peanut sauce until well coated.
5. Serve warm, topped with crispy tofu and garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Vegetarian Tortellini Stir-Fry with Mixed Vegetables
This vibrant stir-fry combines the flavors of Italy and Asia, featuring vegetarian tortellini, a medley of colorful vegetables, and savory sauce. Perfect for a quick weeknight dinner or a nutritious lunch.
Ingredients:
– 8 oz vegetarian tortellini
– 2 tablespoons olive oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 carrot, peeled and grated
– 1 cup broccoli florets
– 1 cup snap peas, sliced
– 2 teaspoons soy sauce
– 1 teaspoon oyster mushroom extract (optional)
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Cook tortellini according to package instructions; set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, bell pepper, and carrot; stir-fry 3-4 minutes.
3. Add broccoli and snap peas; continue stirring for another 2-3 minutes, until vegetables are tender-crisp.
4. Stir in soy sauce, oyster mushroom extract (if using), salt, and pepper. Toss with cooked tortellini.
5. Serve hot, garnished with chopped green onions.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Artichoke Tortellini Bake
Sun-Dried Tomato and Artichoke Tortellini Bake: A rich and creamy pasta dish that combines the flavors of sun-dried tomatoes, artichokes, and Parmesan cheese with a crispy breadcrumb topping.
Ingredients:
– 12 oz tortellini
– 1 can (14.5 oz) artichoke hearts, drained and chopped
– 1/2 cup sun-dried tomatoes, packed in oil and chopped
– 1 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook tortellini according to package instructions; drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add artichoke hearts and sun-dried tomatoes; cook for 2-3 minutes or until heated through.
4. In a separate bowl, combine Parmesan cheese and breadcrumbs.
5. In a 9×13 inch baking dish, arrange cooked tortellini in a single layer. Top with the artichoke and sun-dried tomato mixture, followed by the Parmesan-breadcrumb mixture.
6. Bake for 20-25 minutes or until golden brown and bubbly.
Cooking Time: 20-25 minutes
Herbed Tortellini with Roasted Cherry Tomatoes
This recipe combines the richness of cheese-filled tortellini with the sweetness of roasted cherry tomatoes and a hint of fresh herbs. Perfect for a quick and satisfying dinner or lunch.
Ingredients:
– 12 oz (340g) cheese-filled tortellini
– 1 pint (280g) cherry tomatoes, halved
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh basil, chopped
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss cherry tomatoes with olive oil, garlic, basil, and thyme on a baking sheet. Roast for 15-20 minutes or until tender.
3. Cook tortellini according to package instructions.
4. Combine cooked tortellini and roasted cherry tomatoes in a serving bowl.
5. Season with salt and pepper to taste. Top with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Vegetarian Tortellini Tacos with Avocado Lime Crema
A creative twist on traditional tacos, these vegetarian tortellini tacos combine the flavors of Italy and Mexico. Soft tortillas wrapped around cheese-filled tortellini are topped with a zesty avocado lime crema.
Ingredients:
– 12-16 cheese-filled tortellini
– 8-10 corn tortillas
– 1 ripe avocado, diced
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon plain Greek yogurt
– 1/4 teaspoon salt
– Optional toppings: diced tomatoes, shredded lettuce, sliced black olives
Instructions:
1. Cook tortellini according to package instructions and set aside.
2. In a medium bowl, combine avocado, lime juice, Greek yogurt, and salt. Mix until smooth.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by placing cooked tortellini onto warmed tortillas.
5. Top with avocado lime crema, followed by desired toppings (if using).
6. Serve immediately and enjoy!
Cooking Time: 15 minutes
Summary
Indulge in the delicious world of vegetarian tortellini recipes! From classic combinations like spinach and ricotta to innovative twists like vegan Alfredo, there’s something for every occasion. Discover recipes that combine creamy sauces with roasted vegetables, cheesy bakes, and fresh herbs. Whether you’re looking for a comforting soup or a light and zesty salad, these 20 mouth-watering vegetarian tortellini recipes will satisfy your cravings.
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