Fancy a cozy dinner that feels special yet comes together effortlessly? You’ve found your perfect match with these vegetarian tortellini recipes! From quick weeknight fixes to impressive seasonal feasts, we’ve gathered 20 delicious ideas that turn simple stuffed pasta into comforting, crave-worthy meals. Whether you’re cooking for one or hosting a crowd, get ready to discover your new favorite dish—let’s dive in!
Spinach and Ricotta Stuffed Tortellini in Creamy Tomato Sauce
Bust out your favorite pot—this cozy, cheesy stuffed tortellini in creamy tomato sauce is about to become your new go-to comfort meal. It’s surprisingly simple to pull together, and that rich, velvety sauce clings to every bite. You’ll have a restaurant-worthy dinner on the table in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– A 20-ounce package of fresh spinach and ricotta stuffed tortellini
– A 28-ounce can of crushed tomatoes
– A cup of heavy cream
– A small yellow onion, finely diced
– A couple of cloves of garlic, minced
– A quarter cup of grated Parmesan cheese
– 2 tablespoons of olive oil
– A splash of water (about ¼ cup)
– A pinch of salt and black pepper
Instructions
1. Heat the olive oil in a large skillet or Dutch oven over medium heat for about 1 minute until it shimmers.
2. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute until fragrant—be careful not to let it burn.
4. Pour in the entire can of crushed tomatoes and the splash of water, then bring the mixture to a gentle simmer.
5. Let the sauce simmer uncovered for 10 minutes, stirring every few minutes to prevent sticking.
6. While the sauce simmers, bring a large pot of salted water to a rolling boil for the tortellini.
7. Add the fresh tortellini to the boiling water and cook according to the package directions, usually 3–4 minutes, until they float to the top.
8. Drain the cooked tortellini in a colander—no need to rinse them, as the starch helps the sauce cling.
9. Reduce the heat under the tomato sauce to low and slowly stir in the heavy cream until fully combined.
10. Add the cooked tortellini to the creamy tomato sauce, gently tossing to coat every piece evenly.
11. Sprinkle in the grated Parmesan cheese, a pinch of salt, and black pepper, then stir for 1–2 minutes until the cheese melts and the sauce thickens slightly.
12. Remove the skillet from the heat and let it sit for 2 minutes—this allows the flavors to meld and the sauce to set up perfectly.
Unbelievably creamy and packed with savory flavor, this dish has a lovely balance of tangy tomato and rich cheese. The tortellini stays tender while soaking up that luscious sauce. Try serving it with a side of garlic bread for dipping, or top it with extra Parmesan and fresh basil for a bright, fresh finish.
Roasted Red Pepper and Goat Cheese Tortellini Skillet
A cozy, one-pan wonder that’ll make your weeknight dinner feel special without any fuss. Imagine tender tortellini swimming in a creamy roasted red pepper sauce, all topped with melty goat cheese—it’s ready in about 30 minutes and guaranteed to hit the spot.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– A 20-ounce package of cheese tortellini (refrigerated or frozen)
– A tablespoon of olive oil
– A small yellow onion, finely chopped
– Three cloves of garlic, minced
– A jar (about 12 ounces) of roasted red peppers, drained and chopped
– A cup of vegetable broth
– A half cup of heavy cream
– A big handful of fresh baby spinach
– Four ounces of goat cheese, crumbled
– Salt and black pepper
Instructions
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook for about 5 minutes, until it’s soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute, just until fragrant—be careful not to let it burn.
4. Add the chopped roasted red peppers and vegetable broth to the skillet, stirring to combine.
5. Let the mixture simmer for 5 minutes to let the flavors meld together.
6. Carefully transfer the skillet contents to a blender and blend until completely smooth, about 1 minute. (Tip: Let it cool slightly first to avoid steam buildup.)
7. Pour the smooth sauce back into the skillet and place it over medium-low heat.
8. Stir in the heavy cream until the sauce is creamy and uniform.
9. Add the tortellini to the skillet, ensuring they’re submerged in the sauce.
10. Cover the skillet and let it cook for 8–10 minutes, stirring occasionally, until the tortellini are tender and cooked through. (Tip: If using frozen tortellini, you might need an extra 2–3 minutes.)
11. Uncover and stir in the baby spinach, letting it wilt for about 1 minute.
12. Sprinkle the crumbled goat cheese evenly over the top.
13. Cover the skillet again and cook for 2–3 minutes, just until the goat cheese is soft and melty. (Tip: For a golden top, broil for 1–2 minutes instead of covering.)
14. Season with salt and black pepper to your liking, then remove from heat.
This dish comes out with a velvety, rich sauce that clings to every bite of pasta, and the tangy goat cheese adds a lovely creamy contrast. Try serving it straight from the skillet with a sprinkle of fresh herbs or crusty bread on the side for dipping—it’s comfort food at its best.
Pesto Tortellini with Sun-Dried Tomatoes and Pine Nuts
You know those nights when you want something delicious but don’t want to spend hours in the kitchen? This pesto tortellini with sun-dried tomatoes and pine nuts is your answer—it comes together in about 20 minutes and tastes like you put way more effort into it.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– A 20-ounce package of cheese tortellini
– A generous ½ cup of store-bought basil pesto (or homemade if you’re feeling fancy)
– A heaping ½ cup of sun-dried tomatoes packed in oil, drained and roughly chopped
– A couple of tablespoons of pine nuts
– A splash of the oil from the sun-dried tomatoes jar (about 1 tablespoon)
– A pinch of salt and a few cracks of black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cheese tortellini to the boiling water and cook according to the package directions, usually 3-4 minutes, until they float to the top and are tender.
3. While the tortellini cooks, heat a large, dry skillet over medium heat.
4. Toast the pine nuts in the skillet for 2-3 minutes, stirring constantly, until they turn golden brown and fragrant—watch them closely as they burn quickly.
5. Transfer the toasted pine nuts to a small bowl to cool.
6. Drain the cooked tortellini in a colander, reserving about ¼ cup of the pasta water.
7. Return the empty skillet to medium heat and add the splash of sun-dried tomato oil.
8. Add the chopped sun-dried tomatoes to the skillet and cook for 1-2 minutes to warm them through and intensify their flavor.
9. Reduce the heat to low and add the drained tortellini to the skillet with the tomatoes.
10. Spoon the basil pesto over the tortellini and toss everything together until evenly coated, adding a tablespoon or two of the reserved pasta water if the sauce seems too thick.
11. Stir in the toasted pine nuts, season with a pinch of salt and a few cracks of black pepper, and give it one final gentle toss.
12. Remove the skillet from the heat and serve immediately.
Fresh from the pan, this dish has the most satisfying contrast: the tender, cheesy tortellini pairs perfectly with the chewy, tangy sun-dried tomatoes and the crunchy, buttery pine nuts. For a fun twist, try serving it in shallow bowls with a sprinkle of extra pine nuts on top and a simple arugula salad on the side—the peppery greens balance the rich pesto beautifully.
Vegetarian Tortellini Soup with Kale and White Beans
Ready for a cozy, one-pot meal that comes together in a flash? This vegetarian tortellini soup with kale and white beans is the perfect weeknight dinner—it’s hearty, comforting, and packed with flavor. You’ll love how the cheesy tortellini, tender kale, and creamy beans all simmer together in a savory broth.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1 tablespoon of olive oil
- 1 medium yellow onion, diced
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 (14.5-ounce) can of diced tomatoes
- 1 (15-ounce) can of white beans, drained and rinsed
- 9 ounces of refrigerated cheese tortellini
- 3 cups of chopped kale, stems removed
- A splash of balsamic vinegar
- Salt and black pepper
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 1 minute.
- Add the diced onion and cook, stirring occasionally, until it turns soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 more minute until fragrant—be careful not to let it burn.
- Pour in the vegetable broth and diced tomatoes with their juices, then bring the mixture to a gentle boil.
- Reduce the heat to medium-low and let it simmer for 10 minutes to develop the flavors.
- Add the drained white beans and refrigerated cheese tortellini, stirring gently to combine.
- Cook for 5 minutes until the tortellini start to float to the top, indicating they’re nearly done.
- Stir in the chopped kale and cook for 3 more minutes until the kale wilts and turns bright green.
- Remove the pot from the heat and stir in a splash of balsamic vinegar for a touch of acidity.
- Season with salt and black pepper to your liking, starting with ½ teaspoon of salt and ¼ teaspoon of pepper.
Out of the pot, this soup boasts a rich, brothy base with plump tortellini and tender kale that melts in your mouth. The white beans add a creamy texture, while the balsamic vinegar gives it a subtle tang—perfect for dunking crusty bread or topping with a sprinkle of Parmesan cheese for extra richness.
Garlic Butter Tortellini with Parmesan and Fresh Herbs
Venturing into a cozy dinner? This garlic butter tortellini is your answer—it’s quick, creamy, and packed with flavor. You’ll love how the parmesan melts into a silky sauce, and fresh herbs brighten every bite. Perfect for a weeknight win when you’re craving something comforting but easy.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– A 20-ounce package of cheese tortellini (refrigerated or frozen)
– 4 tablespoons of unsalted butter
– 4 cloves of garlic, minced
– A splash of heavy cream (about ½ cup)
– A generous handful of grated parmesan cheese (about ¾ cup)
– A couple of tablespoons of chopped fresh parsley
– A sprinkle of chopped fresh basil (optional, but nice!)
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat—it should taste like the sea to season the pasta.
2. Add the tortellini to the boiling water and cook according to package directions, usually 3–5 minutes for fresh or 7–10 for frozen, until they float to the top and are tender.
3. While the tortellini cooks, melt the butter in a large skillet over medium heat until it’s foamy and fragrant, about 2 minutes.
4. Add the minced garlic to the skillet and sauté for 1–2 minutes, stirring constantly, until it’s golden and aromatic—be careful not to burn it, as burnt garlic turns bitter.
5. Pour in the heavy cream and let it simmer gently for 2–3 minutes, until it thickens slightly and coats the back of a spoon.
6. Stir in the grated parmesan cheese until it melts completely into a smooth sauce, about 1 minute, removing the skillet from heat if it starts to bubble too much to prevent curdling.
7. Drain the cooked tortellini well, reserving a ¼ cup of pasta water in case you need to thin the sauce later.
8. Add the drained tortellini directly to the skillet with the sauce, tossing everything together until evenly coated; if the sauce seems too thick, mix in a splash of the reserved pasta water.
9. Fold in the chopped parsley and basil, then season with salt and black pepper to your liking—start with a pinch of each and adjust as needed.
10. Serve immediately while hot, garnished with extra parmesan if desired.
Silky and rich, this dish boasts a velvety texture from the cream and parmesan, with the garlic butter adding a savory depth that’s balanced by the fresh herbs. For a creative twist, try topping it with toasted breadcrumbs or serving alongside a crisp green salad to cut through the richness. It’s a crowd-pleaser that feels indulgent yet comes together in no time!
Vegan Tortellini Alfredo with Cashew Cream Sauce
Kick off your cozy night with this creamy vegan pasta that’ll make you forget it’s dairy-free. You’ll love how the cashew cream sauce clings to every tender tortellini, and it comes together in about the time it takes to watch your favorite show. Seriously, it’s the ultimate comfort food without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– A 9-ounce package of vegan cheese tortellini
– A cup of raw cashews, soaked in hot water for at least 10 minutes
– A cup and a half of unsweetened almond milk
– Two cloves of garlic, minced
– A tablespoon of nutritional yeast
– A squeeze of lemon juice (about a teaspoon)
– A quarter teaspoon of salt
– A pinch of black pepper
– A splash of olive oil for the pan
– A handful of fresh parsley, chopped (optional for garnish)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the vegan tortellini to the boiling water and cook according to the package instructions, usually for 6-8 minutes, until they float to the top and are tender.
3. While the tortellini cooks, drain the soaked cashews and add them to a high-speed blender.
4. Pour in the almond milk, minced garlic, nutritional yeast, lemon juice, salt, and black pepper into the blender.
5. Blend the mixture on high for 1-2 minutes until completely smooth and creamy, scraping down the sides if needed. Tip: If your blender isn’t powerful, soak the cashews longer or use a food processor for a finer texture.
6. Heat a splash of olive oil in a large skillet over medium heat for about 30 seconds until it shimmers.
7. Pour the blended cashew cream sauce into the skillet and cook for 5-7 minutes, stirring frequently, until it thickens slightly and bubbles gently. Tip: Keep the heat medium to prevent burning—if it sticks, reduce the heat and stir more often.
8. Drain the cooked tortellini thoroughly and add them directly to the skillet with the sauce.
9. Gently toss the tortellini in the sauce for 2-3 minutes over low heat until everything is well-coated and heated through. Tip: For extra flavor, let it simmer for a minute longer to allow the pasta to absorb the sauce.
10. Remove from heat and garnish with chopped parsley if using.
Fabulously creamy and rich, this dish has a velvety texture that hugs each tortellini perfectly, with a subtle nutty flavor from the cashews. Serve it hot with a side of garlic bread for dipping, or toss in some sautéed spinach for a pop of color and nutrients—it’s so good, you might just lick the bowl clean!
Cheesy Tortellini Bake with Marinara and Mozzarella
Mmm, picture this: a cozy winter evening, you’re craving something warm and cheesy, and you want minimal fuss. This cheesy tortellini bake is your answer—it’s like a hug in a dish, with gooey mozzarella and rich marinara that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– A 20-ounce package of cheese tortellini (fresh or frozen)
– A 24-ounce jar of your favorite marinara sauce
– A cup of shredded mozzarella cheese
– A couple of tablespoons of olive oil
– A splash of water (about ¼ cup)
– A pinch of salt and black pepper
– A handful of fresh basil leaves (optional, for garnish)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a drizzle of olive oil.
2. In a large bowl, combine the tortellini, marinara sauce, and a splash of water—this helps the sauce coat everything evenly without drying out. Tip: If using frozen tortellini, no need to thaw it first; it’ll cook perfectly in the bake.
3. Pour the mixture into the prepared baking dish, spreading it out evenly with a spoon.
4. Sprinkle the shredded mozzarella cheese all over the top, covering it completely for that golden, bubbly finish.
5. Season with a pinch of salt and black pepper to enhance the flavors.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and lightly browned, and the edges are bubbling. Tip: Check at the 20-minute mark—if the top is browning too fast, loosely cover it with foil to prevent burning.
7. Remove from the oven and let it sit for 5 minutes to set, making it easier to serve. Tip: Garnish with fresh basil leaves right before serving for a pop of color and freshness.
Fresh out of the oven, this bake has a creamy, tender texture with pockets of cheesy tortellini that soak up the tangy marinara. The melted mozzarella forms a crispy, golden crust that’s irresistible—try serving it with a side of garlic bread to scoop up every last bit, or add a sprinkle of red pepper flakes for a spicy kick.
Lemon Garlic Tortellini with Asparagus and Peas
Just when you need a quick, bright dinner that feels fancy but comes together fast, this lemon garlic tortellini with asparagus and peas is your answer. It’s creamy, zesty, and packed with spring veggies—perfect for a weeknight win.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A 20-ounce package of cheese tortellini (refrigerated or frozen)
– A bunch of asparagus, trimmed and cut into 1-inch pieces
– A cup of frozen peas
– 3 cloves of garlic, minced
– The zest and juice of 1 lemon
– A cup of heavy cream
– 2 tablespoons of olive oil
– A splash of vegetable or chicken broth (about ¼ cup)
– A couple of tablespoons of grated Parmesan cheese
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea—it seasons the tortellini from the inside.
2. Add the tortellini to the boiling water and cook according to package directions, usually 3–5 minutes for fresh or 7–10 for frozen, until they float to the top.
3. While the tortellini cooks, heat the olive oil in a large skillet over medium heat.
4. Add the asparagus pieces and sauté for 4–5 minutes, until bright green and slightly tender.
5. Stir in the minced garlic and cook for 1 minute, just until fragrant—don’t let it brown.
6. Pour in the heavy cream, lemon zest, lemon juice, and broth, then bring to a gentle simmer.
7. Add the frozen peas and cook for 2–3 minutes, until heated through. Tip: Frozen peas keep their sweet pop if you don’t overcook them.
8. Drain the cooked tortellini and add it directly to the skillet, tossing to coat in the sauce.
9. Stir in the Parmesan cheese until melted, then season with salt and black pepper. Tip: Taste as you go—start with ½ teaspoon of salt and adjust from there.
10. Remove from heat and serve immediately.
So creamy with a zesty lemon kick, this dish balances tender tortellini and crisp-tender veggies beautifully. Try topping it with extra Parmesan and a sprinkle of red pepper flakes for a spicy twist, or pair it with a simple green salad to round out the meal.
Spicy Arrabbiata Tortellini with Cherry Tomatoes
Craving something cozy yet zesty for dinner? You’ve got to try this spicy arrabbiata tortellini with cherry tomatoes. It’s a quick, one-pan wonder that packs a punch of flavor and comes together in no time.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– A 20-ounce package of cheese tortellini
– A couple of tablespoons of olive oil
– 4 cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A pint of cherry tomatoes, halved
– A teaspoon of red pepper flakes
– A splash of heavy cream
– A handful of fresh basil, chopped
– Salt to season
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the tortellini and cook according to package directions, about 3-5 minutes, until al dente, then drain and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
5. Stir in the crushed tomatoes, halved cherry tomatoes, and red pepper flakes.
6. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly and the cherry tomatoes soften.
7. Tip: For a smoother sauce, use an immersion blender briefly here if you prefer.
8. Reduce the heat to low and stir in the heavy cream until well combined.
9. Add the cooked tortellini to the skillet and toss to coat evenly in the sauce.
10. Tip: Let it sit for 2 minutes off the heat to allow the flavors to meld.
11. Season with salt as needed, then stir in the chopped basil just before serving.
12. Tip: Garnish with extra basil or a sprinkle of Parmesan for an extra touch.
Now, dig into this dish and enjoy the creamy, spicy sauce clinging to each tender tortellini. Next time, try serving it with a side of garlic bread to soak up every last bit—it’s a crowd-pleaser that’s perfect for busy weeknights.
Vegetarian Tortellini Salad with Balsamic Vinaigrette
Ever find yourself craving something fresh yet satisfying? This vegetarian tortellini salad with balsamic vinaigrette is your answer—it’s packed with flavor and comes together in no time. You’ll love how the cheesy tortellini pairs with crisp veggies and that tangy dressing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– A 20-ounce package of cheese tortellini
– A couple of cups of cherry tomatoes, halved
– A cup of cucumber, diced
– Half a red onion, thinly sliced
– A handful of fresh basil leaves, chopped
– A quarter cup of olive oil
– Two tablespoons of balsamic vinegar
– A teaspoon of Dijon mustard
– A pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cheese tortellini to the boiling water and cook for 8-10 minutes, or until they float to the top and are tender—don’t overcook, or they’ll get mushy.
3. While the tortellini cooks, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
4. Drain the cooked tortellini in a colander and rinse under cold water for 30 seconds to stop the cooking and cool them down.
5. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper until well combined.
6. In a large mixing bowl, combine the cooled tortellini, cherry tomatoes, cucumber, red onion, and chopped basil leaves.
7. Pour the balsamic vinaigrette over the salad and toss gently to coat everything evenly—this helps the flavors meld together.
8. Let the salad sit at room temperature for 5 minutes before serving to allow the dressing to soak in a bit.
Grab a fork and dig in! The tortellini stays delightfully chewy, while the veggies add a nice crunch, all tied together with that sweet-tart balsamic kick. Try serving it alongside grilled veggies or as a light lunch on its own—it’s versatile and always a crowd-pleaser.
Mushroom and Spinach Tortellini in White Wine Sauce
Okay, so you’re craving something cozy but still feels a bit fancy, right? Our Mushroom and Spinach Tortellini in White Wine Sauce is exactly that—a comforting hug in a bowl with just enough elegance to make a regular Tuesday feel special. It comes together faster than you’d think, too.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– A 20-ounce package of cheese tortellini (refrigerated or frozen)
– A couple of tablespoons of olive oil
– 8 ounces of cremini mushrooms, sliced
– A couple of handfuls of fresh baby spinach (about 4 cups)
– 3 cloves of garlic, minced
– A splash of dry white wine (about 1/2 cup)
– 1 cup of heavy cream
– A good handful of grated Parmesan cheese (about 1/2 cup)
– Salt and freshly ground 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 the package directions, usually 3-4 minutes for fresh or 7-8 for frozen, until they float to the top.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
4. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their liquid and turn golden brown. (Tip: Don’t crowd the pan—this helps them brown nicely instead of steaming.)
5. Reduce the heat to medium and add the minced garlic to the skillet, cooking for just 1 minute until fragrant.
6. Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon, and let it simmer for 2-3 minutes until reduced by about half.
7. Stir in the heavy cream and bring the sauce to a gentle simmer.
8. Add the Parmesan cheese to the sauce, stirring until it melts smoothly into the cream. (Tip: Remove the pan from the heat for a minute when adding the cheese to prevent it from clumping.)
9. Drain the cooked tortellini and add it directly to the skillet with the sauce.
10. Toss in the fresh spinach and stir everything together for 1-2 minutes, just until the spinach wilts. (Tip: The residual heat from the pasta and sauce is perfect for wilting the spinach without overcooking it.)
11. Season the entire dish with salt and a few grinds of black pepper, then give it one final gentle toss.
Dive into a bowl where the tender tortellini and earthy mushrooms are coated in that luxuriously creamy, slightly tangy white wine sauce. The spinach adds a fresh pop of color and a hint of brightness that balances everything out beautifully. For a fun twist, try topping it with some toasted pine nuts or a drizzle of truffle oil right before serving—it takes the cozy factor to a whole new level.
Caprese Tortellini with Fresh Basil and Mozzarella
Sometimes you just need a dinner that feels fancy but comes together in a flash. This Caprese Tortellini with Fresh Basil and Mozzarella is exactly that—a vibrant, cheesy, and herby dish that’s perfect for a busy weeknight or a casual get-together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A 20-ounce package of cheese tortellini
– A couple of tablespoons of olive oil
– 4 cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A splash of balsamic vinegar
– A teaspoon of dried oregano
– A pinch of salt and black pepper
– A cup of fresh mozzarella pearls
– A big handful of fresh basil leaves, roughly chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cheese tortellini to the boiling water and cook according to the package directions, usually about 7-9 minutes, until they float to the top and are tender.
3. While the tortellini cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for about 1 minute, just until fragrant—be careful not to let it burn, as it can turn bitter quickly.
5. Pour in the crushed tomatoes, balsamic vinegar, dried oregano, salt, and black pepper, stirring to combine everything well.
6. Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
7. Drain the cooked tortellini thoroughly and add them directly to the skillet with the sauce, tossing gently to coat each piece evenly.
8. Remove the skillet from the heat and immediately stir in the fresh mozzarella pearls and chopped basil—the residual heat will soften the cheese without melting it completely, giving you those lovely creamy pockets.
9. Let the dish sit for 2-3 minutes off the heat to allow the flavors to settle and the cheese to warm through.
10. Serve immediately while it’s warm and fresh.
Unbelievably creamy and bursting with bright tomato and basil flavors, this dish has a delightful contrast between the tender tortellini and the soft, melty mozzarella. Try serving it with a side of crusty bread to soak up every last bit of sauce, or toss in some grilled chicken for an extra protein boost—it’s versatile enough to make your own!
Roasted Butternut Squash Tortellini with Sage Butter
Just imagine cozying up with a bowl of this autumnal pasta—it’s the kind of comforting dish that feels like a warm hug on a chilly evening. Roasted butternut squash and pillowy tortellini come together in a silky sage butter sauce that’s surprisingly simple to whip up.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 medium butternut squash, peeled and cubed into 1-inch pieces
– 2 tablespoons olive oil
– Salt and black pepper
– 1 package (about 20 oz) cheese tortellini
– ½ cup (1 stick) unsalted butter
– A big handful of fresh sage leaves (about 15–20 leaves)
– A splash of heavy cream (about ¼ cup)
– A couple of cloves of garlic, minced
– Grated Parmesan cheese for serving
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 2 tablespoons of olive oil, a generous pinch of salt, and a few cracks of black pepper on the baking sheet.
3. Roast the squash for 25–30 minutes, stirring halfway through, until the edges are caramelized and tender when pierced with a fork.
4. While the squash roasts, bring a large pot of salted water to a boil over high heat.
5. Cook the cheese tortellini according to the package directions, usually 3–4 minutes, then drain and set aside.
6. In a large skillet, melt ½ cup of unsalted butter over medium heat until it starts to foam.
7. Add the fresh sage leaves and cook for 1–2 minutes, until they crisp up and turn fragrant—be careful not to burn them.
8. Stir in the minced garlic and cook for another 30 seconds, just until it’s golden and aromatic.
9. Pour in a splash of heavy cream (about ¼ cup) and let it simmer for 1 minute to thicken slightly.
10. Gently fold in the roasted butternut squash and cooked tortellini, tossing everything to coat evenly in the sauce.
11. Season with additional salt and pepper if needed, then remove from heat.
12. Serve immediately, topped with a generous sprinkle of grated Parmesan cheese.
Luxuriously creamy with a hint of earthy sage, this dish offers a delightful contrast between the sweet, caramelized squash and the rich, buttery sauce. For a fun twist, try adding toasted walnuts for crunch or serving it alongside a crisp green salad to balance the richness—it’s perfect for a cozy dinner party or a quiet night in.
Vegetarian Tortellini Carbonara with Coconut Bacon
Just when you thought carbonara couldn’t get any cozier, here’s a veggie-packed twist that’s perfect for a weeknight win. You’ll love how the creamy sauce hugs those cheesy tortellini, and the coconut bacon adds that smoky crunch we all crave.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 package (about 20 oz) of cheese tortellini
- 3 large eggs
- 1 cup of grated Parmesan cheese, plus a little extra for topping
- A couple of cloves of garlic, minced
- 1 cup of unsweetened coconut flakes
- 2 tablespoons of soy sauce
- 1 tablespoon of liquid smoke
- 1 tablespoon of olive oil
- A splash of pasta water (reserved from cooking)
- Salt and black pepper
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- In a small bowl, mix the coconut flakes, soy sauce, and liquid smoke until evenly coated.
- Spread the coconut mixture in a single layer on the baking sheet and bake for 10-12 minutes, stirring halfway, until crispy and golden—keep an eye on it to prevent burning.
- Bring a large pot of salted water to a boil over high heat and cook the tortellini according to package directions, usually about 3-4 minutes.
- While the pasta cooks, whisk the eggs and grated Parmesan in a medium bowl until smooth.
- Reserve about ½ cup of the starchy pasta water, then drain the tortellini and return it to the pot off the heat.
- In a small skillet, heat the olive oil over medium heat and sauté the minced garlic for 1-2 minutes until fragrant but not browned.
- Pour the garlic and oil into the pot with the tortellini, then quickly stir in the egg mixture, adding splashes of reserved pasta water until the sauce is creamy and coats the pasta.
- Season with salt and black pepper to taste, then divide into bowls and top with the coconut bacon and extra Parmesan.
Now, dig into that creamy, cheesy goodness—the coconut bacon gives it a fun smoky bite, and the sauce stays silky without any dairy. Try serving it with a simple green salad on the side for a complete meal that feels fancy but comes together in no time.
Zucchini and Corn Tortellini in Light Cream Sauce
Gosh, you know those nights when you want something comforting but not too heavy? This zucchini and corn tortellini hits the spot—it’s creamy, fresh, and ready in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– A package of cheese tortellini (about 20 ounces)
– A couple of medium zucchinis, chopped into small pieces
– A cup of corn kernels (fresh or frozen works!)
– A tablespoon of olive oil
– A couple of cloves of garlic, minced
– A cup of heavy cream
– A splash of vegetable broth (about 1/2 cup)
– A pinch of salt and black pepper
– A handful of 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 the package directions, usually about 7-8 minutes, until they float to the top.
3. While the tortellini cooks, heat the olive oil in a large skillet over medium heat.
4. Add the chopped zucchini and corn to the skillet and sauté for 5-7 minutes, stirring occasionally, until the zucchini is tender and slightly golden.
5. Stir in the minced garlic and cook for another minute, just until fragrant—be careful not to burn it!
6. Pour in the heavy cream and vegetable broth, then bring the mixture to a gentle simmer over medium-low heat.
7. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
8. Drain the cooked tortellini and add it directly to the skillet with the sauce.
9. Toss everything together gently to coat the tortellini evenly in the sauce.
10. Season with a pinch of salt and black pepper, then stir in the chopped basil just before serving.
Perfectly creamy with a hint of sweetness from the corn, this dish has a lovely tender-crisp texture from the zucchini. Serve it warm with a sprinkle of extra basil or a side of crusty bread for dipping into that light sauce—it’s a simple, satisfying meal that feels a little fancy without any fuss.
Thai Peanut Sauce Tortellini with Crispy Tofu
A cozy, flavor-packed dinner that comes together faster than takeout? Yes, please! This Thai Peanut Sauce Tortellini with Crispy Tofu is your new weeknight hero, combining the comfort of cheesy pasta with the bold, creamy kick of peanut sauce. You’re going to love how easy it is.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– A 20-ounce package of cheese tortellini
– A 14-ounce block of extra-firm tofu, pressed and cubed
– 2 tablespoons of cornstarch
– 3 tablespoons of vegetable oil, divided
– 3 cloves of garlic, minced
– A 13.5-ounce can of full-fat coconut milk
– 1/2 cup of creamy peanut butter
– 2 tablespoons of soy sauce
– 1 tablespoon of lime juice
– 1 tablespoon of maple syrup
– A big pinch of red pepper flakes
– A handful of chopped cilantro and green onions for topping
Instructions
1. Press your tofu block between paper towels with a heavy pan on top for 10 minutes to remove excess water, then cut it into 1-inch cubes. (Tip: Pressing ensures maximum crispiness!)
2. Toss the tofu cubes in a bowl with 2 tablespoons of cornstarch until evenly coated.
3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the coated tofu to the hot oil in a single layer and cook for 4-5 minutes per side until golden brown and crispy. Transfer to a plate.
5. Bring a large pot of salted water to a rolling boil and cook the tortellini according to the package directions, usually 3-4 minutes, then drain.
6. In the same skillet, heat 1 tablespoon of vegetable oil over medium heat and sauté the minced garlic for 1 minute until fragrant.
7. Whisk in the coconut milk, peanut butter, soy sauce, lime juice, maple syrup, and red pepper flakes until smooth and simmer for 5 minutes to thicken slightly. (Tip: Use full-fat coconut milk for the creamiest sauce.)
8. Add the drained tortellini and crispy tofu to the skillet with the sauce, gently tossing to coat everything evenly. Heat for 2 minutes until warmed through.
9. Serve immediately, topped with chopped cilantro and green onions. (Tip: For extra crunch, sprinkle with crushed peanuts!)
Mouthwatering doesn’t even begin to cover it—the tender tortellini and crispy tofu soak up that rich, nutty sauce with a hint of lime and spice. Try it over a bed of steamed veggies or with a squeeze of extra lime for a bright finish.
Vegetarian Tortellini Stir-Fry with Mixed Vegetables
Okay, so you’re craving something cozy but don’t want to spend all night in the kitchen. This vegetarian tortellini stir-fry is your answer—it’s quick, packed with veggies, and feels like a hug in a bowl. Let’s get cooking!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A 20-ounce package of cheese tortellini (refrigerated or frozen)
– A couple of tablespoons of olive oil
– A splash of soy sauce (about 2 tablespoons)
– A clove of garlic, minced
– A small onion, thinly sliced
– A bell pepper (any color), sliced into strips
– A cup of broccoli florets
– A cup of sliced mushrooms
– A pinch of red pepper flakes (optional, for a little kick)
– Salt and 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 the package instructions, usually about 3-4 minutes for fresh or 7-8 minutes for frozen, until they float to the top. Tip: Don’t overcook them, as they’ll soften more later in the stir-fry.
3. While the tortellini cooks, heat the olive oil in a large skillet or wok over medium-high heat.
4. Add the sliced onion and minced garlic to the skillet, stirring frequently for about 2 minutes until fragrant and slightly softened.
5. Toss in the bell pepper, broccoli, and mushrooms, cooking for another 4-5 minutes until the veggies are tender-crisp. Tip: Keep the heat high to get a nice sear without making them soggy.
6. Drain the cooked tortellini and add them directly to the skillet with the vegetables.
7. Pour the soy sauce over everything, sprinkle with red pepper flakes if using, and season with salt and black pepper to taste.
8. Stir everything together for 2-3 minutes until well combined and heated through. Tip: Taste and adjust seasoning now—it’s easier to fix before serving.
9. Remove from heat and serve immediately.
Vibrant and satisfying, this dish offers a delightful mix of chewy tortellini and crisp-tender veggies, all coated in a savory soy sauce. Try topping it with a sprinkle of Parmesan or a squeeze of lemon for an extra zing, or pair it with a simple side salad for a complete meal that’s sure to please everyone at the table.
Sun-Dried Tomato and Artichoke Tortellini Bake
Picture this: you’re craving something cozy but impressive, and you’ve got about an hour to make it happen. This sun-dried tomato and artichoke tortellini bake is your answer—it’s cheesy, savory, and comes together with minimal fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- One 20-ounce package of cheese tortellini (refrigerated or frozen works)
- A 14-ounce can of artichoke hearts, drained and roughly chopped
- A half cup of sun-dried tomatoes packed in oil, sliced (keep a tablespoon of that oil!)
- Two cups of shredded mozzarella cheese
- A cup of grated Parmesan cheese
- Two cups of heavy cream
- Three cloves of garlic, minced
- A teaspoon of dried oregano
- A pinch of red pepper flakes (optional, for a little kick)
- Salt and freshly ground black pepper
- A couple of tablespoons of chopped fresh basil for garnish
Instructions
- Preheat your oven to 375°F and grab a 9×13-inch baking dish.
- Cook the tortellini according to the package directions until just al dente, then drain it. Tip: Don’t overcook it here since it’ll bake more later.
- In a large skillet over medium heat, warm that reserved tablespoon of sun-dried tomato oil.
- Add the minced garlic and cook for about 1 minute, just until fragrant.
- Pour in the heavy cream, then stir in the oregano, red pepper flakes (if using), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Let the sauce simmer gently for 5 minutes, stirring occasionally, until it thickens slightly.
- Remove the skillet from the heat and stir in 1 cup of the mozzarella and 1/2 cup of the Parmesan until the cheese melts into the sauce.
- Add the cooked tortellini, chopped artichokes, and sliced sun-dried tomatoes to the sauce, gently tossing to coat everything evenly.
- Transfer the mixture to your prepared baking dish and spread it out evenly.
- Sprinkle the remaining 1 cup of mozzarella and 1/2 cup of Parmesan over the top.
- Bake uncovered for 25-30 minutes, until the cheese is golden and bubbly. Tip: For extra browning, broil for the last 2-3 minutes, but watch it closely!
- Let the bake rest for 5 minutes after pulling it from the oven—this helps the sauce set. Tip: This resting time is key for the perfect slice.
- Garnish with the chopped fresh basil before serving.
Every bite delivers a creamy, tangy punch from the sun-dried tomatoes and artichokes, with the tortellini staying perfectly tender. The top gets delightfully crispy while the inside stays luxuriously saucy. Try serving it with a simple arugula salad on the side to cut through the richness, or scoop it straight into bowls for the ultimate comfort food moment.
Herbed Tortellini with Roasted Cherry Tomatoes
Ever have one of those nights where you want something comforting but don’t want to spend hours in the kitchen? This herbed tortellini with roasted cherry tomatoes is your answer—it’s quick, flavorful, and feels a bit fancy without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A 20-ounce package of cheese tortellini
– A pint of cherry tomatoes
– A couple of tablespoons of olive oil
– 3 cloves of garlic, minced
– A handful of fresh basil, chopped
– A handful of fresh parsley, chopped
– A splash of balsamic vinegar
– A pinch of red pepper flakes (optional, for a little kick)
– Salt and black pepper
Instructions
1. Preheat your oven to 400°F.
2. Toss the cherry tomatoes with 1 tablespoon of olive oil, a pinch of salt, and a pinch of black pepper on a baking sheet.
3. Roast the tomatoes in the oven for 20 minutes, or until they start to burst and caramelize—this brings out their sweetness.
4. While the tomatoes roast, bring a large pot of salted water to a boil.
5. Cook the tortellini according to the package instructions, usually for about 3-4 minutes, until they float to the top and are tender.
6. Drain the tortellini and set it aside, reserving about 1/4 cup of the pasta water to help create a silky sauce later.
7. In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
8. Add the minced garlic and red pepper flakes (if using) to the skillet, and sauté for 1 minute, just until fragrant—be careful not to burn the garlic.
9. Add the roasted tomatoes to the skillet, gently crushing some with a spoon to release their juices and create a sauce.
10. Stir in the cooked tortellini, tossing to coat everything evenly.
11. Pour in the splash of balsamic vinegar and the reserved pasta water, stirring until the sauce lightly coats the pasta.
12. Remove the skillet from the heat and fold in the chopped basil and parsley, letting the residual heat wilt the herbs for maximum flavor.
13. Season with additional salt and black pepper as needed.
Zesty and vibrant, this dish combines the pillowy texture of tortellini with the juicy burst of tomatoes, all tied together with fresh herbs. Serve it straight from the skillet for a cozy family meal, or top it with a sprinkle of Parmesan cheese for an extra savory touch.
Vegetarian Tortellini Tacos with Avocado Lime Crema
Sometimes you just need a fun mashup that feels fancy but comes together fast. These vegetarian tortellini tacos are exactly that—cheesy tortellini gets crispy in a skillet, then gets piled into warm tortillas with fresh toppings and a creamy avocado lime crema. It’s the perfect weeknight win when you want something different but don’t want to fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– A 9-ounce package of cheese tortellini
– A couple of tablespoons of olive oil
– A package of 8 small flour tortillas
– One ripe avocado
– The juice from half a lime
– A quarter cup of sour cream
– A pinch of salt
– A handful of shredded lettuce
– A cup of pico de gallo or your favorite salsa
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 9-ounce package of cheese tortellini to the boiling water and cook according to the package directions, usually for about 7-8 minutes, until they float to the top and are tender. (Tip: Don’t overcook the tortellini, as they’ll get mushy—they’ll cook a bit more in the skillet later.)
3. While the tortellini cooks, heat a large skillet over medium-high heat and add a couple of tablespoons of olive oil.
4. Drain the cooked tortellini well in a colander, then add them to the hot skillet in a single layer. Let them cook without moving for 3-4 minutes, until the bottoms are golden and crispy.
5. Flip the tortellini with a spatula and cook for another 2-3 minutes until crispy on the other side, then remove the skillet from the heat. (Tip: Get that skillet nice and hot before adding the tortellini for the best crispy texture.)
6. In a small bowl, mash one ripe avocado with a fork until mostly smooth.
7. Stir in the juice from half a lime, a quarter cup of sour cream, and a pinch of salt until the crema is creamy and well combined. (Tip: Use a ripe avocado that yields slightly to gentle pressure for the creamiest crema.)
8. Warm the 8 small flour tortillas according to package directions, usually in a dry skillet for about 30 seconds per side or wrapped in a damp paper towel and microwaved for 20-30 seconds.
9. To assemble each taco, place a warm tortilla on a plate, add a handful of shredded lettuce, then top with a scoop of the crispy tortellini, a spoonful of pico de gallo, and a drizzle of the avocado lime crema.
Really, the magic is in the contrast—the crispy, cheesy tortellini against the cool, creamy avocado crema and fresh salsa makes every bite exciting. Serve them right away while everything is warm and crisp, or set up a taco bar and let everyone build their own for a fun, interactive dinner.
Summary
Looking for a versatile, crowd-pleasing meal? This roundup proves vegetarian tortellini can shine at any gathering. From cozy weeknights to festive parties, there’s a perfect dish waiting for you. We’d love to hear which recipes become your favorites—drop a comment below! And if you found inspiration here, please share this article on Pinterest to spread the joy of delicious, meat-free cooking.
