14 Easy Tortellini Recipes For Dinner

Originally from the Emilia-Romagna region, tortellini can be enjoyed in many ways, such as in warm soups, mixed with rich sauces, or even served cold in salads. Because of their versatility, they can be a wonderful addition to any meal, whether it’s a quick weeknight dinner or a festive gathering.

Read and discover 14 incredible tortellini recipes that are sure to take you on an exquisite adventure. From traditional fillings like cheese and spinach to roasted vegetables and seasoned meats, these recipes showcase ways to enjoy tortellini.

Comforting, warm family meals to lighter versions for summer lunches or perfect potluck gatherings – whatever the occasion, these ideas will be perfect.

Another interesting factor is that tortellini has the flavor, of course, but also preparation that’s very quick and speedy. Most recipes with the use of a few simple-to-find ingredients ensure one makes a mouth-watering dish.

Other recipes you will like to try:

Easy Blackstone Tortellini With Kielbasa

15 Easy & Healthy Crockpot Pasta Dishes

20 Healthy Crockpot Soup Recipes

What is Tortellini?

Tortellini is a type of pasta that is shaped like a small ring or navel. It is traditionally made from a thin sheet of pasta dough, which is rolled out and then cut into squares or circles. The squares are filled with a variety of ingredients, such as cheese, meat, or vegetables, and then folded and twisted to form the distinctive ring shape.

1. Italian Sausage Tortellini Soup

This Italian sausage tortellini soup has got bold sausage flavor as well as cheesy pasta combined with an irresistible creamy tomato broth. It requires literally the minimum amount of time needed for preparation.

Ingredients

16 ounces Italian sausage (see note)
1/2 medium onion, finely chopped
2 stalks celery, finely chopped
2 tablespoons flour
3-4 cloves garlic, minced
4 cups chicken broth
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon Italian seasoning
2 generous cups refrigerated cheese tortellini
1 cup heavy cream or whipping cream
2 cups fresh baby spinach (optional)
Salt and pepper to taste

Instructions

In a large soup pot, add the Italian sausage. Cook over medium-high heat, stirring occasionally, for about 7-10 minutes, or until the sausage is browned on all sides.
Remove the sausage from the pot and place it on a paper towel-lined plate to drain. Leave about a tablespoon of fat in the pot, discarding any excess.
Add the finely chopped onion and celery to the pot and sauté for 4-5 minutes until softened.
Sprinkle in the flour and add the minced garlic, cooking for an additional minute while stirring continuously.
Gradually pour in the chicken broth, stirring until the flour is fully incorporated and dissolved.
Add the canned diced tomatoes and Italian seasoning to the pot, along with the browned sausage. Increase the heat to high and bring the mixture to a gentle boil.
Once boiling, add the tortellini and reduce the heat to a gentle simmer. Cook for 5 minutes.
Stir in the heavy cream and let it cook for another 5 minutes.
Finally, add the fresh spinach and season with salt and pepper to taste. Enjoy your comforting soup!

Nutrition

2. Creamy Chicken Tortellini Soup

This one is very tasty and easy to prepare. Certainly, creamy chicken tortellini soup shall be one of those popular go-to meal choices to warm you up inside.

Ingredients

1 tablespoon olive oil
1 brown or white onion, chopped
1 carrot, chopped
1 celery stick, sliced
Salt, to taste
2 teaspoons minced garlic
2 large sprigs fresh thyme
1/4 cup white cooking wine (optional)
4 cups low-sodium chicken broth
2 chicken breasts
1/2 pound cheese tortellini
3/4 cup heavy cream
1/4 cup shredded Parmesan cheese
Cracked black pepper, to taste
Chopped parsley, for serving

Instructions

In a large pot with a lid, heat the olive oil over medium-high heat. Add the chopped onion, carrot, and celery, along with a pinch of salt. Sauté for 6-8 minutes until the vegetables are softened and just beginning to brown.
Add the minced garlic and thyme sprigs, cooking for another minute until the garlic is fragrant. If using, pour in the white wine and let it bubble for about a minute to allow the alcohol to cook off.
Pour in the chicken broth and bring the mixture to a simmer. Add the chicken breasts, cover the pot, and reduce the heat to low. Let the chicken cook for 15-20 minutes, or until it is cooked through.
Once the chicken is done, remove it from the pot and shred the meat using two forks. Discard the thyme sprigs. Stir in the heavy cream, shredded Parmesan, and some cracked black pepper, then increase the heat to medium.
Add the tortellini to the pot and cook for 2 minutes. Return the shredded chicken to the pot, season with additional salt and pepper to taste, and allow everything to heat through.
Serve hot, garnished with chopped parsley. Enjoy your delicious tortellini soup!

Nutrition

3. Spinach Tortellini Soup

Perfect for a quick lunch or cozy dinner, this spinach tortellini soup is easily prepared and chock full of nutrients—this wholesome meal will surely make you go with it. Top off the dish with some Parmesan for even more flavor to this entrée.

Ingredients

2 tablespoons olive oil
1 small yellow onion, diced
1 fennel bulb, diced
1 medium carrot, peeled and diced
3 garlic cloves, minced
1 (28-ounce) can crushed fire-roasted tomatoes*
4 cups vegetable broth
1/2 cup shredded Parmesan cheese
2 teaspoons dried oregano
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon kosher salt
9 ounces refrigerated cheese tortellini or tortelloni
4 cups (about 4 ounces) baby spinach (or chopped standard spinach)
Fresh ground black pepper, to taste
To garnish: grated Pecorino Romano or Parmesan cheese

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, fennel, and minced garlic. Cook for 6-8 minutes, stirring occasionally, until the onion becomes translucent.
Stir in the crushed fire-roasted tomatoes, vegetable broth, shredded Parmesan cheese, oregano, garlic powder, thyme, and kosher salt. Bring the mixture to a simmer and let it cook for about 10 minutes.
Add the tortellini (or tortelloni) and baby spinach to the pot. Cook for an additional 2-3 minutes, or until the spinach has wilted. Season with fresh ground black pepper to taste.
Ladle the soup into bowls and garnish with grated Pecorino Romano or Parmesan cheese before serving. Enjoy your delicious tortellini soup!

Nutrition

4. Crockpot Tortellini Soup With Cream Cheese

This crockpot tortellini soup made with cream cheese is creamy, comforting, and turns out to be very useful for simplifying the process of preparing meals with delectable flavors. It cooks up tender tortellini with hearty vegetables and brothy flavors that come alive during slow cooking with a rich taste.

Ingredients

16 ounces frozen tortellini
4 cups low-sodium chicken broth
1 pound ground sausage, browned and drained
2 (14.5-ounce) cans fire-roasted diced tomatoes
8 ounces cream cheese
4 cloves garlic, minced
1/2 medium yellow onion, diced
5 ounces fresh spinach
2 teaspoons Italian seasoning
1 cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste

Instructions

Gather all the ingredients needed for the crockpot tortellini soup.
In the crockpot, combine the browned ground sausage, minced garlic, diced onion, and fire-roasted diced tomatoes.
Pour in the chicken broth and add the cream cheese along with the Italian seasoning.
Cook on low for 4 to 5 hours, stirring occasionally to help blend the cream cheese into the soup.
About 30 minutes before the cooking time is complete, add the spinach and frozen tortellini to the crockpot.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with a sprinkle of grated Parmesan cheese on top. Enjoy your comforting bowl of tortellini soup!

Nutrition

5. Tomato Tortellini Soup

Tomato tortellini soup is a deliciously cozy dish, combining the sour taste of tomatoes with soft, cheesy-filled tortellini. Fresh basil and garlic, combined with a subtle creaminess, give this comfort soup a well-balanced and creamy texture that enhances the natural acidity of the tomato.

Ingredients

32 oz Imagine Creamy Tomato Soup
14.5 oz Great Value Italian Diced Tomatoes
1/2 cup Great Value heavy cream
19 oz Great Value frozen cheese tortellini
1/4 cup shredded Parmesan cheese
Chopped fresh parsley, for garnish (optional)

Instructions

In a saucepan, combine the creamy tomato soup, diced tomatoes, and heavy cream. Bring to a simmer and let it cook for 20 minutes.
Add the frozen tortellini to the saucepan and continue to simmer for an additional 5 minutes, or until the tortellini is tender and cooked through.
Stir in the shredded Parmesan cheese until well combined.
Serve immediately, garnished with chopped fresh parsley if desired. Enjoy your delicious tortellini soup!

Nutrition

6. Baked Tortellini

This recipe typically consists of tortellini baked within a rich marinara or Alfredo sauce, with gooey melted cheese, and will be browned and bubbly. This is always a satisfying meal that serves to fill the family out at dinner and during gatherings.

Ingredients

1 (20-ounce) package refrigerated cheese tortellini
1 pound lean ground beef
1 medium onion, diced
3-4 cloves garlic, minced
1 (24-ounce) jar marinara sauce
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon red pepper flakes
Salt and pepper, to taste
4 cups fresh baby spinach
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil or parsley, for garnish

Instructions

Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
In a large skillet, cook the ground beef and diced onion over medium-high heat until the beef is browned, about 5-7 minutes. Drain any excess fat from the skillet. Add the minced garlic and cook for an additional minute.
Stir in the marinara sauce, diced tomatoes, dried oregano, basil, and red pepper flakes. Bring the mixture to a simmer and cook for 5 minutes. Season with salt and pepper to taste.
Add the fresh baby spinach to the skillet and stir until it wilts. Remove from heat.
Spread half of the sauce mixture into the prepared baking dish. Add the uncooked tortellini in an even layer over the sauce, and then dollop the ricotta cheese evenly across the tortellini. Pour the remaining sauce on top.
Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the casserole. Cover tightly with foil.
Bake for 30 minutes, then remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly and the tortellini is tender.
Allow the casserole to rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired. Enjoy!

Nutrition

7. Chicken Tortellini Alfredo

Chicken tortellini Alfredo is one of the creamiest indulgences, with soft chicken and cheese-filled tortellini in rich Alfredo sauce. It is perfect as a comforting meal when combining garlic, butter, and heavy cream to create a sauce richly clinging to pasta.

Ingredients

1 tbsp butter
1 tbsp olive oil
1 tsp salt and pepper, combined
1 tsp garlic powder
2 chicken breasts, cut into bite-sized pieces
3 tbsp butter
2 cups (500 ml) heavy cream
1 1/4 cups (120 g) Parmesan cheese, freshly grated
A few gratings of nutmeg
Salt, to taste
1 lb (500 g) tortellini, fresh or frozen

Instructions

Prepare the Chicken: Cut the chicken breasts into bite-sized pieces, then season with salt, pepper, and garlic powder. In a large pan, heat 1 tbsp of butter and 1 tbsp of olive oil over medium heat. Cook the chicken for about 5 minutes, or until done. Remove the chicken from the pan and set aside on a separate plate.
Cook the Tortellini: Bring a large pot of water to a boil, add a pinch of salt, and cook the tortellini according to the package instructions. Reserve 1/2 cup of the pasta water before draining.
Make the Alfredo Sauce: In the same pan where the chicken was cooked, add 3 tbsp butter, heavy cream, and grated Parmesan cheese. Heat the sauce slowly over low heat until the cheese is melted and fully incorporated. Taste and season with salt as needed, then add a pinch of freshly grated nutmeg for extra flavor.
Combine and Serve: Add the cooked tortellini to the Alfredo sauce along with the reserved pasta water if the sauce needs thinning. Return the chicken to the pan and toss everything gently to coat. Taste and adjust seasoning with more salt if desired. Serve with additional grated Parmesan on top.

Nutrition

8. Creamy Tortellini with Spinach and Mushrooms (One Pan!)

This one-pan creamy tortellini with spinach and mushrooms is an incredibly delicious dish combining soft tortellini, fresh spinach, and earthy mushrooms in a rich creamy sauce.

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion, chopped
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
1/4 teaspoon Italian seasoning
1/3 cup chicken broth or dry white wine
1 cup heavy/whipping cream
2 (9-ounce) packages refrigerated cheese tortellini
2 cups (packed) fresh baby spinach
1/2 cup freshly grated Parmesan cheese
Salt and pepper, to taste

Instructions

Sauté the Onion: In a large, deep skillet, heat the olive oil and butter over medium-high heat. Add the chopped onion and sauté for about 5 minutes, until softened.
Add Mushrooms and Seasoning: Add the sliced mushrooms, minced garlic, and Italian seasoning to the skillet. Continue to sauté for an additional 5 minutes, allowing the mushrooms to soften and release their juices.
Simmer with Broth and Cream: Pour in the chicken broth (or wine) and heavy cream. Add the cheese tortellini, stirring everything together well. Cover the skillet, reduce the heat to medium, and let it cook for 5 minutes.
Finish with Spinach and Parmesan: Remove the lid and give the mixture a good stir. The tortellini should be tender, and the sauce slightly thickened. Add in the fresh spinach and stir until wilted, about 1-2 minutes. If the sauce is too thick, add a splash of cream.
Add Parmesan and Season: Stir in the freshly grated Parmesan cheese, then season with salt and pepper to taste. Serve immediately for a comforting, creamy pasta experience.

Nutrition

9. Pesto Tortellini

This colorful flavorful dish brings home the deliciousness of cheesy filled tortellini tossed in fresh basil pesto sauce. That makes it a quick and satisfying meal, perfect for busy weeknights.

Ingredients

20 ounces refrigerated cheese tortellini
4 ounces baby spinach
3/4 cup basil pesto
Salt and pepper, to taste
1 ounce freshly grated Parmesan cheese

Instructions

Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions for al dente pasta. In the last 30 seconds of cooking, add the spinach to the pot, stirring until it wilts and blends with the pasta.
Drain the tortellini and spinach together using a colander. Return both to the pot, then add the pesto, stirring until the tortellini is well-coated. Taste and adjust with salt and pepper as needed (note: some pestos may already be quite salty).
Divide the tortellini into serving bowls, sprinkle with freshly grated Parmesan cheese, and enjoy while warm.

Nutrition

10. Tortellini Carbonara

Tortellini carbonara – a delicious spin on one of Italy’s finest creations, pasta – here rich, creamy eggs and melting cheese are draped around tasty tortellini in crispy pan-fried pancetta. A delicious treat that is simple to assemble and provides a very filling harmonious balance of textures and flavor.

Ingredients

9 ounces refrigerated cheese tortellini
8 strips bacon, finely chopped
3 cloves garlic, minced
2 cups heavy whipping cream
1 cup grated Parmesan cheese
1/2 cup fresh parsley, chopped

Instructions

Cook the Tortellini: In a large pot of salted boiling water, cook the tortellini according to package directions until al dente. Drain and set aside, reserving a small amount of pasta water.
Cook the Bacon: While the tortellini is cooking, heat a large skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
Prepare the Garlic and Cream Sauce: Add minced garlic to the skillet with the reserved bacon fat and sauté over medium-low heat for about 1 minute, or until fragrant. Be careful not to burn the garlic. Pour in the heavy cream, bringing it to a gentle simmer while stirring occasionally.
Add Parmesan and Parsley: Stir in the Parmesan cheese until it melts and the sauce thickens slightly. Then add the chopped parsley and most of the crispy bacon, setting aside some bacon for garnish if desired.
Combine Tortellini with Sauce: Add the drained tortellini to the skillet and toss gently to coat it with the sauce. If the sauce seems too thick, add a small amount of the reserved pasta water to reach your preferred consistency. Let the pasta and sauce cook together for an additional 1-2 minutes, allowing the tortellini to absorb the flavors.
Serve: Transfer the tortellini carbonara to serving plates and garnish with reserved bacon bits and extra parsley if desired. Serve hot and enjoy!

Nutrition

11. Tortellini Caprese Pasta Salad

Tortellini Caprese is a fresh, colorful dish that puts cheese-filled tortellini together with the classic flavors of a Caprese salad. This very easy-to-make salad boasts ripe cherry tomatoes, fresh mozzarella, and fragrant basil all tossed with a drizzle of balsamic glaze and olive oil.

Ingredients

20 oz cheese tortellini, uncooked (approximately 5 cups uncooked)
10 oz cherry tomatoes, halved
8 oz mozzarella pearls
1 cup chopped spinach
1/4 cup chopped basil
1/2 cup olive oil
2 tablespoons balsamic vinegar
3-4 garlic cloves, minced
3/4 teaspoon Italian seasoning
1/2 teaspoon salt and pepper
Balsamic glaze, optional

Instructions

Cook the Tortellini: Prepare the tortellini according to the package instructions. While it’s cooking, chop and prep all the other ingredients and set them aside.
Cool the Tortellini: Once the tortellini is cooked al dente, drain it and rinse with cool water for a few seconds to cool it down slightly. Transfer the tortellini to a medium to large bowl.
Combine Ingredients: In the bowl, add the spinach, halved tomatoes, mozzarella pearls, chopped basil, and minced garlic. Drizzle the olive oil and balsamic vinegar over the top, then sprinkle in the Italian seasoning, salt, and pepper. Toss everything together until well combined.
Chill and Serve: Cover the salad and refrigerate until ready to serve. Just before serving, give it another toss to redistribute the olive oil at the bottom of the bowl. If it seems too dry, feel free to add a bit more olive oil. Drizzle with balsamic glaze, if desired.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

12. Baked Tortellini Lasagna

Layers of tortellini, marinara sauce, and gooey melted cheese make for a comforting meal that bakes together into a bubbly, satisfying casserole. Vegetables, like spinach or mushrooms, add extra flavor and nutrition.

Ingredients

1 lb ground beef
12 oz cheese tortellini (thawed; I recommend Costco or Barilla brand)
1 jar (24 oz) marinara sauce
1 tablespoon olive oil
1 cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
⅓ cup ricotta cheese
½ sweet onion, chopped
3 cloves garlic, minced
Salt and pepper, to taste
5-6 fresh basil leaves, chopped

Instructions

Preheat your oven to 400°F (200°C).
In a large skillet or cast iron pan, heat the olive oil over medium-high heat. Once hot, add the chopped onion and minced garlic. Sauté for about 3 minutes until fragrant.
Add the ground beef to the skillet and cook until browned. Drain any excess grease.
Stir in the marinara sauce, then reduce the heat. Mix in the Parmesan and ricotta cheese until melted and well combined.
Add the tortellini to the skillet and cook for 7-8 minutes. If you prefer, you can cook the tortellini separately according to the package instructions before adding it to the sauce.
Sprinkle the mozzarella cheese over the top of the mixture. Transfer the skillet to the oven and bake for 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh chopped basil before serving warm.

Nutrition

13. Marry Me Chicken Tortellini Recipe

This chicken tortellini is really so rich and romantic with delicate chicken, creamy sauce, and cheese-filled tortellini. You will never fail to be surprised about how delicious it could actually become.

Ingredients

Tortellini

1 (19 oz) bag frozen cheese tortellini

Chicken

2 tbsp olive oil
1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
½ tsp black pepper
½ tsp Italian seasoning
½ tsp paprika

Marry Me Sauce

2 tbsp butter
½ cup sun-dried tomatoes in oil, drained and sliced thin
3 tsp garlic, minced
1 cup low-sodium chicken broth
2 cups heavy cream
1 tsp Italian seasoning
1 tsp black pepper
1 tsp paprika
1 cup Parmesan cheese, finely shredded
2 cups baby spinach, chopped

Instructions

Prepare the Chicken
Season the chicken pieces with black pepper, Italian seasoning, and paprika for added flavor. In a large skillet, heat olive oil over medium-high heat, then add the chicken. Sear until golden brown on the outside, approximately 6-8 minutes. Avoid crowding the pan to achieve a good sear. Once done, transfer the chicken to a plate and set aside.
Create the Sauce
Lower the heat to medium-low and melt the butter in the same skillet. Add the garlic and sun-dried tomatoes, sautéing for about 30 seconds until fragrant. Whisk in chicken broth, heavy cream, Italian seasoning, black pepper, and paprika. Allow the mixture to gently bubble. Slowly add in the Parmesan cheese, whisking constantly to ensure a smooth, lump-free sauce.
Combine Ingredients
Return the chicken to the skillet along with the spinach and cheese tortellini. Stir well and let the mixture simmer for about 5 minutes, allowing the tortellini to heat through and the spinach to soften. The sauce will thicken slightly, coating everything beautifully.
Finish and Serve
Garnish with fresh parsley and additional Parmesan cheese if desired. Enjoy this comforting, creamy dish warm.

Nutrition

14. Greek Tortellini Pasta Salad

Greek tortellini pasta salad is a colorful, refreshing dish that brings together flavors of traditional Greek cuisine with cheese-filled tortellini.

Ingredients

Salad

1 (16 oz) package cheese tortellini, frozen or refrigerated, cooked and cooled
1 cup cherry tomatoes, halved
1 cup Kalamata olives, halved
1 cup artichoke hearts, chopped (canned or jarred)
1 cup cucumber, thickly sliced and quartered
½ cup red onion, diced
½ cup feta cheese, crumbled

Lemon Dill Dressing

Juice of 2 lemons (about ⅓ cup)
4 tbsp olive oil
1 tbsp fresh dill, minced
1 tsp garlic, minced
½ tsp dried oregano
Salt and pepper, to taste

Instructions

Cook the Tortellini
Bring a large pot of water to a boil. Cook the tortellini according to package instructions, then drain and rinse under cool water. Set aside to cool to room temperature.
Prep the Vegetables
Chop the tomatoes, cucumbers, olives, artichokes, and red onion. Place them in a large mixing bowl and add the crumbled feta.
Make the Dressing
In a medium bowl, whisk together the lemon juice, olive oil, dill, garlic, oregano, salt, and pepper.
Assemble the Salad
Add the cooled tortellini to the bowl with the veggies and pour the dressing over everything. Toss gently to ensure all ingredients are well-coated.
Chill and Serve
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled, garnished with extra dill if desired.

Nutrition

aliza